Shrimp Zucchini Skillet (Printable Version)
You’ll toss juicy shrimp and zucchini in a creamy pan with herbs and be eating in no time—ready in 30 minutes.
# What You'll Need:
→ Seafood
01 -
1 and a half pounds of little shrimp, peeled and cleaned
→ Vegetables
02 -
2 tablespoons parsley, chopped up
03 -
3 garlic cloves, finely chopped
04 -
8 ounces roasted bell peppers, diced
05 -
1 and a half pounds zucchini, cut into cubes
→ Fats and Oils
06 -
2 tablespoons butter, keep separated
07 -
1 tablespoon olive oil
→ Liquids
08 -
Half cup of heavy cream or half & half
09 -
Half cup white wine
→ Cheese
10 -
Half cup Parmesan, shredded
→ Seasonings
11 -
Dash of black pepper, as much as you want
12 -
Pinch of salt, to your liking
13 -
1 teaspoon Cajun blend
# Step-by-Step Guide:
01 -
Put the shrimp you cooked earlier back into the pan. Pour in the cream or half & half, then add the Parmesan and chopped parsley. Give it all a good mix and let it bubble for another three to four minutes so the sauce gets thicker and everything’s good and warm.
02 -
Throw in those roasted bell peppers and the chopped up garlic. Keep stirring for about three or four minutes so things don’t stick. Sprinkle some salt and pepper—taste as you go.
03 -
Drop the rest of your butter in the same skillet, toss in the zucchini cubes, then pour the wine over. Scrape around so nothing’s stuck on the bottom. Let it cook until the wine’s mostly gone and the zucchini are soft, about five or six minutes.
04 -
Warm up that big skillet on just above medium heat. Drizzle in the olive oil and toss in one tablespoon butter. Put in the shrimp and the Cajun mix. Cook them till they turn pink and just done—takes about four or five minutes—then scoop those shrimp out and leave them aside for now.
# Additional Notes:
01 -
Grate your own Parmesan for meltier, tastier results.
02 -
If you cook shrimp too much, they'll get tough, so keep an eye out.
03 -
Swap in half & half if you want things a bit lighter than heavy cream.