This is an adaptation of my Zoodles with Roasted Cherry Tomato Sauce. I love adding shrimp to dishes because it is a low fat food, cooks in minutes, packs in major flavor, and adds the protein needed for a balanced meal. I create my zoodles using a Paderno® Spiral Vegetable Slicer, and I’m sold on using this tool. Put the zucchini in the machine, turn the crank, and out comes spaghetti like noodles. You could also slice the zucchini with a mandolin slicer or vegetable peeler, but the zoodles will be more like linguine noodles.

Zoodles with Shrimp and Roasted Cherry Tomatoes
Print Recipe
The zucchini noodles take the place of pasta, The shrimp is sautéed in the olive oil and butter mixture, seasoned with garlic, and lemon. Finish with the tomatoes and zoodles, and boom - you've got a great meal. Garnish the dish with fresh basil and freshly shredded parmigiano-reggiano.
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Zoodles with Shrimp and Roasted Cherry Tomatoes
Print Recipe
The zucchini noodles take the place of pasta, The shrimp is sautéed in the olive oil and butter mixture, seasoned with garlic, and lemon. Finish with the tomatoes and zoodles, and boom - you've got a great meal. Garnish the dish with fresh basil and freshly shredded parmigiano-reggiano.
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400º. Place the tomatoes on a foil lined cookie sheet and drizzle with ½ tbsp olive oil (you can eyeball the olive oil, it doesn't have to be exact). Sprinkle with the oregano. Roast for about 20 minutes, until they are slightly charred and have burst. Remove from oven, set aside.
  2. While the tomatoes are roasting, using the Paderno® Spiral Vegetable Slicer, create zoodles. I don't peel my zucchini, to maximize the nutritional value, but that's a personal choice. Or as noted above, use a vegetable peeler or mandolin slicer.
  3. After the tomatoes are done, in a 12 inch skillet add the remaining olive oil, butter,and lemon juice. When the butter is melted, add the shrimp. Sauté until the shrimp is just pink - 3-5 minutes. Add the tomatoes and any drippings from the cookie sheet. Fold in the zoodles, and toss gently until the zoodles are warm - about 2 minutes.
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