Creamy Garlic Shrimp Zucchini Noodles (Printable Version)
Enjoy succulent shrimp in a creamy garlic sauce over fresh zucchini noodles with lemon.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized
03 - 2 tablespoons fresh parsley, chopped
→ Sauce
04 - 2 tablespoons olive oil
05 - 4 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 lemon, zested and juiced
09 - Salt and black pepper to taste
→ Optional
10 - Red pepper flakes to taste
# Step-by-Step Instructions:
01 - Pat the shrimp dry with paper towels and season generously with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 2–3 minutes per side until pink and opaque. Transfer to a plate and set aside.
03 - Add remaining olive oil to the skillet. Add garlic and cook for 1 minute until fragrant.
04 - Lower heat to medium, pour in heavy cream, and bring to a gentle simmer. Stir in Parmesan, lemon zest, and lemon juice. Cook for 2–3 minutes, stirring, until sauce thickens slightly.
05 - Return shrimp to the skillet and toss to coat thoroughly in the sauce.
06 - Add zucchini noodles to the skillet and cook for 2–3 minutes, tossing gently, until just tender but still crisp.
07 - Remove from heat. Sprinkle with fresh parsley and optional red pepper flakes. Serve immediately.
# Tips from hearthlykitchen:
01 -
- It tastes like restaurant food but genuinely takes 30 minutes, no fancy skills required.
- The lemon cuts through the cream so cleanly that it feels light and bright instead of heavy.
- You can have this on the table on a weeknight without feeling like you've sacrificed anything.
02 -
- Don't let that cream boil hard or it will break and separate into an oily mess. Gentle heat is everything.
- The zucchini noodles release water as they cook, so don't prep them too far in advance or they'll get mushy before they even hit the pan.
03 -
- Buy your shrimp as fresh as possible or frozen in a single layer, not in a block of ice that means they've been thawed and refrozen.
- Grate your Parmesan fresh and watch how smoothly it melts into the cream compared to pre-grated cheese that can get clumpy.