Description
A refreshing summer dish combining tender shrimp, cruncy zucchini, and pasta in a creamy sauce. Light, flavorful, and perfect for quick meals.
Ingredients
1 lb shrimp (peeled and deveined)
2–3 medium zucchini
8 oz pasta
Salt & black pepper
2 tbsp olive oil
3–4 cloves garlic (minced)
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup chicken broth
1 tbsp lemon juice
Red pepper flakes (optional)
Cherry tomatoes (optional)
Fresh parsley or basil (optional)
Extra Parmesan for topping (optional)
Instructions
Cook pasta in salted boiling water until al dente or sauté zucchini noodles for 2–3 minutes; drain if using pasta.
Heat olive oil in a skillet, then cook shrimp for 1-2 minutes per side until pink and opaque.
Sauté garlic in the same pan, then add heavy cream and chicken broth. Simmer for 2-3 minutes.
Stir in Parmesan to create a creamy sauce until smooth.
Add zucchini noodles or cooked pasta to the sauce, then toss to coat. Return shrimp to the pan and mix.
Finish with lemon juice, optional red pepper flakes, and toppings like herbs or cherry tomatoes.
Notes
Use whole grain or gluten-free pasta for dietary preferences.
Substitute zucchini noodles for a lighter option.
Add cherry tomatoes or garlic for extra flavor.
Leftovers store in the fridge for 2–3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean