Shrimp and Spinach Zoodle Casserole

Shrimp and Spinach Zoodle Casserole

Looking for a comforting dish that aligns with your health goals? This Shrimp and Spinach Zoodle Casserole is not only delicious but also keto-friendly and packed with nutrients. Zucchini noodles, also known as zoodles, are a fantastic low-carb alternative to traditional pasta, and when paired with succulent shrimp and creamy spinach, they make for an irresistible casserole that’s perfect for a cozy night in or a nutritious family dinner.

Ingredients:

• 4 medium zucchinis, spiralized into zoodles
• 1 lb shrimp, peeled and deveined
• 2 cups spinach, fresh
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
3. Add the shrimp to the pan and season with salt, pepper, and red pepper flakes if using. Cook until shrimp are pink and opaque, then remove from the pan and set aside.
4. In the same pan, add the spinach and cook until it’s wilted. Then, stir in the heavy cream and bring to a simmer.
5. Mix in the Parmesan cheese until melted and the sauce is creamy. Adjust the seasoning as needed.
6. Combine the zoodles in the pan with the spinach and cream mixture, and then gently fold in the cooked shrimp, making sure everything is well-coated.
7. Transfer the mixture into a baking dish and sprinkle the top with shredded mozzarella cheese.
8. Bake in the preheated oven for about 20 minutes, or until the casserole is bubbly and the cheese is golden brown.
9. Let it cool slightly before serving. Enjoy your keto-friendly Shrimp and Spinach Zoodle Casserole!

Note: You can prepare the zucchini noodles ahead of time to save on cooking time. Just make sure to drain any excess liquid from the zoodles, as they tend to release moisture.