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- 4 medium zucchinis: Choose firm zucchinis for the best texture. They should be green and shiny. Each zucchini will be cut in half to make boats. - 1 pound shrimp, peeled and deveined: Use fresh or frozen shrimp. If using frozen, thaw them first. The shrimp should be pink and plump after cooking. - 2 cups cauliflower florets: These will add creaminess to the sauce. Fresh or frozen works well. They need to be cooked before blending. - 1 cup heavy cream: This makes the sauce rich and smooth. You can use light cream if you want a lighter dish. - 1 cup grated Parmesan cheese: Use freshly grated cheese for the best flavor. It adds a salty and nutty taste to the sauce. - 2 cloves garlic, minced: Fresh garlic gives a great aroma and depth to the sauce. You can adjust the amount based on your taste. - 1 tablespoon olive oil: This is for cooking the shrimp. It adds flavor and helps prevent sticking. - Salt and pepper to taste: Season the shrimp and sauce according to your preference. Start with a little and add more if needed. - 1 teaspoon Italian seasoning: This mix of herbs adds warmth and a classic Italian flavor to the dish. - Fresh parsley, chopped (for garnish): This adds a pop of color and freshness when you serve the dish. {{ingredient_image_1}} 1. Preheat the oven. Set it to 400°F (200°C). This gets it hot and ready for baking. 2. Prepare the zucchinis. Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center. This will create your boats. Place them in a baking dish and set aside. 3. Blanch the cauliflower. In a pot of boiling water, add the cauliflower florets. Cook them for about 5 minutes. They should be tender but not mushy. Drain the cauliflower and move it to a food processor. 4. Make the Alfredo sauce. In the food processor, add the heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Blend everything until it is smooth and creamy. This will be your rich Alfredo sauce. 1. Heat the olive oil. In a skillet, pour in the olive oil and heat it over medium heat. 2. Cook the shrimp. Add the peeled and deveined shrimp to the skillet. Sprinkle some salt and pepper on top. Cook for about 2-3 minutes on each side. The shrimp should turn pink and opaque. Once done, remove them from the heat. 1. Mix the shrimp and sauce. In a large bowl, combine the cooked shrimp with the Alfredo sauce. Stir well so every shrimp is coated in the sauce. 2. Fill the zucchini boats. Take the shrimp Alfredo mixture and spoon it into each zucchini boat. Fill them generously. 3. Bake the zucchinis. Place the filled zucchini boats in the preheated oven. Bake for 20-25 minutes. They should be tender yet still hold their shape. 4. Garnish. Once done, remove them from the oven. Let them cool slightly. Sprinkle some chopped parsley on top before serving. How to choose the right zucchinis: Pick firm zucchinis that are medium-sized. Look for smooth skin without blemishes. Smaller zucchinis are less watery and hold their shape better when baked. Tips for avoiding soggy boats: Scoop out just enough of the center to create a boat, but leave some flesh. This helps keep the zucchini sturdy. Also, bake them at a high temperature. This cooks them quickly and prevents sogginess. Suggestions for achieving the perfect consistency: For a thick sauce, blend the cauliflower well. If it’s too thick, add a bit more cream. Aim for a creamy texture that holds on to the shrimp well. Recommendations for seasoning adjustments: Taste your sauce before adding the shrimp. You may want to increase the garlic or Italian seasoning. This will enhance the flavors and make your dish pop. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp rather than frozen. If using frozen, make sure to thaw them properly before cooking. Don't Overcook the Zucchini: Bake the zucchini just until tender to maintain their shape and prevent them from becoming mushy. Customize Your Sauce: Feel free to add other herbs or spices to the Alfredo sauce, such as red pepper flakes for a bit of heat or nutmeg for warmth. Garnish for Presentation: A sprinkle of fresh parsley not only adds color but also enhances the dish’s flavor profile. Consider using grated lemon zest for an extra brightness. {{image_2}} You can swap heavy cream for Greek yogurt or coconut milk. Both options cut carbs and add creaminess. If you want a lighter sauce, use low-fat milk mixed with cornstarch for thickness. For cheese, try using mozzarella or goat cheese. You can even mix in some cheddar for a fun twist. Each cheese brings its own flavor. Experiment to find what you like best! To make this dish vegetarian, leave out the shrimp. Instead, add diced mushrooms or chopped spinach. Both options add great texture and taste. You can also use chickpeas for a protein boost. This way, you keep the creamy Alfredo sauce and still enjoy a filling meal. If you like heat, add chili flakes to your Alfredo sauce. Start with a pinch and taste as you go. You can also use spicy shrimp. Just season the shrimp with cayenne before cooking. This gives your dish a nice kick without overwhelming it! To keep your Shrimp Alfredo Zucchini Boats fresh, follow these steps. First, let the boats cool down to room temperature. This helps prevent moisture build-up. Next, place them in an airtight container. If you want to freeze them, wrap each boat tightly in plastic wrap before putting them in a freezer-safe bag. You can store them in the fridge for up to three days. For long-term storage, freeze them for up to three months. When you’re ready to enjoy your leftovers, reheating is key. To keep the zucchini firm, use the oven. Preheat it to 350°F (175°C). Place the zucchini boats on a baking sheet and cover them with foil. Bake for about 15 minutes. This warms them up without making them mushy. If you prefer the microwave, heat them in short bursts. Start with 30 seconds, then check if they’re hot. Adding a splash of cream can help keep the sauce creamy. Can I use frozen shrimp instead of fresh? Yes, you can use frozen shrimp. Just make sure to thaw them first. Thaw shrimp in cold water for about 15-20 minutes. Once thawed, pat them dry before cooking. This helps avoid excess water in your dish. How can I make this dish dairy-free? To make Shrimp Alfredo Zucchini Boats dairy-free, swap heavy cream with coconut cream or cashew cream. Use a dairy-free cheese like nutritional yeast for flavor. This keeps the creaminess without the dairy. What sides pair well with Shrimp Alfredo Zucchini Boats? Great sides for this dish include garlic bread, a fresh salad, or steamed veggies. These sides balance the rich flavors and add a light touch to your meal. They also make for a well-rounded dinner. In this post, we explored how to create flavorful Shrimp Alfredo Zucchini Boats. We covered the key ingredients, from zucchinis to shrimp. The step-by-step instructions helped you prepare, cook, and assemble the dish. You learned tips for the best zucchini boats and sauce. We also shared fun variations to mix things up and valuable storage tips for leftovers. I hope these ideas inspire you to cook and enjoy this tasty dish. Happy cooking!

Shrimp Alfredo Zucchini Boats

Delicious zucchini boats filled with shrimp and creamy Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 pound shrimp, peeled and deveined
  • 2 cups cauliflower florets
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 teaspoon Italian seasoning
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Slice the zucchinis in half lengthwise and scoop out the center with a spoon to create boats. Place them in a baking dish and set aside.
  • In a pot of boiling water, blanch the cauliflower florets for about 5 minutes until tender. Drain and transfer them to a food processor.
  • Add the heavy cream, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper to the food processor with the cauliflower. Blend until smooth and creamy. This will be your Alfredo sauce.
  • In a skillet, heat olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until pink and opaque. Remove from heat.
  • In a large bowl, mix the cooked shrimp with the Alfredo sauce until well combined.
  • Spoon the shrimp Alfredo mixture into each zucchini boat generously.
  • Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender yet still holding their shape.
  • Once done, remove from the oven and let them cool slightly. Garnish with chopped parsley before serving.

Notes

Feel free to add more vegetables to the filling if desired.
Keyword Alfredo, healthy, low-carb, shrimp, zucchini