# Components:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 2 cloves garlic, minced
04 - 2 tablespoons chopped fresh parsley, optional, for garnish
→ Dairy
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter
→ Pantry
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of red pepper flakes, optional
# Directions:
01 - Pat shrimp dry with paper towels. Season evenly with 1/4 teaspoon salt and freshly ground black pepper.
02 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and cook for 2 minutes on each side until pink and opaque. Remove shrimp to a plate and set aside.
03 - Reduce heat to medium. Add remaining olive oil and unsalted butter to the skillet. Sauté minced garlic for 1 minute until fragrant, ensuring it does not brown.
04 - Pour in the heavy cream and bring to a gentle simmer. Lower heat and whisk in Parmesan cheese until the sauce is smooth and slightly thickened, about 2 to 3 minutes. Season with remaining salt, black pepper, and red pepper flakes if desired.
05 - Add spiralized zucchini noodles to the skillet. Toss gently in the Alfredo sauce for 2 to 3 minutes until just warmed and slightly softened; avoid overcooking.
06 - Return shrimp to the skillet and toss to coat evenly with the sauce.
07 - Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.
