Creamy Cajun Shrimp and Zucchini Skillet
A flavorful one-pan dish featuring sautéed shrimpand zucchini in a creamy Cajun-spiced sauce with roasted bell peppers, whitewine, and Parmesan. Perfect for a quick weeknight dinner or an elegant meal.
Ingredients
- 1 ½ lbs. small peeled and deveined shrimp
- 1 tbsp. olive oil
- 2 tbsp. butter divided
- 1 tsp. Cajun seasoning
- 1 ½ lbs. zucchini cubed
- ½ cup of white wine for deglazing the pan.
- 8 oz. roasted bell peppers chopped
- 3 garlic cloves minced
- ½ cup heavy cream or Half & Half
- ½ cup grated Parmesan cheese
- 2 tbsp. chopped parsley
- Salt and pepper to taste
Instructions
Prepare the Shrimp:
- Heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
- Season the shrimp with Cajun seasoning and cook for 2-3 minutes, until they turn pink and opaque.
- Remove the shrimp from the skillet and set aside.
Cook the Zucchini:
- In the same skillet, add the remaining 1 tbsp of butter and the cubed zucchini.
- Cook for 5-7 minutes, stirring occasionally, until the zucchini softens and starts to turn golden.
Deglaze the Skillet:
- Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom.
Make the Creamy Sauce:
- Add the chopped roasted bell peppers and minced garlic to the skillet and cook for about 1 minute, until fragrant.
- Pour in the heavy cream (or Half & Half) and bring the mixture to a gentle simmer.
- Add the grated Parmesan cheese and continue cooking for 2 to 3 minutes, allowing the sauce to thicken.
Combine Everything:
- Return the cooked shrimp to the skillet and toss them in the creamy sauce to heat through. Stir in the chopped parsley for a fresh finish.
Serve:
- Serve the creamy shrimp and zucchini skillet hot, garnished with extra Parmesan or parsley if desired. It can be enjoyed on its own or with a side of crusty bread or rice.
Nutrition
Calories: 500kcal
Tried this recipe?Let us know how it was!