Enjoy this fun and gluten-free dish that will get you loving your veggies!
Total Time
30min
4.3
3 Ratings
Author: SideChef
Servings:
2
Ingredients
•
2
cups
Tomatoes
•
2
cloves
Large
Garlic
•
2
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
Zucchini
•
1/3
cup
Basil Pesto
•
1
lb
Shrimp
•
1
Lemon
•
1/3
cup
Crumbled Feta Cheese
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Peel and mince the
Garlic (2 cloves)
.
3.
On a baking sheet, toss the
Tomatoes (2 cups)
with minced garlic,
Olive Oil (1 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Roast the tomatoes for 20 to 25 minutes, or until they begin to burst.
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.
5.
Rinse and dry the
Shrimp (1 lb)
then toss with salt and pepper.
6.
Heat
Olive Oil (1 Tbsp)
in a large skillet over medium heat. Saute the shrimp for 3 to 4 minutes, or until they're cooked through and pink.
7.
When the tomatoes are cooked, immediately toss them with the raw zucchini noodles and
Basil Pesto (1/3 cup)
in a salad bowl.
8.
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!
Nutrition Per Serving
CALORIES
629
FAT
33.5 g
PROTEIN
60.1 g
CARBS
29.6 g
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