Creamy, garlicky Alfredo melds with spicy Cajun shrimp over tender zucchini noodles for a rich, low‑carb tray bake finished with bright lemon and parsley.
Weeknight Cajun Shrimp & Zoodle Tray
A rich, low‑carb tray bake where garlicky Alfredo meets spicy seared shrimp and tender zucchini noodles for an easy, flavor-forward dinner.
If you want the comfort of a creamy Alfredo without the carb overload, this tray bake answers the call. Spiralized zucchini stands in for pasta and soaks up a silky sauce made from heavy cream, cream cheese, and grated Parmesan, while a quick toss of Cajun‑spiced shrimp brings the heat. Everything comes together on a single rimmed sheet—minimal cleanup, maximum payoff. Perfect for when you want something indulgent but actually sensible on a weeknight.
The technique is simple and deliberate: pat the shrimp dry, season, and sear briefly in butter so you get that caramelized edge, then let them finish in the oven. Building the sauce in the skillet keeps it glossy and smooth—garlic sautéd in butter, then cream, cream cheese, and Parmesan whisked until velvety—before you nestle the zoodles and shrimp into the pan to roast at high heat. That final blast concentrates flavors and prevents watery zoodles from turning mushy.
Taste and texture are where this dish shines: the creamy, garlicky sauce is a lush counterpoint to bright, lemony parsley and the smoky, peppery notes from Cajun seasoning. The shrimp stay snappy from the quick sear, the zoodles remain tender but not soggy, and a squeeze of lemon at the end cuts through the richness so each bite feels fresh.
Practical notes: total hands‑on time is about 20 minutes with 20 minutes in the oven, and the sauce can be made ahead and reheated gently if you want to shorten dinnertime even more. It serves four as a satisfying main for a keto dinner and scales easily—double everything if you’re feeding a crowd or want leftovers for lunch.
Ingredients
How to Make Cajun Shrimp Alfredo Zoodles Tray
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment; set a large skillet near your work area.
- Pat the shrimp dry and toss in a bowl with 1 tbsp olive oil and all the Cajun seasoning until evenly coated; let sit while you prepare other components.
- Heat the skillet over medium-high heat, add 1 tbsp butter, then sear the shrimp 1–2 minutes per side until just pink and opaque; transfer to a plate and keep warm (they will finish in the oven).
- Reduce the heat to medium, add remaining 3 tbsp butter to the skillet and melt, then add minced garlic and sauté 30 seconds until fragrant.
- Whisk in the heavy cream and cream cheese, bring to a gentle simmer, then stir in 3/4 cup of the grated Parmesan until the sauce is smooth and slightly thickened, 3–5 minutes; season with lemon juice, 1/2 tsp black pepper and 1/2 tsp salt, taste and adjust.
- Spiralize the zucchini into zoodles, place them in a colander, sprinkle with a pinch of salt and press or pat with paper towels to remove excess moisture so the tray doesn’t get soggy.
- On the prepared sheet, spread half the zoodles in an even layer, spoon half the Alfredo sauce over them, arrange the seared shrimp in a single layer, top with the remaining zoodles and sauce, then sprinkle the remaining Parmesan evenly over the top.
- Bake the tray 8–10 minutes until the sauce is bubbling and the shrimp are cooked through but not overcooked; remove from oven, sprinkle chopped parsley and an extra squeeze of lemon, then serve hot straight from the tray.
Recipe Card
Cajun Shrimp Alfredo Zoodles Tray
Creamy, garlicky Alfredo melds with spicy Cajun shrimp over tender zucchini noodles for a rich, low‑carb tray bake finished with bright lemon and parsley.
- Prep
- 20 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment; set a large skillet near your work area.
- Pat the shrimp dry and toss in a bowl with 1 tbsp olive oil and all the Cajun seasoning until evenly coated; let sit while you prepare other components.
- Heat the skillet over medium-high heat, add 1 tbsp butter, then sear the shrimp 1–2 minutes per side until just pink and opaque; transfer to a plate and keep warm (they will finish in the oven).
- Reduce the heat to medium, add remaining 3 tbsp butter to the skillet and melt, then add minced garlic and sauté 30 seconds until fragrant.
- Whisk in the heavy cream and cream cheese, bring to a gentle simmer, then stir in 3/4 cup of the grated Parmesan until the sauce is smooth and slightly thickened, 3–5 minutes; season with lemon juice, 1/2 tsp black pepper and 1/2 tsp salt, taste and adjust.
- Spiralize the zucchini into zoodles, place them in a colander, sprinkle with a pinch of salt and press or pat with paper towels to remove excess moisture so the tray doesn’t get soggy.
- On the prepared sheet, spread half the zoodles in an even layer, spoon half the Alfredo sauce over them, arrange the seared shrimp in a single layer, top with the remaining zoodles and sauce, then sprinkle the remaining Parmesan evenly over the top.
- Bake the tray 8–10 minutes until the sauce is bubbling and the shrimp are cooked through but not overcooked; remove from oven, sprinkle chopped parsley and an extra squeeze of lemon, then serve hot straight from the tray.
Nutrition
- Carbohydrates
- 12
- Saturated Fat
- 31
- Sodium
- 1560
- Fiber
- 2
- Unsaturated Fat
- 25
- Protein
- 56
- Fat
- 56
- Cholesterol
- 480
- Trans Fat
- 0.2
- Calories
- 755
- Sugar
- 8