10 INGREDIENTS • 8 STEPS • 30MINS

Roasted Tomato Pesto Zoodles with Sautéed Shrimp

Name: Roasted Tomato Pesto Zoodles with Sautéed Shrimp
Total time: PT1800.0S
Yield: 2
Ingredients: 1 pint Tomato; 2 clove Garlic; 2 tablespoon Olive Oil; to taste Salt; to taste Ground Black Pepper; 4 Zucchini; 1/3 cup Basil Pesto; 1 pound Shrimp; 1 Lemon; 1/3 cup Crumbled Feta Cheese

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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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

2 cups

Tomatoes

2 cloves

Large Garlic

2 Tbsp

to taste

to taste

4

1/3 cup

Basil Pesto

1 lb

Shrimp

1

Lemon

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

Love This Recipe?

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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 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!