Imagine a dish that transforms ordinary ingredients into a culinary masterpiece in just 30 minutes - a meal so vibrant, so delicious, it'll make your taste buds dance with joy! This Roasted Tomatoes Shrimp Zucchini Noodles recipe is not just a meal, it's a gourmet experience that combines the sweetness of roasted cherry tomatoes, the succulence of perfectly cooked shrimp, and the fresh crunch of zucchini noodles. Whether you're a health-conscious foodie or simply looking for a quick, impressive dinner, this Italian-inspired dish will revolutionize your weeknight cooking.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 medium zucchinis, spiralized
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, toss cherry tomatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread the tomatoes evenly on one side of the prepared baking sheet.
- Pat the shrimp dry with paper towels to remove excess moisture. This helps achieve better caramelization during roasting.
- In the same mixing bowl, toss the shrimp with the remaining olive oil, and season with salt and pepper. Arrange the shrimp on the other side of the baking sheet.
- Roast in the preheated oven for 10-12 minutes, or until the shrimp are pink and opaque, and the tomatoes are slightly charred and bubbling.
- While the shrimp and tomatoes are roasting, spiralize the zucchini using a spiralizer or vegetable noodle maker. If you don't have a spiralizer, you can use a julienne peeler to create long, thin noodles.
- Once the shrimp and tomatoes are done, remove from the oven. The shrimp should be firm and pink, and the tomatoes should be slightly blistered.
- Quickly toss the raw zucchini noodles with the hot roasted shrimp and tomatoes. The residual heat will slightly warm the zucchini noodles without overcooking them.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh basil leaves, torn or chopped, to add a bright, aromatic finish to the dish.
- Serve immediately in warm bowls, ensuring an even distribution of shrimp, roasted tomatoes, and zucchini noodles.
Tips
- Pat shrimp dry before roasting to ensure perfect caramelization and prevent steaming.
- Use parchment paper for easy cleanup and to prevent sticking.
- Don't overcook the shrimp - they should be pink and firm, which typically takes 10-12 minutes.
- For extra flavor, consider adding red pepper flakes or a squeeze of lemon before serving.
- If you don't have a spiralizer, a julienne peeler works great for creating zucchini noodles.
- Serve immediately to enjoy the best texture of the zucchini noodles and warm roasted ingredients.
- For a low-carb, gluten-free meal, this recipe is perfect as is, requiring no modifications.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 7g
Protein: 25g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
