Description
A quick and delicious recipe featuring succulent shrimp and tender zucchini in a creamy sauce, perfect for busy weeknights or entertaining.
Ingredients
Scale
- 1 lb shrimp (peeled & deveined)
- 2 medium zucchinis, sliced into half-moons
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ tsp red pepper flakes
- Salt & black pepper to taste
- 1 tbsp lemon juice
- Fresh parsley or basil for garnish
Instructions
- Cook the Zucchini: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini, seasoning with salt and pepper, and sauté until just tender, about 5-6 minutes. Remove and set aside.
- Sauté the Shrimp: In the same skillet, add the remaining oil. Add the shrimp and cook for 2–3 minutes per side until plump and pink. Remove and set aside.
- Make the Creamy Sauce: Add minced garlic to the skillet and sauté for 30 seconds. Stir in the heavy cream and Parmesan cheese, simmering for 2-3 minutes until slightly thickened. Stir in lemon juice and red pepper flakes.
- Combine: Return the shrimp and zucchini to the pan and fold into the sauce. Simmer for 1-2 minutes until heated through.
- Serve: Garnish with fresh parsley or basil and serve warm.
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 180 mg
Keywords: Creamy Shrimp, Easy Meals, Quick Dinner, Seafood Recipe, Zucchini Skillet