Sauteed Shrimp and Zoodles

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Roasted tomatoes and zoodles are already becoming my weeknight go-to this summer. Throw some sauteed shrimp on top for a little protein, and it’s a pretty decent quick meal!

I picked up a container of fresh herby garlic paste (similar to hummus) from Seaside Market that I cooked everything in, but have found that using other spices or pesto is just as tasty. It’s a really easy recipe, so I’ll keep it simple.

Sauteed Shrimp & Zoodles
serves one
1 zucchini, spiralized or shaved into noodles
1 cup baby tomatoes
6-8 shrimps, cooked (or uncooked, just cook separately)
Garlic paste, pesto, or spices to taste

  • Add shrimp and tomatoes to skillet with a splash of olive oil, garlic paste, and spices.
  • While cooking, spiralize or shave zucchini into noodles with a veggie spiralizer or veggie peeler.
  • When the shrimp is almost ready and tomatoes are starting to blister, throw the noodles on the skillet to warm up. Toss.
  • Plate (or bowl!) and add salt and pepper to taste.

 

One Response to Sauteed Shrimp and Zoodles

  1. Jenni Brooke says:

    I looove shrimp, but I never cook them at home! Time to get on that. They’re so easy, and always delicious.

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