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SideChef
Recipes
Roasted Tomato Pesto Zoodles with Sautéed Shrimp
Recipe

10 INGREDIENTS • 8 STEPS • 30MINS

Roasted Tomato Pesto Zoodles with Sautéed Shrimp

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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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
Enjoy this fun and gluten-free dish that will get you loving your veggies!
30MINS
Total Time
$8.55
Cost Per Serving
Ingredients
Servings
2
us / metric
Tomato
2 cups
Garlic
2 cloves
Large Garlic
Olive Oil
2 Tbsp
Salt
to taste
Basil Pesto
1/3 cup
Basil Pesto
Shrimp
1 lb
Crumbled Feta Cheese
1/3 cup
Crumbled Feta Cheese
Nutrition Per Serving
VIEW ALL
Calories
629
Fat
33.5 g
Protein
60.1 g
Carbs
29.6 g
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Roasted Tomato Pesto Zoodles with Sautéed Shrimp
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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
Cooking InstructionsHide images
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 Ground 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 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 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 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
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American
Gluten-Free
Lunch
Keto
Low-Carb
Dinner
Pasta
Seafood
Shellfish
Vegetables
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