Creamy Garlic Shrimp Zucchini

I was rifling through the crisper drawer one Wednesday night, staring at four zucchini I'd forgotten about, when the idea hit me. I had shrimp thawing and a carton of cream that needed using, so I spiralized those zucchini and made this dish on a whim. It turned out so silky and bright that my partner asked if I'd ordered takeout.

The first time I served this to friends, I watched them twirl their forks skeptically around the green noodles. Then they tasted the sauce, rich with Parmesan and just enough lemon to cut through the cream, and every plate went clean. One friend even texted me the next day asking for the recipe, which is how I knew it was a keeper.

Ingredients

• Large shrimp: Look for ones already peeled and deveined to save yourself ten minutes of prep, and pat them completely dry so they sear instead of steam.
• Zucchini: Medium sized zucchini spiralize best, the fat ones get too watery and the skinny ones turn mushy too fast.
• Heavy cream: This is what makes the sauce cling to everything, half and half works but you lose that luxurious thickness.
• Parmesan cheese: Grate it fresh from a block, the pre shredded stuff has anti caking agents that make the sauce grainy.
• Garlic: Mince it fine and watch it closely, burnt garlic turns bitter and ruins the whole vibe.
• Lemon juice: Fresh is non negotiable here, it brightens the cream and balances the richness.
• Butter: Unsalted lets you control the seasoning, plus it adds a silky finish the sauce needs.
• Cherry tomatoes: Optional but worth it for little bursts of sweetness that contrast the garlic.
• Crushed red pepper flakes: Just a pinch gives the sauce a gentle warmth without overpowering the shrimp.
• Fresh parsley: Chopped right before serving, it adds color and a fresh herbal note at the end.

Instructions

Prep the shrimp:

Pat them completely dry with paper towels and season both sides with salt and pepper. Wet shrimp will steam instead of getting that golden edge you want.

Sear the shrimp:

Heat a tablespoon of butter in a large skillet over medium high heat until it stops foaming, then add the shrimp in a single layer. Cook one to two minutes per side until they turn pink and opaque, then pull them out and set them aside.

Build the sauce base:

Toss the remaining butter and minced garlic into the same skillet, stirring constantly for about thirty seconds until it smells incredible. Do not let it brown or it will taste bitter.

Add the cream and cheese:

Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan. Let it bubble softly for two to three minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Season and finish the sauce:

Stir in the lemon juice and red pepper flakes if using, then taste and adjust the salt and pepper. The lemon should wake everything up without tasting sour.

Return the shrimp:

Slide the shrimp back into the skillet and toss them gently in the sauce for about a minute. They will finish cooking and soak up all that garlicky goodness.

Toss in the zucchini:

Add the spiralized zucchini noodles and cherry tomatoes if using, then toss everything together for two to three minutes. The noodles should be just tender but still have a little bite, not mushy.

Serve immediately:

Transfer to plates or shallow bowls and scatter chopped parsley over the top. This dish is best eaten right away while the sauce is hot and clingy.

Save to Pinterest

I made this on a rainy Sunday and ate it curled up on the couch with a glass of white wine. The steam rose from the bowl, smelling like garlic and butter, and I realized this was exactly the kind of meal that makes you forget you are trying to eat lighter. It felt like comfort without the guilt.

Serving Suggestions

If you are not watching carbs, a hunk of crusty bread is perfect for mopping up the leftover sauce. I have also served this over regular pasta when feeding a crowd, and it works beautifully. A simple arugula salad with lemon vinaigrette on the side keeps things fresh and cuts through the richness.

Storage and Reheating

This dish is really best fresh, but leftovers will keep in the fridge for up to two days. Reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce, because microwaving can make the shrimp rubbery. The zucchini noodles will soften more as they sit, so expect a slightly different texture.

Variations and Swaps

You can swap the shrimp for scallops or even chicken if shellfish is not your thing. For a dairy free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan, it will taste different but still creamy and satisfying. I have also added spinach or sun dried tomatoes when I had them on hand, both were delicious.

• Try swapping zucchini for hearts of palm noodles if you want even fewer carbs
• A splash of white wine in the sauce before adding cream makes it taste fancy
• Fresh basil instead of parsley gives it an Italian twist

Save to Pinterest

This recipe taught me that eating lighter does not mean sacrificing flavor or that creamy, satisfying feeling. I hope it becomes one of those dishes you make on repeat, the kind that feels special but does not ask much of you.

Recipe FAQs

→ How do I prevent zucchini noodles from becoming soggy?

Cook zucchini noodles briefly over medium heat, stirring gently for 2-3 minutes to maintain their texture and avoid releasing excess water.

→ Can the cream sauce be adjusted for a lighter version?

Yes, substituting half-and-half for heavy cream reduces richness while keeping a smooth sauce consistency.

→ What is the best way to cook shrimp for this dish?

Pat shrimp dry, season with salt and pepper, and sauté quickly over medium-high heat until pink and opaque, about 1-2 minutes per side.

→ Are there suitable dairy-free alternatives for the sauce?

Replace heavy cream with coconut cream and Parmesan cheese with nutritional yeast for a dairy-free version that still offers creaminess.

→ Can cherry tomatoes be omitted or substituted?

Yes, cherry tomatoes are optional and can be removed or replaced with other vegetables to suit personal preferences.