Shrimp Zucchini Creamy (Printable Version)
Tender zucchini and juicy shrimp cooked together in a cheesy Parmesan sauce for a fuss-free meal in one pan.
# Ingredients You'll Need:
→ Seafood
01 -
450 g big shrimp, peeled and cleaned
→ Vegetables
02 -
3 minced garlic cloves
03 -
About 1/2 cup chopped onion
04 -
Sliced zucchinis, 2 medium
05 -
Chopped fresh parsley
06 -
Cherry tomatoes, 1/2 cup, optional
07 -
Lemon wedges for serving
→ Liquids
08 -
1/4 cup chicken broth
09 -
2 tablespoons olive oil
10 -
1/2 cup heavy cream
→ Dairy
11 -
Grated Parmesan, about 35 g
→ Spices and Seasonings
12 -
Pinch of crushed red pepper flakes, optional
13 -
Salt, use as much as you like
14 -
Black pepper, to taste
# Detailed Preparation Steps:
01 -
Sprinkle salt and black pepper on the shrimp. Heat olive oil in a pan over medium. Cook shrimp for 2 to 3 minutes on each side till they turn opaque. Take them out and set aside.
02 -
Using the same skillet, cook chopped onion for about 3 to 4 minutes until soft. Toss in minced garlic and cook just 30 seconds until you get a nice smell.
03 -
Put in the zucchini slices and optional cherry tomatoes. Let them cook for 5 to 7 minutes so they get tender but still have some bite.
04 -
Pour chicken broth into the pan and bring it to a slow simmer.
05 -
Stir heavy cream, Parmesan, and if you want, red pepper flakes into the simmering mix. Keep it on the heat for 3 to 5 minutes until it thickens up a bit.
06 -
Put the shrimp back into the sauce, mix gently so everything’s coated. Top with parsley and squeeze lemon over before serving warm.
# Helpful Tips:
01 -
To make it lighter, swap heavy cream for half-and-half. Feel free to toss in bell peppers or mushrooms too. Try it with pasta, rice, or a piece of crusty bread.