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Roasted Tomato Pesto Zoodles with Sautéed Shrimp

10 INGREDIENTS • 8 STEPS • 30MINS

Roasted Tomato Pesto Zoodles with Sautéed Shrimp

Recipe

4.3

3 ratings
Enjoy this fun and gluten-free dish that will get you loving your veggies!
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Roasted Tomato Pesto Zoodles with Sautéed Shrimp
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Enjoy this fun and gluten-free dish that will get you loving your veggies!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

30MINS

Total Time

$8.98

Cost Per Serving

Ingredients

Servings
2
us / metric
Tomato
2 cups
Tomatoes
Garlic
2 cloves
Large Garlic
Olive Oil
2 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste

Sponsored

Simply Organic® Black Pepper
Zucchini
4
Zucchini
Basil Pesto
1/3 cup
Basil Pesto
Shrimp
1 lb
Shrimp
Lemon
1
Lemon
Crumbled Feta Cheese
1/3 cup
Crumbled Feta Cheese

Nutrition Per Serving

VIEW ALL
Calories
626
Fat
33.6 g
Protein
59.9 g
Carbs
28.3 g
Love This Recipe?
Add to plan
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Roasted Tomato Pesto Zoodles with Sautéed Shrimp
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

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 2 Peel and mince the Garlic (2 cloves).
step 3
On a baking sheet, toss the Tomatoes (2 cups) with minced garlic, Olive Oil (1 Tbsp), Salt (to taste), and Simply Organic® Black Pepper (to taste). Roast the tomatoes for 20 to 25 minutes, or until they begin to burst.
step 3 On a baking sheet, toss the Tomatoes (2 cups) with minced garlic, Olive Oil (1 Tbsp), Salt (to taste), and Simply Organic® 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 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 (1 lb) then toss with salt and pepper.
step 5 Rinse and dry the Shrimp (1 lb) then toss with salt and pepper.
step 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.
step 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.
step 7
When the tomatoes are cooked, immediately toss them with the raw zucchini noodles and Basil Pesto (1/3 cup) in a salad bowl.
step 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!
step 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!

Tags

American
Gluten-Free
Lunch
Date Night
Fish & Seafood
Low-Carb
Healthy
Dinner
Shellfish
Vegetables
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