Okay, I have to admit—this dish always takes me back to those nights when I’m craving something fancy but don’t want to slave away in the kitchen. Imagine plump, tender shrimp swimming in a dreamy, garlicky cream sauce, paired with fresh, crisp zoodles that soak up all those flavors. It’s like the best of both worlds: indulgent yet light! Plus, the smell of garlic sizzling in butter? Instant happy vibes. Trust me, this recipe feels like a little celebration on the plate but comes together faster than you can say “takeout.” Let’s get your kitchen smelling amazing!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 pound large shrimp, peeled and deveined
4 medium zucchinis, spiralized into zoodles (about 6 cups)
3 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
Fresh parsley, chopped, for garnish
How I Make It
Step 1:
Start by heating 1 tablespoon olive oil in a large skillet over medium-high heat. When it’s shimmering, toss in the shrimp. Cook for about 2 minutes per side until they’re pink and just opaque. Remove from the pan and set aside—don’t overcook or they’ll turn rubbery!
Step 2:
Lower the heat to medium, then melt 3 tablespoons butter in the same pan. Add the minced garlic and sauté for 30 seconds until fragrant—watch closely so it doesn’t burn!
Step 3:
Pour in the heavy cream and let it simmer gently for 2-3 minutes, stirring occasionally. Stir in the Parmesan cheese until melted and the sauce is silky and thickened. Season with salt, pepper, and crushed red pepper flakes if you’re using them.
Step 4:
Add the cooked shrimp back to the skillet, coating them in the creamy garlic sauce. Let everything warm together for a minute or two.
Step 5:
In a separate skillet, quickly sauté the zoodles over medium heat for about 2-3 minutes just until they soften slightly but still have a nice crunch. Season lightly with salt.
Step 6:
Plate the zoodles and top them with the creamy garlic shrimp. Garnish generously with fresh parsley and an extra sprinkle of Parmesan if you like. Serve immediately and enjoy!
Variations & Tips
Swap shrimp for scallops or chicken for a different protein option.
Use coconut milk instead of heavy cream for a dairy-free twist.
For extra veggies, toss in spinach or cherry tomatoes while cooking the sauce.
If zoodles aren’t your thing, spaghetti squash or regular pasta work beautifully here.
Make sure to drain any excess water from zoodles to avoid watery sauce.
Adding a splash of white wine to the sauce before cream adds lovely depth.
How I Like to Serve It
This dish shines as a quick weeknight dinner, but also feels special enough for weekend guests. Pair it with a crisp green salad and a glass of chilled Pinot Grigio. In warmer months, I love enjoying it on the porch for a light but satisfying meal that won’t weigh you down.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to prevent shrimp from getting tough.
For convenience, you can buy pre-spiralized zucchini, but fresh is always best for texture.
Closing: This creamy garlic shrimp with zoodles always comes through when I want a dinner that feels both indulgent and fresh—a true kitchen win every time!
