Creamy Lemon-Parmesan Shrimp with Zucchini Ribbons

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 plates  ·  prep 12 min  ·  cook 10 min  ·  total 22 min  ·  difficulty medium

Sautéed shrimp and tender zucchini ribbons are tossed in a light lemon-parmesan cream sauce. This quick skillet dish plates elegantly and keeps carbs low by using zucchini in place of pasta.

Per plate

Ingredients

• 250 g shrimpShrimp, Crustaceans, raw
• 160 g zucchiniBaby, Squash, zucchini, raw
• 10 ml olive oil
• 15 g butterButter, Salted
• 6 g garlicGarlic, Raw
• 8 ml lemon juiceLemon juice, Raw
• 40 ml heavy creamCream, Heavy
• 30 g parmesan cheeseCheese, Parmesan, hard
• 1 g black pepperSpices, Pepper, black
• 3 g saltSalt, Table
• 0.5 g crushed red pepperSpices, Pepper, red or cayenne
• 4 g parsley
• 1 g lemon zestLemon peel, Raw

Method

1. Trim the ends of the zucchini and use a vegetable peeler to shave long, thin ribbons; spread on a towel and pat dry. Mince the garlic and finely chop the parsley. Measure the lemon zest and grate the parmesan cheese if not pre-grated.
2. Pat the shrimp dry with towels and season with 1 g of salt and 0.5 g of black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the shrimp in a single layer and sear until just opaque, 1.5 to 2 minutes per side. Transfer to a plate.
4. Reduce heat to medium. Add the butter and garlic to the skillet and sauté until fragrant, about 30 seconds. Stir in the crushed red pepper.
5. Pour in the heavy cream and lemon juice, add the lemon zest, and simmer gently until slightly thickened, 2 to 3 minutes. Stir in the parmesan cheese until melted and smooth, 30 to 60 seconds. Season the sauce with 1 g of salt.
6. Add the zucchini ribbons and toss to coat; cook until just tender but still crisp, 1 to 2 minutes.
7. Return the shrimp to the skillet with any juices and toss to warm through, about 30 seconds. Adjust seasoning with the remaining salt and black pepper.
8. Remove from heat, sprinkle with parsley, and serve immediately.

Tips

• Stop cooking the zucchini while it still has a slight bite to prevent a watery sauce.
• Ghee can replace butter for a slightly nuttier finish.
• If using larger shrimp, extend the sear by about 30 seconds per side.
• For extra heat, increase crushed red pepper slightly, keeping total seasoning balanced with salt.