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 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 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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