Low Country Shrimp, Spinach & Zucchini Frittata Recipe

Preheat and prep

Preheat the oven to 375°F (190°C). Lightly butter a 9-inch ovenproof skillet or an 8x8-inch baking dish if not using a skillet.

Beat eggs

In a large bowl whisk together 8 eggs, 1 cup whole milk, 1/2 cup grated Parmesan, 1 tsp salt, and 1/2 tsp black pepper until well combined and slightly frothy. Set aside.

Cook aromatics

Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a 10-inch ovenproof skillet over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sauté zucchini

Add the sliced zucchini to the skillet and cook until just tender and starting to brown, 4–6 minutes. Stir occasionally so zucchini cooks evenly.

Wilt spinach

Add the chopped spinach in handfuls, stirring to wilt each addition. Cook until all spinach is wilted and most of the moisture has evaporated, about 2–3 minutes. Season lightly with a pinch of salt and 1/4 tsp black pepper.

Cook shrimp

Push the vegetables to the edges of the skillet to make a space in the center. If the skillet looks dry, add 1 tsp olive oil. Add the peeled shrimp, sprinkle 1 tsp Old Bay seasoning over them, and cook 1–2 minutes per side until just opaque and cooked through (shrimp will be firm and pink). Remove skillet from heat and drizzle shrimp with 1 tbsp lemon juice and sprinkle with 2 tbsp chopped parsley; stir gently to combine with vegetables.

Assemble and bake

Pour the egg mixture evenly over the shrimp and vegetables in the skillet, gently shaking the pan so eggs distribute. Sprinkle a tablespoon of additional Parmesan if desired. Transfer the skillet to the preheated oven and bake until the center is set and the top is lightly golden, 15–20 minutes (an inserted knife should come out mostly clean).

Finish

Remove from the oven and let rest 5 minutes. Run a spatula around the edge and slice into wedges. Garnish with extra parsley and serve with lemon wedges.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the 2 cups elbow macaroni. Cook until very al dente (slightly firmer than package directions) — about 1 minute less than recommended, roughly 7–8 minutes. Reserve 1/4 cup pasta cooking water, then drain the pasta and set aside.

Make roux

While pasta cooks, melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture turns a pale golden color.

Make cheese sauce

Slowly whisk in 1.5 cups whole milk, continuing to whisk until smooth. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3–4 minutes. Whisk in 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Remove from heat and stir in 1.5 cups shredded sharp cheddar and 1/2 cup shredded gruyère until melted and smooth. If sauce is too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tbsp at a time, to reach a creamy consistency.

Combine

Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning with a little more salt or pepper if needed.

Optional breadcrumb topping

If using, heat 1 tsp olive oil in a small skillet over medium heat. Add 1/2 cup panko breadcrumbs and toast, stirring, until golden, 2–3 minutes. Sprinkle toasted breadcrumbs over the mac & cheese before serving.

Plate a wedge of the Low Country Shrimp, Spinach & Zucchini Frittata alongside a generous scoop of macaroni & cheese. Garnish with lemon wedges and extra parsley. Serve immediately so the frittata is warm and the mac & cheese is creamy.