This easy and quick one pan Baked Shrimp Scampi with Zucchini Noodles is perfect for busy weeknights or dinner parties, when you want something healthy, flavorful, impressive, and don’t want to spend a ton of time in the kitchen!
Baked Shrimp Scampi with Zucchini Noodles
If you love shrimp scampi, you’re going to love this casserole style scampi even more! Everything comes together in one casserole dish and everything cooks together at the same time for easy prep, easy cooking, and easy cleanup! This Baked Shrimp Scampi with Zoodles is ideal for feeding a family, cooking yourself something on a busy weeknight, or entertaining guests and not having to spend a lot of time in the kitchen!
Shrimp scampi is a Mediterranean pasta dish that consists lots of zesty lemon, pasta, sometimes breadcrumbs, parsley, and of course, shrimp. I’ve combined all of these classic flavors into this baked casserole version and it’s easy to serve (just make sure you trim up your zucchini noodles first, so that when you go to serve a portion, you’re not jump roping your ‘pasta’!)
You don’t need to worry about watery, soggy zoodles here, because you want some moisture in this casserole dish, to mix with the parsley, breadcrumbs, and lemon for a pasta-like sauce! For a little variation, try adding some cooked bacon to this casserole dish for salty flavor!
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Nutritional Information & Recipe
Baked Shrimp Scampi with Zucchini Noodles
Ingredients
- 3 medium zucchinis Blade D, noodles trimmed
- 1.5 pounds shrimp peeled and deveined
- 2 tablespoons chopped parsley divided
- 1 lemon zested and juiced
- 2 tablespoons white wine or vegetable broth
- 1 shallot minced
- 2 garlic cloves minced
- ¼ teaspoon crushed red pepper flakes
- salt and pepper
- ½ cup whole wheat breadcrumbs
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees. In a large baking dish, lay out the zucchini noodles. Top with shrimp and then top with half of the parsley, lemon juice with zest, white wine (or broth), shallot, garlic, and red pepper flakes. Season generously with salt and pepper. Lightly toss together.
- In a medium bowl, mix together the breadcrumbs with olive oil and the remaining parsley. Season with salt and pepper. Sprinkle the breadcrumb mixture over the shrimp.
- Bake the shrimp and zucchini noodles until shrimp is cooked through, 12 to 15 minutes.
- Squeeze more lemon on top and serve.
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