Shrimp with rich garlic cream sauce, sun-dried tomatoes, spinach, and fresh zucchini noodles in a low-carb style.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 1.5 cups fresh baby spinach
04 - 0.5 cup sun-dried tomatoes, not packed in oil, sliced
05 - 3 cloves garlic, minced
→ Dairy
06 - 0.5 cup heavy cream
07 - 0.25 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter
→ Pantry & Seasonings
09 - 1 tablespoon olive oil
10 - 0.5 teaspoon salt, or to taste
11 - 0.25 teaspoon black pepper
12 - 0.5 teaspoon dried Italian herbs
13 - 0.25 teaspoon crushed red pepper flakes, optional
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan cheese for serving
# How-To Steps:
01 - Pat shrimp dry with paper towels and season with salt, pepper, and half of the dried Italian herbs.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until pink and opaque. Transfer to a plate.
03 - In the same skillet, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.
04 - Add sliced sun-dried tomatoes and cook for 1 minute, stirring occasionally.
05 - Stir in heavy cream and grated Parmesan cheese. Bring to a gentle simmer, stirring constantly until cheese melts and sauce thickens slightly.
06 - Add fresh baby spinach and cook until just wilted, approximately 1 minute.
07 - Return cooked shrimp to the skillet and toss gently to coat evenly with sauce.
08 - Add spiralized zucchini noodles and toss gently until just warmed through, 2 to 3 minutes. Avoid overcooking to maintain noodle texture.
09 - Adjust seasoning with additional salt, pepper, and red pepper flakes if desired. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
