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RECIPE
9 INGREDIENTS8 STEPS30MIN

Roasted Tomato Pesto Zoodles with Sautéed Shrimp

4.3
3 Ratings
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Enjoy this fun and gluten-free dish that will get you loving your veggies!

30MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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2 cups
2 cloves
Large Garlic
2 Tbsp
to taste
Salt and Pepper
1/3 cup
Basil Pesto
1 lb
1/3 cup
Crumbled Feta Cheese
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Nutrition Per Serving
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CALORIES
640
FAT
34.0 g
PROTEIN
60.4 g
CARBS
30.9 g

Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
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) , and Salt and 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 (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 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!

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Nutrition Per Serving
Calories
640
% Daily Value*
Fat
34.0 g
44%
Saturated Fat
7.0 g
35%
Trans Fat
0.0 g
--
Cholesterol
382.0 mg
127%
Carbohydrates
30.9 g
11%
Fiber
7.2 g
26%
Sugars
15.4 g
--
Protein
60.4 g
121%
Sodium
1025.5 mg
45%
Vitamin D
--
--
Calcium
419.2 mg
32%
Iron
4.7 mg
26%
Potassium
2118.7 mg
45%
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