Creamy Garlic Shrimp Zucchini (Printable Version)

Tender shrimp in garlic cream sauce over fresh zucchini noodles offers a light, flavorful dish.

# Ingredient List:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 1 cup cherry tomatoes, halved (optional)

→ Sauce

04 - 2 tablespoons unsalted butter
05 - 4 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons chopped fresh parsley

# Step-by-Step Instructions:

01 - Pat shrimp dry and season evenly with salt and black pepper.
02 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
03 - Add remaining butter and minced garlic to the skillet. Sauté for 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and cook for 2 to 3 minutes until sauce thickens slightly.
05 - Add fresh lemon juice and crushed red pepper flakes if using. Adjust salt and pepper to taste.
06 - Return cooked shrimp to the skillet and toss to coat in the cream sauce. Cook for 1 additional minute.
07 - Stir in zucchini noodles and optional cherry tomatoes. Toss gently and cook 2 to 3 minutes until noodles are tender yet retain bite.
08 - Transfer to plates and garnish with chopped fresh parsley. Serve immediately.

# Tips from hearthlykitchen:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be eating in under 30 minutes.
  • The zucchini noodles soak up the garlic cream sauce without making you feel weighed down afterward.
  • You can tweak it endlessly—add wine, swap the cream, toss in whatever vegetables are languishing in your crisper drawer.
02 -
  • Zucchini noodles release water as they cook, so don't leave them in the pan too long or your creamy sauce will turn into a watery mess.
  • If your sauce breaks or looks grainy, it's usually because the heat was too high or the cheese was added too fast, so keep the heat gentle and stir constantly.
03 -
  • Use the largest skillet you own so the shrimp have room to sear properly instead of steaming in their own juice.
  • Taste your sauce before adding the shrimp back in, because once everything's mixed together it's harder to adjust the seasoning.

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