Creamy Shrimp and Zucchini Skillet

Creamy Shrimp and Zucchini Skillet1



  • 1 1/2 lbs. small peeled, and deveined shrimp
  • 1 tbsp. olive oil
  • 2 tbsp. butter divided
  • 1 tsp. Cajun seasoning
  • 1 1/2 lbs. zucchini cubed
  • 1/2 cup white wine to deglaze the skillet
  • 8 oz. roasted bell peppers chopped
  • 3 garlic cloves minced
  • 1/2 cup heavy cream or Half & Half
  • 1/2 cup grated Parmesan
  • 2 tbsp. chopped parsley
  • Salt and pepper to taste


  • Heat a large skillet over medium-high heat. Add the olive oil, 1 tablespoon of butter, the shrimp and Cajun seasoning. Cook for about 4-5 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
  • To the same skillet, add the remaining 1 tablespoon of butter, zucchini, and wine. Stir, and cook until wine evaporates, about 5-6 minutes.
  • Add the roasted peppers and garlic. Cook for about 3-4 minutes. Season with salt and pepper to taste.
  • Return the shrimp to the skillet. Add the heavy cream, Parmesan, and parsley. Stir everything well, and cook for another 3-4 minutes.

Detailed recipe

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