Roasted Tomatoes and Shrimp with Zucchini Noodles

• Gluten free
• Paleo

• Seafood

  • 1 2 pound extra large shrimp (21-25 count, large

• Produce

  • 1 pint Cherry tomatoes
  • 1 Flat leaf parsley, fresh
  • 1 clove Garlic
  • 1/2 Lemon
  • 2 Zucchini

• Baking & Spices

  • 3 Kosher salt and black pepper

• Oils & Vinegars

  • 5 tsp Olive oil, Extra Virgin

Found on reciperunner.com

Description

Ingredients

• 1 pint cherry tomatoes, cut any larger ones in half
• 2 teaspoons extra virgin olive oil
• Kosher salt and black pepper to taste
• 1/2 pound extra large shrimp (21-25 count), peeled and deveined
• 1 clove of garlic, minced
• 2 teaspoons extra virgin olive oil
• Kosher salt and black pepper to taste
• 1/2 of a lemon
• Fresh flat leaf parsley, chopped
• 2 zucchini, spiralized
• 1 teaspoon extra virgin olive oil
• Kosher salt and black pepper to taste

Directions

• Preheat oven to 450 degrees.
• 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.
• 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.