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Here’s my go-to skillet when dinner needs to be quick but feel a bit special. You get plump shrimp, crisp zucchini, and a dreamy, creamy sauce tying it all up. It’s the thing I whip up when I want hearty comfort and can’t stand the thought of a pile of dirty pans.
The first night I tried this was after a marathon day. My family pretty much begs for it whenever we’re in the mood for something cozy yet a little fancy.
Irresistible Ingredients
- Chopped parsley: tosses in a pop of color and flavor flat leaf is what I grab
- Grated Parmesan: oh-so-savory and melts like a dream always use fresh for the best texture
- Heavy cream or Half and Half: brings all the creaminess for extra richness go full heavy cream
- Fresh garlic: builds that deep garlicky flavor plump cloves are best
- Roasted bell peppers: adds a sweet smoky edge go for jarred thick strips if you’re in a pinch
- White wine: a splash to deglaze and grab all that tasty browned goodness just use something you like drinking
- Zucchini: gives a fresh bite and soaks up all that creamy sauce pick small firm ones
- Cajun seasoning: fires it up with heat and color make sure it’s sugar free if you’re on keto
- Butter: ups the richness I dig European style for the best taste
- Olive oil: just a bit of fruitiness and good browning aim for extra virgin cold pressed
- Small peeled and deveined shrimp: super sweet and quick to cook wild caught is top notch
Simple Step-by-Step
- Finish the Skillet:
- Bring back the shrimp Toss in the cream, Parmesan, and parsley Everything gets a gentle stir and a simmer for a handful of minutes until that sauce clings to everything Test the flavors and dish it up right away
- Build Flavor with Aromatics:
- Now scoop in the roasted peppers and that minced garlic Let it all hang out gently so nothing burns and the garlic sweetens Salt and pepper to your liking
- Sauté the Vegetables:
- Toss the zucchini in with the last of the butter and white wine Cook for several minutes until the wine’s evaporated and the zucchini looks a little golden
- Sear the Shrimp:
- Start by dropping shrimp in a hot skillet with olive oil, a chunk of butter, and the Cajun spice. Keep them moving so they cook in fiveish minutes—just until pink then get them out quickly so they stay tender
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The bell peppers might be my favorite bit They smooth out the heat and make things look so bright My daughter’s always sneaking forkfuls straight from the pan thinking we're not looking
Storage Tricks
This dish holds up in the fridge for two days easy. Just use a tight glass container. Warm it low and slow so the sauce keeps its creaminess and shrimp doesn’t turn rubbery. It actually tastes better the next day.
Smart Swaps
No white wine? Use seafood broth or just splash in some lemon juice and water. Out of heavy cream? Half and half makes it lighter but still tasty. For dairy free, grab full-fat coconut milk and forget the cheese. Feel free to swap in scallops or leftover chicken if you’ve got those instead of shrimp.
How to Serve It
This is awesome just by itself, but you can totally spoon it over zucchini noodles, cauliflower rice, or regular rice if you don’t mind the carbs. Sometimes, all I want is a squirt of lemon and a dusting of Parm on top. That sauce was meant for bread, so dunk away if carbs aren’t an issue.
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Where it Comes From
Shrimp and zucchini show up all over the Mediterranean and along American coasts. My version mixes Cajun heat with Italian classics like roasted peppers and plenty of Parmesan. It always takes me back to laid-back New Orleans nights where seafood’s king and there’s always sauce to soak up.
Common Recipe Questions
- → What's the trick to not overdo the shrimp?
Don’t cook shrimp for long—just four to five minutes till they’re pretty and just opaque. As soon as they change color, pull them out so they stay nice and tender.
- → I’m out of white wine—what else can I use?
No problem—use chicken broth instead, or even a mix of lemon juice and water to loosen any stuck bits in your pan.
- → Will this fit a keto-friendly way of eating?
Definitely. Shrimp, cream, and zucchini are all keto buddies, so this dish totally works for low-carb eats.
- → Don't like zucchini—what else works?
Go for yellow squash, asparagus, or eggplant. They'll all soak up that sauce and taste great.
- → Can I make it ahead and reheat?
Yep. If you store it, warm it back up low and slow. Toss in more cream if the sauce gets thick in the fridge.