Creamy Shrimp Zucchini Skillet (Print-Friendly Version)
Succulent shrimp and tender zucchini cooked in a creamy Parmesan sauce for an easy one-pan meal.
# Ingredients Required:
→ Seafood
01 -
450 g large shrimp, peeled and deveined
→ Vegetables
02 -
2 medium zucchinis, sliced
03 -
120 ml chopped onion
04 -
120 ml cherry tomatoes (optional)
05 -
3 cloves garlic, minced
06 -
Fresh parsley, chopped
07 -
Lemon wedges, for serving
→ Liquids
08 -
30 ml olive oil
09 -
120 ml chicken broth
10 -
120 ml heavy cream
→ Dairy
11 -
35 g grated Parmesan cheese
→ Spices and Seasonings
12 -
¼ teaspoon crushed red pepper flakes (optional)
13 -
Salt, to taste
14 -
Black pepper, to taste
# Detailed Directions:
01 -
Heat olive oil in a skillet over medium heat. Season shrimp with salt and black pepper. Sauté shrimp for 2 to 3 minutes per side until opaque. Remove from skillet and set aside.
02 -
In the same pan, cook chopped onion until softened, approximately 3 to 4 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
03 -
Add sliced zucchini and optional cherry tomatoes to the pan. Cook for 5 to 7 minutes until vegetables are tender but retain some firmness.
04 -
Pour in chicken broth and bring the mixture to a gentle simmer.
05 -
Stir in heavy cream, grated Parmesan cheese, and optional crushed red pepper flakes. Continue simmering for 3 to 5 minutes until sauce thickens slightly.
06 -
Return cooked shrimp to the skillet and gently toss to coat with sauce. Garnish with chopped parsley and drizzle with lemon juice before serving warm.
# Helpful Advice:
01 -
For a lighter sauce, substitute heavy cream with half-and-half. Additional vegetables such as bell peppers or mushrooms can be added. Serve alongside pasta, rice, or crusty bread.