Creamy Garlic Shrimp Zucchini

I was standing at the stove one Tuesday night, staring at a pound of shrimp and a pile of zucchini, when I realized I didn't need pasta to feel satisfied. The garlic hit the butter and filled the kitchen with that unmistakable smell, and I knew I was onto something good. By the time the cream swirled into the pan, I'd forgotten all about the box of linguine in the pantry. Sometimes the best meals happen when you stop following old habits and just cook what feels right.

The first time I made this for friends, I was nervous they'd miss the carbs. But when the plates came back empty and someone asked for the recipe before dessert, I stopped worrying. One of them even admitted she'd been skeptical about zucchini noodles until that night. Now it's the dish I make when I want to impress without spending hours in the kitchen.

Ingredients

• Large shrimp (1 lb, peeled and deveined): The star of the dish, they cook fast and stay tender if you don't overdo it. Pat them dry before cooking so they get a nice sear instead of steaming.
• Zucchini (4 medium, spiralized): These noodles have just enough bite to hold the sauce without turning mushy. I learned the hard way not to cook them too long or they release water and dilute everything.
• Cherry tomatoes (1 cup, halved): Optional, but they add little bursts of sweetness that cut through the richness of the cream.
• Garlic (3 cloves, minced): The backbone of the sauce. Fresh garlic makes all the difference here, jarred just doesn't hit the same.
• Unsalted butter (2 tbsp): It blooms the garlic and adds a silky base to the cream sauce.
• Heavy cream (1/2 cup): This is what makes the sauce cling to everything. A little goes a long way, so don't feel like you're overdoing it.
• Parmesan cheese (1/4 cup, grated): Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
• Olive oil (2 tbsp): Use it to cook the shrimp and keep the garlic from burning.
• Red pepper flakes (1/2 tsp, optional): A pinch wakes up the whole dish without making it spicy.
• Salt and black pepper: Season as you go, taste before serving, and adjust.
• Fresh parsley (2 tbsp, chopped): It brightens everything up at the end and makes the plate look alive.
• Lemon juice (from 1/2 lemon): A squeeze at the end cuts the richness and ties all the flavors together.

Instructions

Prep the shrimp:

Pat them dry with a paper towel and season lightly with salt and pepper. Dry shrimp sear better and won't make the pan watery.

Sear the shrimp:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side until they turn pink and opaque. Remove them and set aside so they don't overcook.

Build the base:

In the same skillet, add the remaining olive oil and butter. Toss in the garlic and sauté for about 30 seconds until it smells amazing but hasn't browned.

Add the tomatoes:

Stir in the cherry tomatoes if you're using them. Cook for 1 to 2 minutes until they just start to soften and release a little juice.

Make the cream sauce:

Lower the heat to medium and pour in the heavy cream. Let it come to a gentle simmer, then stir in the Parmesan and red pepper flakes. The sauce will thicken as the cheese melts.

Bring back the shrimp:

Return the shrimp to the skillet and toss them in the sauce. Add the lemon juice and half the parsley, stirring gently to coat everything.

Toss in the zucchini noodles:

Add the zucchini noodles and gently toss to combine. Cook for 2 to 3 minutes until they're tender but still have a little snap.

Taste and adjust:

Taste the dish and add more salt, pepper, or lemon juice if needed. Trust your palate here.

Serve:

Plate immediately and garnish with the remaining parsley. This dish is best eaten right away while the noodles are fresh and the sauce is creamy.

Save to Pinterest

There's a moment right before you serve this when the kitchen smells like garlic and butter and the pan is glossy with cream, and you realize you made something that feels special even though it took less than half an hour. I've served this on weeknights when I was too tired to think and on weekends when I wanted to slow down and enjoy cooking. Either way, it delivers.

How to Store and Reheat

Leftovers keep in the fridge for up to two days, but the zucchini noodles soften and release water as they sit. I reheat gently in a skillet over low heat, adding a splash of cream or a drizzle of olive oil to bring the sauce back to life. Honestly though, this is one of those dishes that's best enjoyed fresh, right off the stove.

Swaps and Variations

If you can't do dairy, swap the cream for full-fat coconut cream and skip the Parmesan or use a vegan alternative. I've added handfuls of fresh spinach or sliced bell peppers when I had them on hand, and both worked beautifully. You could also use chicken instead of shrimp if that's what you have, just adjust the cooking time so it cooks through.

Serving Suggestions

This dish is satisfying on its own, but I like to serve it with a simple side salad dressed in lemon and olive oil. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly and echoes the bright, garlicky flavors. If you want to make it heartier, serve it alongside some crusty bread to soak up the extra sauce.

• Pair with a bright, acidic white wine to balance the cream.
• Serve with a side salad or roasted vegetables for a complete meal.
• Have extra lemon wedges on the table for those who like an extra hit of brightness.

Save to Pinterest

This recipe taught me that you don't need complicated ingredients or fancy techniques to make something you're proud to serve. Just good shrimp, fresh garlic, and a little cream can turn a weeknight into something worth remembering.

Recipe FAQs

→ How do I prevent shrimp from overcooking?

Cook shrimp quickly over medium-high heat, about 1-2 minutes per side until they turn opaque and pink. Remove immediately to avoid toughness.

→ Can I substitute zucchini noodles with other vegetables?

Yes, alternatives like spiralized carrots or sautéed spinach can be used to vary texture and flavor.

→ What can be used to make this dish dairy-free?

Replace heavy cream with coconut cream and omit the Parmesan to create a dairy-free version without sacrificing creaminess.

→ Is it necessary to add cherry tomatoes?

Cherry tomatoes are optional but add subtle sweetness and a fresh pop of color that complements the creamy sauce.

→ How can I adjust spice levels in this dish?

Incorporate or omit red pepper flakes according to your preferred heat tolerance to balance spice without overpowering flavors.