Creamy Garlic Shrimp Zucchini (Print Version)

Juicy shrimp in creamy garlic sauce paired with tender zucchini noodles for a light, flavorful meal.

# What You Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 tablespoons shallot, finely chopped
04 - 4 garlic cloves, minced

→ Dairy

05 - ½ cup heavy cream
06 - 2 tablespoons unsalted butter
07 - ¼ cup grated Parmesan cheese

→ Pantry & Seasonings

08 - 1 tablespoon olive oil
09 - ½ teaspoon sea salt, divided
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges

# How-To Steps:

01 - Pat shrimp dry with paper towels and season with ¼ teaspoon salt and black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until opaque and pink. Transfer to a plate.
03 - Lower heat to medium. Add remaining butter and shallot to skillet. Sauté for 1 minute, then add garlic and cook until fragrant, about 30 seconds.
04 - Pour in heavy cream and bring to a simmer. Stir in Parmesan and red pepper flakes. Simmer gently until sauce thickens, about 2–3 minutes.
05 - Add zucchini noodles and remaining salt. Toss gently for 2–3 minutes until just tender but not mushy.
06 - Return shrimp to pan and toss to coat in sauce. Remove from heat, sprinkle with parsley, and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The rich garlic cream sauce clings to every strand, making you forget youre eating vegetables
  • Ready in under 30 minutes but tastes like something from a fancy Italian restaurant
02 -
  • Overcooked zucchini noodles release water and turn your luxurious sauce into a soupy mess
  • Room temperature cream prevents curdling when you add it to the hot pan
03 -
  • If the sauce seems too thick, add a splash of pasta water or cream to reach the perfect consistency
  • Grate lemon zest directly into the sauce for an extra layer of brightness

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