Roasted Tomatoes and Shrimp with Zucchini Noodles
Roasted Tomatoes with Shrimp and Zucchini Noodles uses simple ingredients and has tons of flavor.
Servings: 2 servings
Ingredients
Roasted Tomatoes
- 1 pint cherry tomatoes, cut any larger ones in half
- 1 tablespoon 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 garlic, minced
- 2 teaspoons olive oil
- Kosher salt and black pepper to taste
- 1/2 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° F.
- 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
Calories: 314kcal | Carbohydrates: 19g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 239mg | Sodium: 1965mg | Fiber: 6g | Sugar: 8g