Creamy Garlic Shrimp with Zucchini Noodles (Printable Version)

Tender shrimp in garlicky cream sauce over zucchini noodles for a quick, satisfying low-carb dinner.

# Ingredient List:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 2 tablespoons shallot, finely chopped
04 - 4 garlic cloves, minced

→ Dairy

05 - ½ cup heavy cream
06 - 2 tablespoons unsalted butter
07 - ¼ cup grated Parmesan cheese

→ Pantry & Seasonings

08 - 1 tablespoon olive oil
09 - ½ teaspoon sea salt, divided
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving

# Step-by-Step Instructions:

01 - Pat the shrimp dry with paper towels and season with ¼ teaspoon salt and black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until opaque and pink. Transfer to a plate.
03 - Lower the heat to medium. Add the remaining butter and the shallot to the skillet. Sauté for 1 minute, then add the garlic and cook until fragrant, about 30 seconds.
04 - Pour in the heavy cream and bring to a simmer. Stir in the Parmesan and red pepper flakes (if using). Simmer gently until the sauce thickens, about 2–3 minutes.
05 - Add the zucchini noodles and remaining salt. Toss gently for 2–3 minutes, until just tender but not mushy.
06 - Return the shrimp to the pan and toss to coat in the sauce. Remove from heat, sprinkle with parsley, and serve immediately with lemon wedges.

# Tips from hearthlykitchen:

01 -
  • The sauce comes together in mere minutes but tastes like it simmered all day.
  • You get all the creamy pasta indulgence without the heavy carb crash afterward.
02 -
  • Overcooking the shrimp makes them rubbery so pull them off the heat as soon as they turn pink.
  • Salting the zucchini too early draws out water and makes the sauce runny.
03 -
  • Use a microplane to grate the garlic so it dissolves instantly into the sauce.
  • Let the sauce rest for a minute off the heat to thicken up slightly before serving.

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