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Sheet Pan Zucchini Noodle Alfredo

Image of prepared Sheet Pan Zucchini Noodle Alfredo recipe
  • prep time: 20 min
  • total time: 47 min
  • serves: 6 people
  • calories: 163 1 serving

Our recipe for Sheet Pan Zucchini Noodle Alfredo with shrimp and broccoli lightens up a family favorite and could not be easier to make thanks to the sheet pan. Our 2-step cooking method ensures that the shrimp and veggies are cooked to perfection.  Veggies go in first so they get nice and tender, then we add the shrimp and the creamy Alfredo sauce.  You can make the zucchini noodles yourself or purchase them in the produce section of your supermarket.  We were impressed with how well the zucchini noodles cooked on the sheet pan, perfectly al dente.  They are a great alternative to pasta.  This Better for You recipe for Sheet Pan Zucchini Noodle Alfredo not only tastes great, each portion provides more than a full serving of veggies.

Ingredients

cost per recipe: $24.00

  • 1 pound uncooked shrimp (21-25 count per pound), peeled, deveined and tails removed
  • 4 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 large sweet onion, cut into small wedges (about 2 cups)
  • 2 cups broccoli florets (about 5 ounces)
  • 6 cups packed zucchini noodles (about 1 1/4 pounds)
  • 3/4 cup Prego® Homestyle Alfredo Sauce or Light Homestyle Alfredo Sauce

Instructions

  • Step 1

    Heat the oven to 450°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating).  While the oven is heating, spray a rimmed baking sheet with vegetable cooking spray.  Place the shrimp into a medium bowl.  Season the shrimp as desired.  Add 2 teaspoons olive oil and the garlic and toss to coat.  Cover and refrigerate.

  • Step 2

    Place the onion and broccoli on one side of the baking sheet.  Season as desired.  Add 1 teaspoon olive oil and toss to coat.  Leave a small space in the middle and add the zucchini noodles to the other side of the baking sheet.  Season as desired.  Add the remaining 1 teaspoon olive oil and toss to coat.

  • Step 3

    Bake for 20 minutes or until the vegetables are tender-crisp.  Place the shrimp in the center space on the baking sheet.  Pour the sauce over the shrimp.

  • Step 4

    Bake for 7 minutes or until the shrimp are cooked through.  Toss the vegetables and shrimp mixture together.  Season to taste and serve hot.

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Made With

Calories 163
Total Fat 6 g
Sat. Fat 1.9 g
Trans Fat 0 g
Cholesterol 119 mg
Sodium 274 mg
Total Carb 11 g
Dietary Fiber 1 g
Sugar 5 g
Added Sugars 0 g
Protein 16 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 4 %DV
Potassium 6 %DV
Calories 151
Total Fat 4 g
Sat. Fat 1.4 g
Trans Fat 0 g
Cholesterol 117 mg
Sodium 249 mg
Total Carb 11 g
Dietary Fiber 1 g
Sugar 0 g
Added Sugars 0 g
Protein 16 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 6 %DV
Potassium 0 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.