Shrimp scampi originated in coastal Italy as a simple garlic‑butter sauce for seafood. The modern zucchini‑boat version blends that classic flavor with low‑carb, keto‑friendly trends popular in American home cooking, turning a traditional pasta dish into a vegetable‑centric entrée.

Traditional scampi is often served over pasta and may include parsley and a splash of lemon. This recipe swaps the pasta for baked zucchini boats, adds heavy cream and mozzarella for richness, and incorporates Italian seasoning and red pepper flakes for extra depth while keeping it low‑carb.

In Italy, zucchini is commonly stuffed with ricotta, herbs, and sometimes meat in dishes like "Zucchine Ripiene" from the south. The keto shrimp scampi version is a modern twist that uses seafood and a creamy cheese sauce instead of the classic meat‑ricotta filling.

While not tied to a specific holiday, stuffed vegetable dishes are popular at family gatherings, potlucks, and summer barbecues where fresh produce is abundant. The keto version appeals to health‑conscious celebrations and low‑carb diet gatherings.

Keto cuisine emphasizes high fat, moderate protein, and very low carbs. By replacing carb‑heavy pasta with zucchini and adding butter, cream, and cheese, this recipe delivers the rich mouthfeel keto followers seek while keeping net carbs under 5 g per serving.

Traditional scampi uses olive oil, garlic, white wine, lemon, and parsley. This recipe adds heavy cream, Parmesan, mozzarella, and thyme for extra richness and uses zucchini as a vessel, which are modern adaptations rather than classic ingredients.

Serve alongside a simple arugula salad with lemon vinaigrette, roasted bell peppers, or a light cauliflower rice pilaf to keep the meal low‑carb while complementing the buttery seafood flavor.

The dish combines the classic garlicky shrimp scampi flavor with a vegetable “boat” that provides texture and volume without carbs, while the creamy cheese sauce adds satiety and richness uncommon in many keto recipes.

Common errors include over‑cooking the shrimp, under‑baking the zucchini so they become soggy, and adding the cream too early which can cause curdling. Follow the timing steps and keep the heat moderate when adding dairy.

Butter provides a richer mouthfeel and helps emulsify the cream, creating a velvety sauce that coats the shrimp and zucchini. Olive oil alone would yield a thinner, less decadent result, which is not ideal for a keto‑friendly, cheese‑laden dish.

Yes. Prepare and bake the zucchini boats, then refrigerate them in an airtight container. Keep the shrimp‑cream sauce separate until ready to stuff and bake. Reheat the assembled boats at 350°F for 8‑10 minutes before serving.

The Recipe Therapist focuses on healthy, therapeutic cooking, offering low‑carb, keto, and wellness‑oriented recipes that are easy to follow and designed to support mental and physical well‑being through food.

The Recipe Therapist emphasizes balanced nutrition, flavor depth, and mental health benefits, often incorporating fresh herbs and garden produce, whereas many keto channels focus primarily on macro counts and convenience.