Garlicky Shrimp Zucchini Pasta

  • 14 Sep - 20 Sep, 2019
  • Mag The Weekly
  • Cookery


· 3 tablespoon butter, divided

· 1 pound medium or large shrimp, peeled and deveined

· Salt

· Freshly ground black pepper

· 3 cloves garlic, minced

· cup heavy cream

· ½ cup grated Parmesan

· 1 cup halved cherry tomatoes

· 3 tablespoon freshly chopped parsley

· 3 tablespoon large zucchini, spiralised (or about 4 cups zoodles)


In a large skillet over medium heat, melt a tablespoon butter. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.) Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about a minute, then whisk in heavy cream. Bring to simmer, then stir in Parmesan, tomatoes, and parsley. Simmer until tomatoes have softened and mixture has thickened slightly, about three minutes. Return shrimp to skillet and add zucchini noodles. Toss to combine and serve immediately.