Creamy Shrimp and Zucchini Skillet
A quick and delicious recipe featuring succulent shrimp and tender zucchini in a creamy sauce, perfect for busy weeknights or entertaining.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Skillet
- 1 lb shrimp (peeled & deveined) Fresh or thawed
- 2 medium zucchinis, sliced into half-moons Add more for extra vegetables
- 2 tbsp olive oil or butter For sautéing
- 4 cloves garlic, minced
- ½ cup heavy cream (or half-and-half) Can substitute with non-dairy cream alternatives
- ¼ cup grated Parmesan cheese Substitute with nutritional yeast for vegan option
- ¼ tsp red pepper flakes (optional) For a hint of heat
- Salt & black pepper to taste To enhance flavor
- 1 tbsp lemon juice Adds brightness to the dish
- Fresh parsley or basil for garnish For finishing touch
Instructions
Cook the Zucchini
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced zucchini, seasoning generously with salt and pepper, and sauté until just tender, about 5-6 minutes.
- Remove the zucchini from the skillet and set aside.
Sauté the Shrimp
- In the same skillet, add the remaining tablespoon of oil.
- Gently place the shrimp into the hot skillet and cook for 2-3 minutes per side until plump and pink.
- Once cooked through, remove shrimp and set aside with the zucchini.
Make the Creamy Sauce
- In the skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the heavy cream and Parmesan cheese, simmering for 2-3 minutes until slightly thickened.
- Add lemon juice and red pepper flakes, if using.
Combine
- Return the shrimp and zucchini to the pan, folding them into the creamy sauce.
- Let simmer for another 1-2 minutes until heated through.
Serve
- Garnish with fresh parsley or basil and serve warm, optionally over rice, pasta, or mashed cauliflower.
Notes
This dish can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat slowly on low heat, adding a splash of cream for revitalization.