Creamy Shrimp and Zucchini Skillet

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– 1 ½ lbs. small peeled, and deveined shrimp – 1 tbsp. olive oil – 2 tbsp. butter divided – 1 tsp. Cajun seasoning – 1 ½ lbs. zucchini cubed – ½ cup white wine to deglaze the skillet – 8 oz. roasted bell peppers chopped – 3 garlic cloves minced – ½ cup heavy cream or Half & Half – ½ 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.

This elegant and scrumptious Creamy Shrimp and Zucchini Skillet is a restaurant-worthy dish, made in 30 minutes. Keto friendly.

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