Creamy Garlic Shrimp Zucchini (Printable)
Tender shrimp in a garlicky cream sauce paired with fresh zucchini noodles and a hint of lemon.
# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 1 cup cherry tomatoes, halved (optional)
04 - 3 cloves garlic, minced
→ Dairy
05 - 2 tbsp unsalted butter
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
→ Pantry & Seasonings
08 - 2 tbsp olive oil
09 - 1/2 tsp red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tbsp fresh parsley, chopped
12 - Juice of 1/2 lemon
# How To Make It:
01 - Pat shrimp dry and season with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear shrimp 1–2 minutes per side until opaque and pink. Remove and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté garlic for 30 seconds until fragrant.
04 - Stir in cherry tomatoes if using and cook 1–2 minutes until slightly softened.
05 - Reduce heat to medium. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and red pepper flakes if using until sauce thickens slightly.
06 - Return shrimp to skillet, toss to coat with sauce. Add lemon juice and half the parsley.
07 - Add zucchini noodles and toss gently. Cook 2–3 minutes until noodles are tender-crisp.
08 - Adjust seasoning to taste. Serve immediately, garnished with remaining parsley.
# Expert Tips:
01 -
- It feels indulgent—all that cream and garlic and butter—but won't leave you in a food coma.
- Shrimp cooks in minutes, which means dinner happens faster than scrolling through your phone.
- You'll actually look forward to eating zucchini noodles instead of treating them like a chore.
02 -
- Shrimp size is non-negotiable; if yours are smaller than medium, reduce the cooking time by 30 seconds per side or they'll toughen.
- Spiralize your zucchini right before cooking, not ahead of time, or it turns into a watery mess.
- The sauce will tighten slightly as it cools, so it should look a touch loose when you plate—trust the process.
03 -
- Buy shrimp that haven't been previously frozen if you can, or thaw them slowly in the fridge the night before—they'll stay tender.
- Grate your Parmesan fresh and add it off the heat, then stir back in; this prevents it from clumping in the hot sauce.