Shrimp and zoodles with roasted cherry tomatoes is a light Italian dish that is perfect for summer. I went a bit overboard buying cherry tomatoes, but they are crazy delicious since they are in season, plus they were on sale. So, this likely won’t be the last recipe with them this summer. I also roasted some red onions with balsamic vinegar and sauteed the shrimp in some olive oil with garlic, and mixed it up with everything in the end. I’m really happy with result, and hope you guys like this recipe as much as I do.
Shrimp and Zoodles with Roasted Cherry Tomatoes
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 2-3
Ingredients
- 4 zucchini
- 3 small cloves of garlic, minced
- 3 cups of cherry tomatoes
- ½ lb of peeled and deveined shrimp
- 1 red onion
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 4 large leafs of basil (chiffonade basil)
- 1 tsp sea salt or to taste
- some fresh ground pepper to taste
Instructions
- Half and quarter cherry tomatoes, roast in a baking dish with 1 tbsp olive oil and ½ tsp sea salt at 350 degrees for half hour or until soft.
- Julienne zucchini and set aside.
- Cover a baking sheet in foil and grease with olive oil.
- Slice red onion so you get medallions or rings. Drizzle with balsamic vinegar until both sides are coated and roast at 350 for 15-20 minutes or until onions start to soften and brown.
- Then add a tbsp of olive to a dutch oven and add minced garlic.
- Add shrimp and saute until shrimp are pink and cooked. Set shrimp aside then add roasted cherry tomatoes, and zoodles. Saute zoodles until soft about 3-4 minutes.
- Then stir in roasted red onions, fresh basil, half the shrimp, and ½ tsp sea salt
- Plate dishes, and add leftover shrimp on top.
- Then add some fresh ground black pepper and serve.