Check your email to confirm your subscription. Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. When the shrimp are just cooked through, add the zucchini noodles, chopped parsley and season with sea salt and freshly ground black pepper. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center. Have a recipe of your own to share?Submit your recipe here. Cook until the zucchini begins to wilt but still has a little bite, about 4 minutes. Add the remaining zucchini and squash mixture and top with remaining cheeses. Easy recipes and cooking hacks right to your inbox. For the shrimp, add the olive oil to another large skillet over medium-high heat. Sprinkle with the dried oregano, remove from the heat, and keep warm. Sprinkle 1/2 cup Cheddar cheese, 1/2 cup mozzarella cheese, and 1/2 cup habanero pepper cheese on top. Pour in the chicken broth and lemon juice, and let the liquid come to a simmer. Remove the shrimp from the skillet and set aside. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes. From easy classics to festive new favorites, you’ll find them all here. Heat a large skillet over medium-high heat. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked. Add shrimp and skillet drippings. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes. HOW TO MAKE CREAMY SHRIMP AND ZUCCHINI SKILLET. Cook for about 4-5 minutes, or until cooked through. When the oil is hot, add half of the shrimp and season with half of the salt. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center. Add the olive oil, 1 tablespoon of butter, the shrimp and Cajun seasoning. 1. Heat the oil over medium-high heat in a large, nonstick skillet. Sprinkle with chopped fresh parsley leaves and serve. Estimated values based on one serving size. Heat the oil over medium-high heat in a large, nonstick skillet. Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Scoop half of zucchini-squash mixture into a 9x13-inch baking dish using a slotted spoon.