Creamy Garlic Shrimp with Zucchini Noodles

The sound of sizzling garlic hitting hot butter is basically the dinner bell in our house. I threw this together on a Tuesday night when I desperately needed something luxurious but fast. It turned out so rich and satisfying that I forgot I was eating vegetables for the main course.

My husband usually turns his nose up at zucchini noodles, calling them crunchy water strings. He went back for seconds of this dish before I even sat down with my own bowl. Watching him fish for the last shrimp was a quiet victory I still smile about.

Ingredients

• Large Shrimp (450 g): I prefer wild caught here because they stay firm and sweet instead of turning mushy in the heat.
• Zucchini (4 medium): Spiralizing them fresh makes a huge difference in texture compared to the pre packaged stuff.
• Shallot (2 tablespoons): They add a mild sweetness that rounds out the sharpness of the garlic beautifully.
• Garlic (4 cloves): Do not be shy with the garlic because it forms the backbone of the entire flavor profile.
• Heavy Cream (120 ml): Do not skimp here because the richness is what carries the flavor of the spices.
• Unsalted Butter (30 g): Browning the butter slightly before adding the shrimp adds a nutty depth to the sauce.
• Parmesan Cheese (30 g): Grating it yourself ensures it melts smoothly into the cream rather than clumping up.
• Olive Oil (1 tablespoon): A high quality oil helps the shrimp get a nice sear without burning the butter.
• Sea Salt and Black Pepper: Seasoning the shrimp before cooking is the secret to building layers of flavor.
• Crushed Red Pepper Flakes (optional): Just a pinch gives a subtle warmth that cuts right through the richness.
• Fresh Parsley (2 tablespoons): Use it generously to add a fresh pop of color against the pale sauce.
• Lemon Wedges: Squeezing fresh lemon over the top right before eating is absolutely essential.

Instructions

Prep the Shrimp:

Pat them completely dry so they sear rather than steam in the pan.

Sear the Seafood:

Cook them quickly in hot oil and butter until they turn pink and opaque.

Build the Base:

Sauté the shallots and garlic slowly to release their aromatics without burning them.

Make the Sauce:

Pour in the cream and let it bubble gently until it thickens enough to coat a spoon.

Cook the Noodles:

Toss the zucchini in the sauce just long enough to heat through so they stay crisp.

Combine and Serve:

Return the shrimp to the pan and give everything a final toss to coat it in the luscious sauce.

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We ate this standing up at the kitchen counter one rainy evening because we were too hungry to bother setting the table. The steam rising from the bowls fogged up the windows and made the small kitchen feel cozy. It was just simple food enjoyed in a simple moment.

Getting the Texture Right

The biggest challenge with zucchini noodles is stopping them from turning into a watery mush. I learned that adding them to the sauce instead of boiling them keeps them firm and flavorful. The residual heat from the cream cooks them perfectly without making them soggy.

Choosing Your Shrimp

Fresh shrimp can be expensive but frozen ones work beautifully if you thaw them correctly. Just run them under cold water for a few minutes and pat them very dry before seasoning. This removes the ice crystals that prevent a good sear.

Serving Suggestions

This dish is surprisingly filling on its own but a crusty piece of bread never hurts to soak up the extra sauce. I also love serving it with a crisp white wine that cuts through the creaminess.

• Add a side salad with a vinaigrette to balance the heavy cream.
• Grate extra lemon zest over the top for a bright finish.
• Keep the red pepper flakes on the table for guests who like heat.

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I hope this brings a little bit of restaurant quality elegance to your weeknight dinner routine. Enjoy every bite of this creamy and garlicky goodness.

Recipe Questions & Answers

→ How do I prevent zucchini noodles from getting soggy?

Cook zucchini noodles briefly for just 2-3 minutes until tender-crisp. Avoid overcooking as they release water and become mushy. Pat spiralized zucchini dry with paper towels before cooking if excess moisture is present.

→ Can I use frozen shrimp instead of fresh?

Yes, thaw frozen shrimp completely and pat them thoroughly dry before cooking. Excess moisture prevents proper searing. The cooking time remains the same once shrimp are thawed and dried.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce, though it will be less thick. For dairy-free options, try full-fat coconut milk or cashew cream, adjusting seasoning to taste as these alternatives alter the flavor profile.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Note that zucchini noodles will continue releasing moisture, so reheat gently in a skillet over medium heat rather than microwaving to maintain better texture.

→ Can I add vegetables to this dish?

Spinach, cherry tomatoes, or bell peppers work wonderfully. Add spinach during the last minute of cooking to wilt, or sauté tomatoes and peppers with the shallots before adding garlic and cream.