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Shrimp Zucchini Noodles in Light Tomato Basil Sauce
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Spiralizer
  • Large Skillet

Ingredients
  

  • 4 medium zucchini
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Use a spiralizer to turn the zucchini into noodles. Set them aside in a large bowl while you prepare the rest of the dish.
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  • Add the shrimp to the skillet. Season with salt and pepper. Cook for 2 minutes per side until the shrimp turn pink and opaque.
  • Stir in the halved cherry tomatoes. Cook for 3 to 4 minutes, pressing a few tomatoes lightly with the back of a spoon to release their juices and form a light sauce.
  • Add the basil and stir everything together for 1 minute. Remove the skillet from the heat.
  • Add the zucchini noodles to the skillet and toss gently until coated with the sauce. Serve right away.

Notes

Keep the zucchini noodles raw or toss them in the warm pan for only 30 seconds to preserve their crunch. If the tomatoes seem dry, add one tablespoon of water during cooking to loosen the sauce without thinning it too much. Leftovers reheat best in a skillet over low heat with a splash of water to refresh the noodles.
Course: Main Course
Cuisine: Italian
Equipment: Spiralizer, Large Skillet