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Creamy Lemon-Parmesan Shrimp with Zucchini Ribbons

2 plates · 4.3 g net carbs

4.3g Net carbs 22.6g Fat 33.5g Protein 354.1 kcal

4.3g Net carbs · 22.6g Fat · 33.5g Protein · 354.1 kcal

Creamy Lemon-Parmesan Shrimp with Zucchini Ribbons

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 12 min  ·  cook 10 min  ·  total 22 min  ·  difficulty medium

Seared shrimp and zucchini ribbons are combined in a lemon-parmesan cream sauce made with heavy cream, parmesan, lemon juice, butter, and garlic. Searing the shrimp in olive oil over medium-high heat creates a quick opaque exterior while the zucchini ribbons are briefly tossed in the skillet until tender but still crisp. The sauce is simmered gently so the heavy cream reduces slightly and the parmesan melts into a smooth, glossy coating. A final sprinkle of lemon zest and chopped parsley adds bright citrus and herb notes to the finished pan sauce.

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Ingredients

  • shrimpShrimp, Crustaceans, raw
    250 g
  • zucchiniBaby, Squash, zucchini, raw
    160 g
  • olive oil
    10 ml
  • butterButter, Salted
    15 g
  • garlicGarlic, Raw
    6 g
  • lemon juiceLemon juice, Raw
    8 ml
  • heavy creamCream, Heavy
    40 ml
  • parmesan cheeseCheese, Parmesan, hard
    30 g
  • black pepperSpices, Pepper, black
    1 g
  • saltSalt, Table
    3 g
  • crushed red pepperSpices, Pepper, red or cayenne
    0.5 g
  • parsley
    4 g
  • lemon zestLemon peel, Raw
    1 g

Equipment

  • large skillet
  • vegetable peeler
  • fine grater
  • tongs

Method

  1. Trim the ends of the zucchini and use a vegetable peeler to shave long, thin ribbons; spread on a towel and pat dry. Mince the garlic and finely chop the parsley. Measure the lemon zest and grate the parmesan cheese if not pre-grated.
  2. Pat the shrimp dry with towels and season with half the salt and half the black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the shrimp in a single layer and sear until just opaque, 1.5 to 2 minutes per side. Transfer to a plate.
  4. Reduce heat to medium. Add the butter and garlic to the skillet and sauté until fragrant, about 30 seconds. Stir in the crushed red pepper.
  5. Pour in the heavy cream and lemon juice, add the lemon zest, and simmer gently until slightly thickened, 2 to 3 minutes. Stir in the parmesan cheese until melted and smooth, 30 to 60 seconds. Season the sauce with half the salt.
  6. Add the zucchini ribbons and toss to coat; cook until just tender but still crisp, 1 to 2 minutes.
  7. Return the shrimp to the skillet with any juices and toss to warm through, about 30 seconds. Adjust seasoning with the remaining salt and black pepper.
  8. Remove from heat, sprinkle with parsley, and serve immediately.
Trim the ends of the zucchini and use a vegetable peeler to shave long, thin ribbons; spread on a towel and pat dry. Mince the garlic and finely chop the parsley. Measure the lemon zest and grate the parmesan cheese if not pre-grated.

Tips

Pro tip

  • Stop cooking the zucchini while it still has a slight bite to prevent a watery sauce.
  • Ghee can replace butter for a slightly nuttier finish.
  • If using larger shrimp, extend the sear by about 30 seconds per side.
  • For extra heat, increase crushed red pepper slightly, keeping total seasoning balanced with salt.

Frequently asked questions

Can I use butter instead of olive oil to sear the shrimp?
Yes; using butter to sear will work but it browns faster than olive oil, so lower the heat slightly or sear for a shorter time to avoid burning. Butter adds extra richness and creates more fond in the pan, whereas olive oil tolerates higher heat for a cleaner, quicker sear.
Can I skip the heavy cream and rely on extra parmesan and butter for the sauce?
Yes, but the texture changes: melted parmesan with butter will bind into a thicker, less silky coating compared with cream. Heavy cream yields a smoother emulsion that carries the lemon and garlic evenly, while using only cheese and butter may produce a denser, slightly grainier finish and requires gentle heat to melt the parmesan.
Why did the sauce become grainy or separate after adding the parmesan?
Graininess or separation usually happens when the cheese is added to liquid that is too hot or actively boiling. Reduce the heat to a gentle simmer before stirring in parmesan, add it gradually, and stir until it melts fully so it integrates into a smooth sauce.
Why does the finished dish taste too salty?
Excess salt often comes from combining added salt and the natural saltiness of parmesan. To balance the flavor, increase the lemon juice slightly or add a touch more cream to mellow the salt, and remember the cheese contributes notable savory saltiness when adjusting seasoning.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per plate

Primary macros

4.3g Net carbs 7% 37% 55%
Net carbs Fat Protein
4.3 gNet carbs
33.5 gProtein
22.6 gFat
1.3 gFiber
354.1Calories

Electrolytes

Na963 mgSodium
K772 mgPotassium
Mg81 mgMagnesium

Minerals

Calcium
301 mg
Iron
1.69 mg
Magnesium
81 mg
Phosphorus
467 mg
Potassium
772 mg
Zinc
2.88 mg
Copper
0.593 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

264.1 g per plate

14 figures are unavailable. Nothing was estimated in its place.

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Published 9 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.