Creamy Garlic Shrimp Zucchini (Print Version)

Succulent shrimp in garlic cream sauce atop fresh zucchini noodles for a light indulgence.

# What You 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)

# How to Prepare:

01 - Pat shrimp dry with paper towels and season 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 1 tablespoon olive oil to skillet. Sauté garlic until fragrant, about 30 seconds. Stir in cherry tomatoes if using, cooking 2 minutes until slightly softened.
04 - Pour in heavy cream, bring to gentle simmer. Stir in Parmesan cheese and lemon zest. Cook 2–3 minutes until sauce slightly thickens.
05 - Add zucchini noodles, tossing gently to coat with sauce. Cook 2–3 minutes until noodles are tender but firm.
06 - Return shrimp to skillet and toss to combine. Season with salt, pepper, and red pepper flakes if desired.
07 - Sprinkle with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means you can serve something restaurant-quality on a busy night without stress.
  • The garlic cream sauce tastes indulgent enough for company but it's actually lighter than traditional pasta dishes.
  • Zucchini noodles soak up the sauce beautifully while staying slightly crisp, giving you that satisfying bite without heaviness.
02 -
  • Don't skip the step of patting the shrimp dry, because any moisture on them will prevent that gorgeous sear and they'll end up steamed instead of caramelized.
  • Zucchini noodles release water as they cook, so keep the timing short or your sauce will become watery and thin out instead of staying lush and coating everything.
  • If you're not eating right away, keep the noodles separate from the sauce and combine them just before serving so they stay crisp.
03 -
  • Zest your lemon right before cooking so the oils are as bright as possible, making the whole dish taste fresher and more alive.
  • If your shrimp look a little pale after cooking, don't panic—they're perfectly done when they turn opaque and curl slightly, which happens faster than you expect.

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