Roasted Tomato Pesto Zoodles with Sautéed Shrimp

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

360 g

Tomatoes

2 cloves

Large Garlic

30 mL

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

4

Zucchini

85 g

Basil Pesto

455 g

Shrimp

1

Lemon

50 g

Crumbled Feta Cheese

Cooking Instructions

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Step 1

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

Step 2

Peel and mince the Garlic (2 cloves) .

Step 3

On a baking sheet, toss the Tomatoes (360 g) with minced garlic, Olive Oil (15 mL) , Salt (to taste) , and Ground Black Pepper (to taste) . Roast the tomatoes for 20 to 25 minutes, or until they begin to burst.

Step 4

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

Step 5

Rinse and dry the Shrimp (455 g) then toss with salt and pepper.

Step 6

Heat Olive Oil (15 mL) in a large skillet over medium heat. Saute the shrimp for 3 to 4 minutes, or until they're cooked through and pink.

Step 7

When the tomatoes are cooked, immediately toss them with the raw zucchini noodles and Basil Pesto (85 g) in a salad bowl.

Step 8

Cut and squeeze the Lemon (1) into the zoodles. Add in the shrimp and Crumbled Feta Cheese (50 g) and give it a final toss before serving. Enjoy!