Roasted Tomatoes, Shrimp and Zoodles

I know it is not new news….but zoodles (spiralized zucchini) used to replace wheat pasta is a delicious and low FODMAP alternative.

Have you tried zoodles in place of pasta in your fav recipes? Soooo good!

Today’s recipe is a delicious combo of roasted tomatoes, Parmesan-crusted shrimp and zoodles infused with garlic flavor via garlic infused oil to keep the recipe low FODMAP, a bit more Parmesan cheese (because…yum!) and a little pinch of red pepper flakes. If you fear the heat of red pepper flakes, no probs, just don’t add them.

If you don’t have a zoodle maker, you can buy the zoodles pre-made. Many local grocer’s carry them in the produce section. I tend to make a bunch of zoodles on Sunday, then have them ready to roll when I am ready to whip up this family favorite recipe. In this recipe, I used Boyajian garlic infused oil which is super tasty and local for me (they are based in Massachusetts).

Roasted Tomatoes, Shrimp and Zoodles

Ingredients

  • Serves 4
  • 4 cups spiralized zucchini (about 3 small zucchinis, ~100 gms each)
  • 2/3 cup grape tomatoes
  • 3 tablespoons pine nuts
  • 2 tablespoon garlic infused oil
  • 20 extra large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon parmesan cheese (plus extra for garnish, if desired)
  • Pinch of red pepper flakes (about 1/4 teaspoon), optional

Instructions

  1. Preheat oven to 375 degrees F.
  2. Layer zoodles, grape tomatoes,and pine nuts onto rimmed baking sheet.
  3. Drizzle zoodles with garlic infused oil; using basting brush, brush oil evenly over zoodles.
  4. Bake in oven for 20 minutes, until tomatoes just start to pop open and are fork tender and zoodles are pliable.
  5. While zoodles bake, stir fry shrimp in medium skillet over medium heat with olive oil, for about 3 minutes. When shrimp is opaque and cooked through, sprinkle with Parmesan cheese and red pepper flakes, if using, and remove from heat.
  6. When zoodles and tomatoes are done, layer them into serving bowls or on a serving platter. Top with cooked shrimp and a sprinkle of Parmesan cheese, if desired.
http://blog.katescarlata.com/2018/02/05/roasted-tomatoes-shrimp-zoodles/