Garlic Shrimp with Zucchini Noodles and Cherry Tomatoes
Equipment
- Large Skillet
- Spiralizer
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 4 medium zucchini, spiralized into noodles
- 2 cups cherry tomatoes, halved
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30 seconds until fragrant.
- Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2 minutes on one side, then flip and cook for another 1 to 2 minutes until the shrimp turn pink and opaque. Remove the shrimp to a plate and set aside.
- Add the halved cherry tomatoes to the same skillet. Cook for 2 to 3 minutes until they begin to soften and release some juices.
- Add the zucchini noodles to the skillet. Toss gently with the tomatoes and cook for 2 minutes until just warmed through but still firm. Return the shrimp to the skillet, drizzle with lemon juice, and toss everything together.
- Remove from heat and sprinkle with the chopped parsley before serving.
Notes
Pat the zucchini noodles dry with a clean towel before cooking to reduce excess moisture. If you prefer a bit more sauce, add an extra tablespoon of olive oil when warming the noodles. Leftovers keep well in the fridge for one day. Reheat gently in a skillet over low heat to avoid making the shrimp tough.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Spiralizer
Cuisine: Mediterranean
Equipment: Large Skillet, Spiralizer