SHRIMP AND ZUCCHINI SKILLET
This elegant and scrumptious Creamy Shrimp and Zucchini Skillet is a restaurant-worthy dish, made in 30 minutes. Keto friendly.
Servings: 4 servings
- 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.
Calories: 422kcal | Carbohydrates: 11g | Protein: 43g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 466mg | Sodium: 2374mg | Potassium: 817mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2265IU | Vitamin C: 74.6mg | Calcium: 487mg | Iron: 5.6mg