Roasted Tomatoes and Shrimp with Zucchini Noodles
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
314 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roasted Tomatoes and Shrimp with Zucchini Noodles
Description
This recipe combines roasted cherry tomatoes and shrimp prepared together at high oven temperature, which concentrates the tomatoes’ natural sugars and adds a slight char. The shrimp are tossed with garlic, olive oil, salt, and pepper before roasting until just cooked through, preserving their tenderness and moisture.
Fresh zucchini is spiralized into noodles and quickly tossed with a little olive oil, salt, and pepper to maintain a light texture that contrasts with the softness of the roasted components. Lemon juice and chopped flat-leaf parsley finish the dish with acidity and herbal freshness.
Served immediately, this combination balances cooked and fresh elements, offering a flavorful, lower-carbohydrate alternative to pasta dishes while maintaining satisfying texture and taste.
Ingredients
Roasted Tomatoes
- 1 pint cherry tomatoes cut any larger ones in half
- 1 tablespoon olive oil
- salt Kosher, to taste
- black pepper Kosher, to taste
Roasted Shrimp
- 1/2 pound Shrimp 21-25 count, peeled and deveined, extra large
- 1 clove garlic minced
- 2 teaspoons olive oil
- salt Kosher, to taste
- black pepper Kosher, to taste
- 1/2 lemon
- flat-leaf parsley chopped, fresh
Zucchini Noodles
- 2 zucchini spiralized
- 1 teaspoon extra virgin olive oil
- salt Kosher, to taste
- black pepper Kosher, to taste
Instructions
Roasted Tomatoes and Shrimp
- Preheat oven to 450° F.
- Place the tomatoes on a rimmed baking sheet and drizzle with 1 1/2 tablespoons of olive oil. Sprinkle with salt and pepper then toss them together until coated. Roast in the oven for 10-12 minutes or until they start to wrinkle and release their juices.
- In a bowl toss together the shrimp, garlic, olive oil, salt and pepper.
- Remove the tomatoes from the oven and pour the shrimp mixture onto the baking sheet. Place the tomatoes and shrimp back in the oven and roast for approximately 5 more minutes or until the shrimp are pink and nearly cooked through. (Remember they will continue to cook when removed from the oven)
- Remove from the oven and pour over the top of the zucchini noodles. Squeeze the juice of half a lemon over the top and sprinkle with parsley. Serve immediately.
Zucchini Noodles
- Heat a large non-stick skillet over medium high heat.
- Once the skillet is hot add in the olive oil and swirl to coat the bottom of the pan. Add in the zucchini noodles and season with salt and pepper. Sauté the zucchini noodles for 1-2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 239mg | 80% |
| Sodium | 1965mg | 82% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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