Crevettes ail crème courgettes

There's something about the smell of garlic hitting hot oil that makes you pause mid-conversation—it just fills the kitchen with promise. I discovered this dish one weeknight when I had shrimp thawing and felt too tired to make anything complicated. The cream sauce came together in the time it took me to spiralize the zucchini, and somehow those soft, buttery shrimp over delicate noodles became the thing my family actually asked for again. It's become my quiet victory: impressive enough to feel like cooking, simple enough to be honest.

I made this for my friend Sarah the night she got back from a work trip, and she sat down with her fork in hand looking completely done with life. Two bites in, something shifted—she actually stopped scrolling and just ate. She asked for the recipe before dessert, which tells you everything about a meal. Now whenever we're both tired, this is what I cook.

Ingredients

• Shrimp (500 g, 1 lb large): Buy them already peeled and deveined if you can—this is where not suffering makes sense. Pat them completely dry before cooking, or they'll release water and steam instead of developing that gorgeous pink exterior.
• Zucchini (4 medium spiralized): Look for firm zucchini that feel heavy for their size; watery ones will turn into something sad. Spiralize them just before cooking to keep them crisp.
• Olive oil (2 tablespoons total): Use good oil here—you taste it more than you think. Split it between cooking the shrimp and the garlic so neither gets burned.
• Garlic (4 cloves minced): Fresh matters tremendously; dried garlic powder won't give you that sweet, mellow note that makes the whole sauce sing.
• Cherry tomatoes (1 cup halved, optional): They add brightness and a little burst of acidity, but honestly the dish works beautifully without them if you're in a rush.
• Fresh parsley (2 tablespoons chopped): This is your last-minute lift—don't skip it or add it too early.
• Heavy cream (1 cup): Full-fat cream is non-negotiable; lighter versions break too easily when you're juggling heat and ingredients.
• Parmesan cheese (1/2 cup grated): Freshly grated makes a real difference in how smoothly it melts into the sauce.
• Lemon zest (1 teaspoon): This tiny addition does something almost magical—it reminds your palate this is food, not just richness.
• Salt, black pepper, and red pepper flakes: Taste as you go; the shrimp absorb seasoning, and you might need more than you expect.

Instructions

Dry and season your shrimp:

Pat each shrimp carefully with paper towels until they feel almost dry to the touch. Season both sides with salt and pepper—be generous, since they're going straight into the pan.

Sear the shrimp quickly:

Heat 1 tablespoon oil over medium-high heat until it shimmers slightly. The shrimp go in and should sizzle immediately; cook 1–2 minutes per side until they turn that opaque pink. Don't crowd the pan, and don't fuss with them—they need stillness to develop flavor.

Build your garlic base:

Add the remaining oil to the same skillet (it's already seasoned with shrimp flavor). Add minced garlic and let it toast for about 30 seconds until you smell it—that's your signal it's ready, not burned.

Soften the tomatoes:

If you're using cherry tomatoes, toss them in and let them roll around for 2 minutes until their skins just begin to blister. Skip this if you're keeping things streamlined.

Make the cream sauce:

Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Add the Parmesan and lemon zest, stirring until the cheese melts and the sauce thickens slightly—this takes about 2–3 minutes and you should see it coat the back of your spoon.

Add the zucchini noodles:

Toss them gently into the sauce, turning them over so they're coated. They cook in 2–3 minutes and should still have a bit of firmness; overcooked zucchini noodles become a soggy regret.

Bring it all together:

Return the shrimp to the skillet, toss everything gently to combine, and taste. Adjust salt, pepper, and add red pepper flakes if you want heat.

Finish and serve:

Scatter fresh parsley over everything and serve immediately while the noodles still have their texture. Don't let it sit—this is a eat-now dish.

Épingler

My daughter watched me make this last month and asked if it was fancy because I was using a skillet instead of a pot. I realized in that moment how good simple food can feel—not because of complexity, but because everything works together exactly right. She ate two servings, and I'd call that the real measure of a recipe.

Why This Becomes a Regular

The beauty of this dish is that it doesn't demand much from you while still feeling like you cooked something real. The shrimp cook in minutes, the sauce comes together while you're cleaning a cutting board, and the whole meal feels lighter than it actually is. Once you've made it once, it becomes muscle memory—the kind of thing you can do while thinking about something else entirely, yet it still turns out beautiful.

Variations That Work

I've made this with asparagus instead of zucchini when zucchini was looking tired at the market. I've added sun-dried tomatoes for deeper flavor, and once I stirred in a splash of white wine just because I had an open bottle. The sauce is forgiving enough that you can play with it—add fresh basil, swap the parsley for dill, use a touch of garlic powder if you're low on fresh garlic. The structure stays solid, and your improvisation just makes it yours.

Making It Work for Different Diets

For a dairy-free version, coconut cream works beautifully in place of heavy cream, and nutritional yeast or a dairy-free Parmesan alternative keeps that savory depth. If you need completely gluten-free, this recipe already is—just double-check your Parmesan label, since some brands sneak things in. For lower-carb days, the zucchini noodles are already there; you're building a meal that actually tastes indulgent while staying light.

• A squeeze of fresh lemon juice at the very end brightens everything without feeling like an afterthought.
• If the sauce feels too rich, a splash of pasta water or chicken broth can lighten it without making it taste thin.
• The leftover sauce (if you have any) is excellent poured over vegetables the next day, or even whisked into eggs for breakfast.

Épingler

This is the kind of meal that reminds you why cooking at home matters. It takes 30 minutes, uses simple ingredients, and tastes like something you'd wait in line at a restaurant for—except you made it in your own kitchen, exactly how you wanted it.

Questions fréquentes sur la recette

→ Comment cuire les crevettes pour qu'elles restent tendres ?

Poêlez les crevettes à feu moyen-vif pendant 1 à 2 minutes de chaque côté jusqu'à ce qu'elles deviennent roses et opaques, sans trop les cuire pour préserver leur tendreté.

→ Quelle alternative utiliser pour une sauce sans produits laitiers ?

Remplacez la crème par de la crème de coco et utilisez un substitut vegan au Parmesan pour une version sans lactose.

→ Comment préparer les courgettes en nouilles ?

Utilisez un spiraliseur ou un éplucheur julienne pour créer des nouilles fines à partir des courgettes, puis cuisez-les brièvement pour garder une texture croquante.

→ Puis-je ajouter d'autres légumes à ce plat ?

Oui, les tomates cerises apportent une touche sucrée et une légère acidité, mais vous pouvez aussi intégrer des poivrons ou des épinards selon vos préférences.

→ Comment relever légèrement la sauce sans la rendre trop épicée ?

Ajoutez une petite pincée de flocons de piment rouge écrasé pour un parfum subtil sans dominer les autres saveurs.