Description
Creamy Shrimp and Zucchini Skillet is a one-pan meal bursting with creamy, garlicky goodness, combining tender shrimp, fresh zucchini, and a luscious cream sauce.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 medium zucchini, halved lengthwise and sliced
- 2 tablespoon olive oil
- 2 tablespoon butter (divided)
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice (optional)
- 2 tablespoon chopped parsley for garnish
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp, season with salt, pepper, and paprika, and cook for 2 to 3 minutes per side until they turn pink. Remove the shrimp from the skillet and set them aside.
- In the same skillet, add the remaining 1 tablespoon of butter and the sliced zucchini. Cook for 4 to 6 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Stir in the minced garlic and Italian seasoning, and cook for 30 seconds until fragrant.
- Reduce the heat to medium, then stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 2 to 3 minutes, until slightly thickened.
- Return the cooked shrimp to the skillet and toss to coat them in the creamy sauce. If desired, add a squeeze of lemon juice for a bright, tangy finish. Garnish with chopped parsley and serve hot.
Notes
Serve over white rice or cooked pasta for a filling meal. For a low-carb option, pair with roasted cauliflower or a fresh green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg