Garlicky Shrimp Zucchini Boats
 
 
When you're craving pasta, these zucchini boats are a great option. The easy shrimp filling tastes almost like a creamy shrimp scampi. It's so good, it haunts our dreams.
Author:
Recipe type: Appetizer
Ingredients
  • 4 large zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. thyme leaves
  • 2 tbsp. butter
  • ¾ lb. large shrimp, peeled and deveined
  • 2 tomatoes, chopped
  • 3 cloves garlic, minced
  • ¼ c. heavy cream
  • ¼ c. grated Parmesan
  • Juice of ½ lemon
  • 1 c. shredded mozzarella
  • Freshly chopped parsley, for garnish
Instructions
  1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
  2. In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
  3. Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/01/10/garlicky-shrimp-zucchini-boats/