# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 1½ cups fresh baby spinach
04 - ½ cup sun-dried tomatoes (not in oil), sliced
05 - 3 cloves garlic, minced
→ Dairy
06 - ½ cup heavy cream
07 - ¼ cup grated Parmesan cheese
08 - 2 tbsp unsalted butter
→ Pantry & Seasonings
09 - 1 tbsp olive oil
10 - ½ tsp salt, or to taste
11 - ¼ tsp black pepper
12 - ½ tsp dried Italian herbs
13 - ¼ tsp crushed red pepper flakes, optional
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Extra grated Parmesan for serving
# How-To Steps:
01 - Pat shrimp dry with paper towels and season with salt, pepper, and half the Italian herbs.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Transfer to a plate and set aside.
03 - In the same skillet, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.
04 - Add sun-dried tomatoes and cook for 1 minute to release their flavors.
05 - Stir in heavy cream and Parmesan cheese. Bring to a gentle simmer, stirring constantly until cheese melts and sauce thickens slightly.
06 - Add fresh baby spinach and cook until just wilted, approximately 1 minute.
07 - Return cooked shrimp to the skillet and toss gently to coat evenly with the cream sauce.
08 - Add spiralized zucchini noodles and toss gently until just warmed through, 2–3 minutes. Avoid overcooking to prevent sogginess.
09 - Season with additional salt, pepper, and red pepper flakes if desired. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
