CREAMY SHRIMP SCAMPI ZUCCHINI BOATS!!! (Keto Friendly)

Ingredients

• 1 pound Shrimp (peeled, diced into bite‑size pieces)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.25 cup Heavy Cream (cold)
• 0.5 pint Grape Tomatoes (halved)
• 2 tablespoon White Wine (dry, such as Sauvignon Blanc)
• 0.5 unit Lemon (juiced)
• 1 cup Mozzarella Cheese (shredded)
• 3 tablespoon Salted Butter (divided, melted)
• 0.25 unit Small Onion (diced)
• 3 clove Garlic (minced)
• 1 teaspoon Dried Thyme (ground)
• 0.5 teaspoon Italian Seasoning (optional)
• 1 pinch Red Pepper Flakes (adjust to heat preference)
• 3 unit Zucchini (medium, halved lengthwise and scooped into boats)
• 1 tablespoon Olive Oil (for drizzling on zucchini boats)
• to taste Salt (for seasoning)
• to taste Black Pepper (freshly ground)
• 1 handful Fresh Basil (chopped, optional)

Instructions

1. Prepare Zucchini Boats

   Trim the ends of each zucchini, cut them in half lengthwise, and gently scoop out the flesh leaving a ¼‑inch border; set the scooped flesh aside. Drizzle the inside of each boat with olive oil and season with salt, pepper and a pinch of dried thyme.

   Time: PT10M

2. Pre‑heat Oven and Bake Boats

   Preheat the oven to 350°F (175°C). Place the seasoned zucchini boats on a baking sheet and bake for 20 minutes, until just tender.

   Time: PT20M

   Temperature: 350°F

3. Melt Butter for Shrimp

   While the zucchini bake, melt 1½ Tbsp of salted butter in a saute pan over medium‑high heat.

   Time: PT2M

4. Sauté Shrimp

   Add the diced shrimp to the pan and sauté for about 2 minutes, just until the shrimp turn pink but are not fully cooked.

   Time: PT2M

5. Add Remaining Butter, Onion & Garlic

   Stir in the remaining 1½ Tbsp butter, then add the diced onion and minced garlic. Season with a pinch of salt and pepper and sauté for 1 minute.

   Time: PT1M

6. Cook Zucchini Flesh

   Add the chopped zucchini flesh that was scooped out earlier. Cook, stirring, for about 2 minutes until softened.

   Time: PT2M

7. Add Tomatoes and Wine

   Stir in the halved grape tomatoes, white wine, lemon juice, a pinch of red pepper flakes, Italian seasoning and thyme. Cook for another 2 minutes, allowing the wine to reduce slightly.

   Time: PT2M

8. Finish Sauce with Cream and Cheese

   Reduce heat to medium, then pour in the heavy cream, sprinkle the grated Parmesan and shredded mozzarella. Stir continuously for about 3 minutes until the sauce thickens and the cheese melts.

   Time: PT3M

9. Add Fresh Basil

   Remove the pan from heat and fold in the chopped fresh basil. Taste and adjust seasoning if needed.

   Time: PT1M

10. Stuff Zucchini Boats

    Take the baked zucchini halves out of the oven. Spoon the creamy shrimp scampi mixture into each boat, filling them generously. Top with a little extra shredded mozzarella if desired.

    Time: PT5M

11. Final Bake

    Return the stuffed boats to the oven and bake for 12 minutes, or until the cheese on top is melted and bubbly.

    Time: PT12M

    Temperature: 350°F

12. Rest and Serve

    Remove from oven and let the boats rest for 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

8g

Fat

22g

Fiber

2g