When you are craving pasta but want a lighter version, these Baked Parmesan Shrimp Bowls are your solution. The shrimp are baked, not fried, and the “zoodles” (zucchini noodles) are subbed in for half of the pasta noodles.
Shrimp, in some form, has become a weekly menu item in our home. It’s such a quick protein to make, and I love how you can SEE when it’s done by just looking at it. As soon as the shrimp turn pink from gray, it’s done. So easy.
Another big plus is that shrimp are super low in calories. One medium shrimp has only 7 calories! I think that’s less than a piece of gum. 🙂 So as long as you don’t smother it in butter, you are eating smart.
To make the shrimp for this meal, I used a quick marinade of olive oil and spices and simply baked them in the oven, along with the tomatoes.
Over the last several years, I’ve gone through periods of eating pasta to eating none at all. Pasta gets a bad rap when it comes to dieting and losing weight. Now I use my balance rule – everything in moderation. If you sub out some of the pasta for zucchini noodles, you have a great balance. And the zucchini gives this dish a nice moisture to make up for the lack of a sauce.
If you don’t have a spiralizer (this one is great!), just simply slice the zucchini very thin. But be careful. I just practically sliced off the end of my finger with a knife while trying to slice onions super thin. And I’m currently feeling the three stitches I got at Rapid Med while typing. UGH! I’d share a picture with you, but you’d lose your appetite for these Baked Parmesan Shrimp Bowls!
The only thing missing from this table setting is a big hunk of bread. I know I know. CARBS!! But, remember the balance rule? Maybe a SMALL hunk of bread would be better. Since baking bread is one of my FAV things to cook, I’m going to make it easy for you to find a few great bread recipes. 🙂 How about?
- Chewy French Bread – Norma Jean’s recipe
- Cracked Wheat Bread – Norma Jean’s recipe
- Whole Wheat Honey Bread – Norma Jean’s recipe
- Seeded Oatmeal Wheat Bread – SueBee Homemaker’s recipe!! 🙂
I know this post is about Shrimp Bowls, but I really can’t help talking about bread. Norma Jean taught me everything I know about baking bread and she never said no to having just one slice. With some butter, of course.
Please let me know in the comment section below if you make these Baked Parmesan Shrimp Bowls, or any of my recipes! I love to hear from my readers. You can also tag me on social media! I’m on Facebook, Twitter, Instagram, Pinterest, Bloglovin’, and Yummly. 🙂 Thanks for reading along!
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A quick fix meal with simple baked shrimp and tomatoes, along with a zucchini and angel hair pasta mix!
- 2 pounds shrimp peeled and deveined
- 1 cup cherry tomatoes sliced in half
- 2 Tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1/3 cup grated parmesan
- 8 oz. angel hair pasta
- 4 whole zucchini spiralized or sliced thin
- extra parmesan cheese for serving
- fresh basil for serving
Preheat oven to 425 degrees. Peel and devein shrimp. Pat dry and place in medium bowl. Mix together the olive oil, basil, Italian seasoning, garlic powder, and salt and pepper. Pour over shrimp.
Spread shrimp on large baking sheet. Sprinkle tomatoes over top and mix it around, careful to coat them with the olive oil and spices.
Sprinkle the parmesan cheese over the top. Bake for 5 - 7 minutes, depending on the size of your shrimp. When the shrimp turn pink (from gray), remove from oven and squeeze a fresh lemon overtop.
Meanwhile, cook angel hair pasta according to package directions, adding salt when it starts to boil. When angel hair is el dente, remove from heat and strain.
Using a spiralizer, make noodles (or zoodles) out of zucchini. If you don't have a spiralizer, just slice into thin strips.
After angel hair pasta is done, place pan back on stove top and add olive oil, and then zucchini noodles (zoodles). Cook for a few minutes until soft.
To assemble bowls, add pasta and zucchini noodles. Top with shrimp and tomatoes, an extra sprinkle of parmesan, and a little bit of fresh basil.