Name: Roasted Tomato Pesto Zoodles with Sautéed Shrimp
Total time: PT1800.0S
Yield: 2
Ingredients: 1 pint Tomato; 2 clove Garlic; 2 tablespoon Olive Oil; to taste Salt; to taste Ground Black Pepper; 4 Zucchini; 1/3 cup Basil Pesto; 1 pound Shrimp; 1 Lemon; 1/3 cup Crumbled Feta Cheese

Enjoy this fun and gluten-free dish that will get you loving your veggies!

SideChef Original

Oven

Intermediate

Date Night

Roasted Tomato Pesto Zoodles with Sautéed Shrimp

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Tomato

pint

Garlic

clove

Olive Oil

tablespoon

Salt

to taste

Ground Black Pepper

Zucchini

Basil Pesto

Shrimp

pound

Lemon

Crumbled Feta Cheese

Stove

Preheat the oven to 350 degrees F (180 degrees C).

On a baking sheet, toss the {@2:} with minced garlic, {@1:}, {@3:}, and {@0:}. Roast the tomatoes for 20 to 25 minutes, or until they begin to burst.

On a baking sheet, toss the Tomato (1 pint) with minced garlic, Olive Oil (1 tablespoon), Salt ( to taste), and Ground Black Pepper ( to taste). Roast the tomatoes for 20 to 25 minutes, or until they begin to burst.

On a baking sheet, toss the Tomato (1 pint) with minced garlic, Olive Oil (1 tablespoon), Salt (to taste), and Ground Black Pepper (to taste). Roast the tomatoes for 20 to 25 minutes, or until they begin to burst.

While the tomatoes are roasting, prepare the {@0:} using either a spiralizer, vegetable peeler, or julienne peeler. Set aside in a large bowl.

While the tomatoes are roasting, prepare the Zucchini (4 N/A) using either a spiralizer, vegetable peeler, or julienne peeler. Set aside in a large bowl.

While the tomatoes are roasting, prepare the Zucchini (4) using either a spiralizer, vegetable peeler, or julienne peeler. Set aside in a large bowl.

Rinse and dry the {@0:} then toss with salt and pepper.

Rinse and dry the Shrimp (1 pound) then toss with salt and pepper.

Heat {@0:} in a large skillet over medium heat. Saute the shrimp for 3 to 4 minutes, or until they're cooked through and pink.

Heat Olive Oil (1 tablespoon) in a large skillet over medium heat. Saute the shrimp for 3 to 4 minutes, or until they're cooked through and pink.

When the tomatoes are cooked, immediately toss them with the raw zucchini noodles and {@0:} in a salad bowl.

When the tomatoes are cooked, immediately toss them with the raw zucchini noodles and Basil Pesto (1/3 cup) in a salad bowl.

Cut and squeeze the {@1:} into the zoodles. Add in the shrimp and {@0:} and give it a final toss before serving. Enjoy!

Cut and squeeze the Lemon (1 N/A) into the zoodles. Add in the shrimp and Crumbled Feta Cheese (1/3 cup) and give it a final toss before serving. Enjoy!

Cut and squeeze the Lemon (1) into the zoodles. Add in the shrimp and Crumbled Feta Cheese (1/3 cup) and give it a final toss before serving. Enjoy!

Roasted Tomato Pesto Zoodles with Sautéed Shrimp

4.3

30MINS

$8.98

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Tags

Want to rate or review this recipe?