Creamy Shrimp and Zucchini Skillet
A quick and indulgent dish that marries tender shrimp and crisp zucchini in a creamy sauce, perfect for weeknight dinners.
Ingredients
Main ingredients
- 1 lb shrimp (peeled & deveined) Fresh or thawed from frozen
- 2 medium zucchinis, sliced into half-moons Fresh zucchini preferred
- 2 tbsp olive oil or butter For cooking
- 4 cloves garlic, minced Freshly minced for best flavor
- ½ cup heavy cream (or half-and-half) Can adjust for a lighter option
- ¼ cup grated Parmesan cheese Optional dairy-free substitute available
- ¼ tsp red pepper flakes Optional for heat
- to taste Salt & black pepper Adjust according to preference
- 1 tbsp lemon juice For added brightness
- to garnish Fresh parsley or basil Chopped, for finishing
Instructions
Preparation
- Heat 1 tbsp oil in a large skillet over medium heat. Add zucchini, seasoning generously with salt and pepper. Sauté until tender, about 5-6 minutes. Remove and set aside.
- Add the remaining oil to the same pan, heating until shimmering. Cook the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through. Remove and set aside.
Cooking
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in heavy cream and stir in Parmesan cheese. Simmer gently for 2-3 minutes until slightly thickened.
- Return zucchini and shrimp to the skillet and stir gently to coat in the sauce. Allow to simmer for an additional 1-2 minutes until heated through.
- Plate the dish warm and garnish with fresh parsley or basil. Serve alone or over rice, pasta, or mashed cauliflower.
Notes
Storage: Refrigerate leftovers in an airtight container. Can freeze for later use. Reheat gently, adding a splash of cream or broth.