Shrimp and Tomato Sauté with Zucchini Spaghetti

So, my last entry was Shrimp and Tomato Sauté with Spaghetti Squash and I loved it so much! I wanted to try the same recipe using zucchini spaghetti. The recipes are very similar to each other, just basically served over a different vegetable. I also made some tweaks to the recipe for my own tastes. 

I just made this dish for dinner tonight and I must say, it's awesome! The zucchini had more flavor than the spaghetti squash and was closer to the consistency of al dente pasta. Might be my new favorite for the summer! To make the zucchini spaghetti you need to invest in a spiral slicer. I bought mine on Amazon and it works great!

Ingredients:
10 roma tomatoes
turbinado sugar
1 large zucchini
2 tablespoon extra-virgin olive
1 1/2 pounds medium shrimp, peeled and deveined, tails removed
coarse celtic sea salt and ground pepper
3 garlic cloves
pinch of red-pepper flakes
handful of fresh basil
juice from 1 lemon
fresh parsley for garnish

Directions:
1. Preheat oven to 350 degrees F.

2. Cut plum tomatoes in half and arrange cut side up on a baking sheet lined with parchment paper.

3. Sprinkle tomatoes with turbinado sugar.

4. Bake for an hour, remove and let cool.

5. Cut ends of zucchini and place in spiral slicer. Slice the entire zucchini using the smallest blade setting.

Zucchini spaghetti coming out of spiral slicer.

Plate full of beautiful zucchini spaghetti.

6. In a large skillet, heat extra-virgin olive oil over high. Saute zucchini spaghetti for 7-10 minutes. Season with salt and pepper. 

Saute zucchini spaghetti.

7. In another large skillet, heat extra-virgin olive oil over high.

8. Season shrimp with coarse salt and ground pepper. Add the shrimp to the skillet and cook until opaque throughout, 3 to 4 minutes. 

Cook shrimp until opaque.

9. Place garlic cloves, red-pepper flakes, fresh basil, and fresh lemon juice in a food processor and mix.

10. Add mixture to skillet and cook for 4-6 minutes; toss to coat.

Toss to coat.

11. Stir in tomatoes and cook until tomatoes being to break down, 4 to 6 minutes. Season with salt. 

12. In a large dish, mix shrimp and tomato sauté with zucchini spaghetti. Top with fresh parsley for garnish.

Yum yum!

Enjoy!