Description
This creamy shrimp and zucchini skillet is a quick and delicious one-pan meal featuring juicy shrimp, fresh zucchini, and a rich garlic-Parmesan cream sauce. Ready in just 30 minutes, it’s perfect for a low-carb, weeknight dinner with gourmet flavor.
Ingredients
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1 lb (450g) large shrimp, peeled and deveined
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2 medium zucchinis, sliced into half-moons
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2 tbsp olive oil
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3 cloves garlic, minced
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½ cup chopped onion
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½ cup cherry tomatoes (optional)
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½ cup chicken broth
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½ cup heavy cream
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⅓ cup grated Parmesan cheese
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¼ tsp crushed red pepper flakes (optional)
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Salt and black pepper, to taste
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Fresh parsley, chopped
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Lemon wedges, for serving
Instructions
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Heat olive oil in a skillet. Sauté shrimp with salt and pepper for 2–3 mins per side. Set aside.
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In the same pan, sauté onion until soft; add garlic and cook for 30 secs.
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Add zucchini and tomatoes, cook for 5–7 mins.
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Pour in broth and bring to a simmer.
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Stir in cream, Parmesan, and red pepper flakes; simmer for 3–5 mins until thickened.
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Return shrimp to skillet and toss.
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Garnish with parsley and lemon juice. Serve hot.
Notes
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Use coconut milk for a dairy-free version.
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Add mushrooms or spinach for extra veggies.
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Don’t overcook shrimp — they turn rubbery quickly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté / One-Skillet
- Cuisine: American
Nutrition
- Calories: 390
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 215mg
Keywords: Shrimp and zucchini skillet, Creamy shrimp skillet, Shrimp dinner with zucchini, Garlic shrimp and zucchini