Contents

  1. Introduction
  2. Why You’ll Love This Recipe
  3. Tips for Success
  4. Serving Suggestions
  5. Storage Instructions
  6. VIDEO (title)
  7. Frequently Asked Questions (FAQs)
  8. Ingredients
  9. Step-by-Step Instructions
  10. Nutritional Information

Introduction

This Keto Shrimp Scampi Zoodle Bake combines all the buttery, garlicky goodness of shrimp scampi with the comfort of a baked pasta dish—minus the carbs! Zucchini noodles (zoodles) replace traditional pasta, offering a light yet satisfying base that soaks up the rich flavors of garlic, lemon, and Parmesan. Perfect for weeknight dinners or impressing guests with a healthier take on a classic.

Why You’ll Love This Recipe

  • Rich and Comforting: A cheesy, garlicky bake that feels indulgent yet is low-carb.
  • Low-Carb Pasta Alternative: Zucchini noodles bring all the texture without the carbs.
  • Quick and Simple: Easy to prepare and ready in under 30 minutes.
  • Customizable: Paleo-friendly options included for dietary flexibility.

Tips for Success

  • Pat zucchini noodles dry before assembling the bake to prevent excess moisture.
  • Use large, raw shrimp for the best flavor and texture.
  • For paleo, swap Parmesan cheese for nutritional yeast and heavy cream for coconut cream.

Serving Suggestions

Pair this zoodle bake with a crisp Caesar salad (using keto croutons) or roasted asparagus for a complete low-carb meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) to maintain the crispy topping.

VIDEO

This video demonstrates how to layer zoodles, shrimp, and sauce for a perfect baked dish.

Frequently Asked Questions (FAQs)

  1. What’s the best low-carb substitute for pasta?
    Zucchini noodles, spaghetti squash, or shirataki noodles are excellent options.
  2. Can I make this dairy-free?
    Yes! Use coconut cream instead of heavy cream and replace Parmesan with nutritional yeast.
  3. What shrimp size works best?
    Large or jumbo shrimp (16-20 count) work perfectly for this dish.
  4. How can I prevent soggy zucchini noodles?
    Salt the noodles and let them sit for 10 minutes, then pat dry to remove excess moisture.

Ingredients

  • For the Shrimp Scampi Base:
    • 1 lb (450g) large shrimp, peeled and deveined
    • 3 tbsp (45g) unsalted butter (or ghee for paleo)
    • 3 cloves garlic, minced
    • 1/4 cup (60ml) dry white wine (or chicken broth for paleo)
    • 2 tbsp (30ml) fresh lemon juice
    • 1/4 tsp red pepper flakes (optional)
    • Salt and pepper to taste
  • For the Zoodle Bake:
    • 3 medium zucchinis, spiralized
    • 1/4 cup (60ml) heavy cream (or coconut cream for paleo)
    • 1/4 cup (25g) grated Parmesan cheese (or nutritional yeast for paleo)
    • 1/2 cup (50g) shredded mozzarella cheese (optional, omit for paleo)
    • 2 tbsp (10g) almond flour or crushed pork rinds for topping

Step-by-Step Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Prepare the zoodles:
    • Spiralize the zucchinis and pat dry with paper towels. Optionally, sprinkle with salt and let sit for 10 minutes to draw out excess moisture, then pat dry again.
  3. Cook the shrimp:
    • Heat butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
    • Add the shrimp, white wine (or chicken broth), lemon juice, red pepper flakes, salt, and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. Assemble the bake:
    • In the same skillet, stir in heavy cream (or coconut cream) and Parmesan cheese (or nutritional yeast). Simmer for 2-3 minutes until slightly thickened.
    • Toss the zoodles in the sauce to coat evenly, then transfer to the prepared baking dish. Top with cooked shrimp, mozzarella cheese (if using), and almond flour or crushed pork rinds for a crispy topping.
  5. Bake the dish:
    • Bake for 12-15 minutes, or until the top is golden and bubbly.
  6. Serve:
    • Let cool slightly, then garnish with chopped parsley or more Parmesan before serving.

Nutritional Information (Per Serving – Serves 4)

  • Calories: 340
  • Fat: 25g
  • Protein: 24g
  • Net Carbs: 4g
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