Creamy Garlic Shrimp Zucchini (Print View)

Sautéed shrimp in garlic cream sauce over zucchini noodles create a flavorful, light entree.

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved (optional)
06 - 2 tablespoons fresh parsley, chopped

→ Sauce

07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon lemon zest
10 - Salt and freshly ground black pepper, to taste
11 - 1/2 teaspoon crushed red pepper flakes (optional)

# Step-by-Step Directions:

01 - Pat shrimp dry with paper towels and season evenly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Add remaining tablespoon olive oil to the skillet. Sauté minced garlic until fragrant, approximately 30 seconds.
04 - Stir in cherry tomatoes if using and cook for 2 minutes until slightly softened.
05 - Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese and lemon zest. Cook for 2–3 minutes, stirring until sauce slightly thickens.
06 - Add zucchini noodles, tossing gently to coat with sauce. Cook for 2–3 minutes until tender-crisp.
07 - Return shrimp to skillet and toss everything together. Season with salt, pepper, and red pepper flakes if desired.
08 - Sprinkle with fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • Ready in under 30 minutes but tastes like you spent your whole evening cooking.
  • Naturally low-carb and gluten-free without feeling like you're missing anything.
  • The cream sauce clings to zucchini noodles in a way that makes you forget they're vegetables.
02 -
  • Don't let the zucchini noodles sit in the hot pan too long or they'll release water and turn the sauce watery—get them in and out quickly.
  • If your shrimp came out of the freezer, pat them completely dry before cooking or they'll steam instead of sear and you'll lose all that flavor development.
03 -
  • Buy shrimp from a source where you can see them or smell them; frozen shrimp thawed properly tastes fresher than suspicious fresh ones from unclear origins.
  • If your pan isn't large enough, cook this in batches rather than overcrowding, because shrimp need space to sear and become something special.

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