I know it is not new news….but zoodles (spiralized zucchini) used to replace wheat pasta is a delicious and low FODMAP alternative.
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).
- 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
- Preheat oven to 375 degrees F.
- Layer zoodles, grape tomatoes,and pine nuts onto rimmed baking sheet.
- Drizzle zoodles with garlic infused oil; using basting brush, brush oil evenly over zoodles.
- Bake in oven for 20 minutes, until tomatoes just start to pop open and are fork tender and zoodles are pliable.
- 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.
- 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.