Shrimp Zucchini Skillet (Printable Version)
# What You'll Need:
→ Seafood
01 -
1 and a half pounds of small shrimp, cleaned and no shells
→ Vegetables
02 -
2 tablespoons chopped fresh parsley
03 -
3 cloves garlic, chopped up
04 -
8 ounces roasted sweet peppers, cut up
05 -
1 and a half pounds zucchini, diced
→ Fats and Oils
06 -
2 tablespoons butter, use one now and one later
07 -
1 tablespoon olive oil
→ Liquids
08 -
Half a cup white wine
09 -
Half a cup heavy cream or half and half
→ Cheese
10 -
Half a cup of Parmesan, shredded
→ Seasonings
11 -
Sprinkle in salt as needed
12 -
1 teaspoon Cajun blend
13 -
Add black pepper as you like
# Steps to Follow:
01 -
Toss the shrimp back in with the veggies. Add in the cream or half and half, throw in the grated Parmesan, and stir in the parsley. Let it all bubble for 3 or 4 minutes so the sauce thickens and everything heats up just right.
02 -
Mix in those chopped roasted peppers and garlic. Give it a stir every now and then, and cook for about three to four minutes. Once done, add salt and pepper until it tastes how you like it.
03 -
Toss the rest of the butter along with the zucchini cubes into your hot pan. Splash in the wine, scrape up any bits stuck to the bottom, and stir well. Cook for 5 or 6 minutes, letting the wine cook away and the zucchini get soft.
04 -
Warm the olive oil and 1 tablespoon of butter in a big skillet over medium-high. Sprinkle in the Cajun seasoning and toss in your shrimp. Cook for about 4 to 5 minutes until they're pink and just done. Move the shrimp out of the skillet and set them aside for now.
# Additional Tips:
01 -
Parmesan melts best and has the best taste if you shred it fresh.
02 -
Shrimp get rubbery if overcooked, so keep an eye on them.
03 -
Want it lighter? Swap heavy cream for half and half.