Creamy Shrimp Zucchini Skillet (Print Version)
# Ingredients:
→ Seafood
01 -
1 1/2 pounds small shrimp, peeled and deveined
→ Vegetables
02 -
1 1/2 pounds zucchini, cubed
03 -
8 ounces roasted bell peppers, chopped
04 -
3 garlic cloves, minced
05 -
2 tablespoons chopped parsley
→ Fats and Oils
06 -
1 tablespoon olive oil
07 -
2 tablespoons butter, divided
→ Liquids
08 -
1/2 cup white wine
09 -
1/2 cup heavy cream or half & half
→ Cheese
10 -
1/2 cup grated Parmesan
→ Seasonings
11 -
1 teaspoon Cajun seasoning
12 -
Salt, to taste
13 -
Black pepper, to taste
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Add the shrimp and Cajun seasoning. Sauté for 4–5 minutes until shrimp are pink and just cooked through. Remove the shrimp from the skillet and set aside.
02 -
In the same skillet, add the remaining tablespoon of butter and the cubed zucchini. Pour in the white wine, stirring well to deglaze the pan. Cook for about 5–6 minutes until most of the wine evaporates and zucchini softens.
03 -
Add the roasted bell peppers and minced garlic to the skillet. Cook for 3–4 minutes, stirring frequently. Season with salt and black pepper to taste.
04 -
Return the sautéed shrimp to the skillet. Pour in the heavy cream or half & half, stir in the grated Parmesan, and sprinkle with chopped parsley. Mix everything thoroughly and cook for an additional 3–4 minutes until the sauce thickens slightly and all components are heated through.
# Notes:
01 -
Use freshly grated Parmesan for optimal melting and flavor.
02 -
Do not overcook the shrimp to maintain a tender texture.
03 -
For a lighter option, substitute half & half in place of heavy cream.