Name: Roasted Tomatoes and Shrimp with Zucchini Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 pint cherry tomatoes, cut any larger ones in half; 2 teaspoons olive oil; Kosher salt and black pepper to taste; 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; 2 zucchini, spiralized; 1 teaspoon extra virgin olive oil; Kosher salt and black pepper to taste

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.

With cooler temperatures coming that means I can actually stand to turn the oven on again. Don’t get me wrong, I’ll probably still be out at the grill until that first snowflake falls, but it’s nice to have options again. One meal I’ll be making over and over again this fall is Roasted Tomatoes and Shrimp with Zucchini Noodles.

The tomatoes in my garden haven’t done as well this summer as they have in the past. They taste great when I can pick them, but they haven’t been ripening very fast. That means I’ve been having to buy most of them which is such a bummer. Luckily the ones I have bought have been good, but even if they weren’t, roasting them greatly improves the flavor.

Making these Roasted Tomatoes and Shrimp with Zucchini Noodles was one of the easiest dinners I currently have in my arsenal. Along with being easy it’s also super healthy, gluten-free, Paleo and even Whole30 compliant for all of you doing that this month. The only seasonings you need for this dish, which I bet you already have, are olive oil, salt, pepper, garlic, lemon and parsley. The tomatoes and shrimp are roasted on a sheet pan and create their own sauce as they roast. The “zoodles” are quickly sautéed in a skillet and the tomatoes and shrimp can be poured right over the top of them. Finish it off with a squeeze of lemon juice and fresh fresh parsley and dinner is done. No excuses make this easy, delicious dinner tonight!

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

Preheat oven to 450 degrees.
Place the tomatoes on a rimmed baking sheet and drizzle with 1 1/2 tablespoons of olive oil.
Sprinkle with salt and pepper then toss them together until coated.
Roast in the oven for 10-12 minutes or until they start to wrinkle and release their juices.
In a bowl toss together the shrimp, garlic, olive oil, salt and pepper.
Remove the tomatoes from the oven and pour the shrimp mixture onto the baking sheet.
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)
Remove from the oven and pour over the top of the zucchini noodles.
Squeeze the juice of half a lemon over the top and sprinkle with parsley.
Serve immediately.

Zucchini Noodles

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

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 239mgSodium: 1965mgCarbohydrates: 19gFiber: 6gSugar: 8gProtein: 30g