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If you're after something easy but feels a little fancy, this rich shrimp and zucchini dinner hits the spot. Everything blends together firmly—tender shrimp, creamy sauce, and zucchini bring it all together. This is my go-to when I want full flavor and barely any mess to worry about.
I whipped this up once after being wiped from a tough workday. Now it's what my family cheers for when we need something tasty and a bit cozy.
Dreamy Ingredients
- Chopped parsley: tosses in fresh herby flavor—flat leaf packs the biggest punch
- Grated Parmesan: brings in big umami flavor—always fresh for max melt
- Heavy cream or Half and Half: makes everything silky—heavy cream is richest
- Fresh garlic: deepens the taste with a little heat—go for plump cloves
- Roasted bell peppers: sweet with a smoky kick—use thick jarred strips, skip any mushy bits
- White wine: deglazes for more flavor—pick one you'd want to sip
- Zucchini: brings a light crisp snap—use smaller ones for tender bites
- Cajun seasoning: throws in zippy spice—check your blend for no sugar if you want keto
- Butter: richens up the skillet—European butter's got deep flavor
- Olive oil: kicks up some fruitiness—choose extra virgin, cold-pressed if you can
- Small peeled and deveined shrimp: sweet and quick to cook—wild-caught has best bite
Simple Step-by-Step Directions
- Wrap Up the Skillet:
- Pop the shrimp right back in. Pour in the heavy cream, add a shower of Parmesan, and toss parsley over. Gently mix and let everything get all melty and a little thick—just a few minutes. Taste, see if it needs salt or pepper, then it's ready to serve piping hot.
- Boost Flavor with Garlic and Peppers:
- Now, toss in the chopped bell peppers and minced garlic to the pan. Let things cook gently for about three minutes until the garlic smells sweet and peppers soften. Sprinkle with a bit of salt and pepper.
- Sauté the Zucchini:
- Drop the rest of the butter in. Toss in chopped zucchini and pour in wine. Give it all a stir as it cooks for about five or six minutes. Wait for the wine to pretty much disappear and zucchini to get soft with some color.
- Get the Shrimp Going:
- Heat a skillet up. Drizzle olive oil in, melt a bit of butter, and shake in the Cajun seasoning. Add the shrimp and stir around for maybe five minutes until pink and just done, then pull them out to keep them tender.
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The sweet roasted peppers might be my favorite part of the dish. They smooth out the heat and make the dish pop with color. My kid once tried sneaking extra peppers out the pan when she thought I wasn't looking—can't blame her!
Keeping It Fresh
Stick leftovers in a glass container and stash in the fridge—they should be good for two days tops. Heat up slowly and gently so your sauce stays creamy and shrimp stays soft. I swear the flavors even get better by day two.
Switch-Ups for Ingredients
No white wine? Use seafood broth or just a hit of lemon juice with a splash of water instead. If you're out of heavy cream, Half and Half works for a lighter sauce. Going dairy free? Reach for canned coconut milk instead and skip the cheese. Want to swap the shrimp? Try scallops or even cooked chicken breast.
How to Serve It Up
Honestly, it's great all by itself, but sometimes I spoon it over steamed rice, cauliflower rice, or zoodle strands—whatever I have handy. A hit of lemon and more Parm on top is awesome too. If you're not avoiding carbs, dunking some toasty bread in that sauce is a win.
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Food Traditions and Backstory
You'll find shrimp and zucchini at home in both Mediterranean spots and American beach towns. This dish mixes spicy cajun vibes with Italian details like the cheese and those peppers. For me, this brings back those cozy dinners in New Orleans when seafood was always the highlight and sauces got mopped up with bread.
FAQs About the Recipe
- → How do I avoid overcooking the shrimp?
Once the shrimp curl up and change to a pinkish color, pull them out. It usually takes just a few minutes and you don’t want them rubbery.
- → Can I use a substitute for white wine?
Definitely! Try using some chicken stock, or even a splash of water mixed with lemon juice if you’re out of wine. Either works to scrape up all the tasty bits in the pan.
- → Is this dish suitable for a keto diet?
For sure. Shrimp, cream, and zucchini all keep things low in carbs so you’re good for keto.
- → What vegetables work well in place of zucchini?
If you’ve got eggplant, yellow squash, or asparagus handy, swap them in. They’ll soak up that creamy sauce just as nicely.
- → Can I prepare this meal ahead of time?
You can, but if you’re reheating, warm it gently. Add a splash of cream if the sauce got too thick while it was hanging out in the fridge.