Shrimp and Vegetable Cream Skillet

Instructions

1. 1

   Pat the shrimp dry and season with half the salt, paprika, and black pepper.

2. 2

   Melt the butter in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes.

3. 3

   Add the garlic, zucchini, yellow squash, and broccoli. Cook for 5–6 minutes, stirring occasionally, until the vegetables are crisp-tender.

4. 4

   Push the vegetables to one side. Add the shrimp and cook for 2 minutes per side, until nearly opaque.

5. 5

   Reduce the heat to medium-low. Add the cream, cream cheese, remaining seasonings, and red pepper flakes. Stir until smooth and gently bubbling.

6. 6

   Stir in the shredded cheese and lemon juice. Combine everything and cook until the shrimp reaches at least 63°C/145°F at the center, measured with a food thermometer.

7. 7

   Serve hot, spooning the creamy sauce over the vegetables and shrimp.