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
- 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.
9 replies on “Roasted Tomatoes, Shrimp and Zoodles“
Yeah! Having this tonight! Can’t wait to try it and add it to our steady rotation of Kate’s family favorites!!
Glad you are giving the recipe a try…and that you liked it! So yummy!
I bet one could try this with spaghetti squash, too!
can you cook the shrimp with the noodles and tomatoes instead of separately?
You can do it that way—and I have done it that way too…but the noodles get a little soggy–and I personally like the shrimp better with a nice crust of Parmesan in the pan. But, yes, still yummy, just a slight different texture.
This looks delicious! We just finished your shrimp and cheesy grits recipe from your newest book and it was amazing! I’ll certainly be having it again!
Yay, Jan, glad to hear you are enjoying my recipes!
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