Sometimes dinner needs to feel a little special without actually being a big production. That’s exactly where this Creamy Shrimp and Zucchini Skillet comes in. It’s one of those dishes that looks like you fussed — juicy shrimp, tender zucchini, rich cream sauce — but the truth is, you’ll have it on the table in under 30 minutes. The Cajun seasoning adds just the right amount of kick, the roasted peppers bring a smoky-sweet pop, and the Parmesan ties it all together into something luxurious.
This is the kind of recipe that works just as well for a Tuesday night as it does for date night at home. Serve it with crusty bread to mop up the sauce, or toss it with pasta for a heartier plate. You’ll love how simple it is, how few dishes it uses, and how everyone at the table will swear you’ve been cooking for hours. Spoiler alert — you haven’t.
Why You’ll Love This Recipe
- Creamy, savory sauce with a hint of spice from Cajun seasoning.
- Ready in about 25 minutes — perfect for busy weeknights.
- Uses simple, fresh ingredients with big flavor pay-off.
- Flexible: serve over pasta, rice, or with crusty bread.
- Minimal cleanup thanks to the one-skillet method.
Ingredients
- 1½ lbs. small peeled and deveined shrimp
- 1 tbsp. olive oil
- 2 tbsp. butter, divided
- 1 tsp. Cajun seasoning
- 1½ lbs. zucchini, cubed
- ½ cup white wine (for deglazing)
- 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
Step-by-Step Instructions
Cook the shrimp
Heat a large skillet over medium-high heat. Add olive oil, 1 tablespoon butter, shrimp, and Cajun seasoning. Cook for 4–5 minutes, stirring occasionally, until shrimp are pink and cooked through. Transfer shrimp to a plate and set aside.
Cook zucchini & deglaze
In the same skillet, add remaining butter, zucchini, and white wine. Stir and cook for 5–6 minutes, until wine evaporates and zucchini softens slightly.
Add flavor
Stir in roasted bell peppers and garlic. Cook for 3–4 minutes, seasoning with salt and pepper as needed.
Finish the sauce
Return shrimp to the skillet. Add cream, Parmesan, and parsley. Stir gently and cook for 3–4 minutes until sauce thickens slightly and everything is heated through.
Tips & Substitutions
- Swap zucchini for yellow squash or a mix for more color.
- Use chicken broth instead of wine for a non-alcoholic version.
- Add red pepper flakes for extra heat.
- For a lower-carb version, skip pasta and serve over cauliflower rice.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.
- Not freezer-friendly — the cream sauce may separate after thawing.
