Roasted Tomato Pesto Zoodles with Sauteed Shrimp
Enjoy this fun and gluten-free dish that will get you loving your veggies!
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30 or Less
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Salt and Pepper
Crumbled Feta Cheese
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Preheat the oven to 350 degrees F (175 degrees C).
Peel and mince the Garlic (2 clove).
On a baking sheet, toss the Tomato (1 pint) with minced garlic, Olive Oil (1 tablespoon), and Salt and Pepper (to taste). Roast the tomatoes for 20 to 25 minutes, or until they begin to burst.
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 Shrimp (1 pound) then toss with salt and pepper.
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 Basil Pesto (1/3 cup) in a salad bowl.
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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Hi guys- yes Jasmine is right, the zoodles are uncooked when tossed in the bowl!
I think you toss and coat the zucchini with the sauce, you don't cook it. The sauce will marinade the zoodles.
Hi, i didn't see an answer to the previos question. Is the zucchini uncooked?
When do you cook the zucchini?
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