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ROASTED TOMATOES AND SHRIMP WITH ZUCCHINI NOODLES

ROASTED TOMATOES AND SHRIMP WITH ZUCCHINI NOODLES


A healthy and flavorful dinner on the table in 30 minutes! Roasted Tomatoes and Shrimp with Zucchini Noodles is an easy and flavorful dinner made with simple ingredients. It’s gluten-free, Paleo and Whole30 compliant too!


I think we may have had our last weekend with temperatures in the 80’s. Yesterday it was 90 degrees and today it’s only supposed to be in the 70’s. It’s time for me to accept that summer is nearly over and fall is less than two weeks away. Nights are getting cooler making my early morning runs a little chillier too. At least I haven’t had to start wearing gloves yet. The trees are starting to change color and in a couple weeks we’ll head up to the mountains to see all the aspen in their fall glory. I really do love fall and next to summer it’s my favorite time of year…it’s just hard to let go of summer.



ROASTED TOMATOES AND SHRIMP WITH ZUCCHINI NOODLES

yield: 2 SERVINGS
 
prep time: 10 MINUTES
 
cook time: 20 MINUTES
 
total time: 30 MINUTES

INGREDIENTS

ROASTED TOMATOES

  • 1 pint cherry tomatoes, cut any larger ones in half
  • 2 teaspoons olive oil
  • Kosher salt and black pepper to taste

ROASTED SHRIMP

  • 1/2 pound extra large shrimp (21-25 count), peeled and deveined
  • 1 clove of garlic, minced
  • 2 teaspoons extra virgin olive oil
  • Kosher salt and black pepper to taste
  • 1/2 of a lemon
  • Fresh flat leaf parsley, chopped

ZUCCHINI NOODLES

  • 2 zucchini, spiralized
  • 1 teaspoon extra virgin olive oil
  • Kosher salt and black pepper to taste

INSTRUCTIONS

ROASTED TOMATOES AND SHRIMP

  1. Preheat oven to 450 degrees.
  2. Place the tomatoes on a rimmed baking sheet and drizzle with 1 1/2 tablespoons of olive oil.
  3. Sprinkle with salt and pepper then toss them together until coated.
  4. Roast in the oven for 10-12 minutes or until they start to wrinkle and release their juices.
  5. In a bowl toss together the shrimp, garlic, olive oil, salt and pepper.
  6. Remove the tomatoes from the oven and pour the shrimp mixture onto the baking sheet.
  7. Place the tomatoes and shrimp back in the oven and roast for approximately 5 more minutes or until the shrimp are pink and nearly cooked through. (Remember they will continue to cook when removed from the oven)
  8. Remove from the oven and pour over the top of the zucchini noodles.
  9. Squeeze the juice of half a lemon over the top and sprinkle with parsley.
  10. Serve immediately.

ZUCCHINI NOODLES

  1. Heat a large non-stick skillet over medium high heat.
  2. Once the skillet is hot add in the olive oil and swirl to coat the bottom of the pan.
  3. Add in the zucchini noodles and season with salt and pepper.
  4. Sauté the zucchini noodles for 1-2 minutes.

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