My recipe for Garlic Shrimp with Tomatoes and Summer Squash Noodles, that I developed for Mealthy.com, is a perfect recipe for lazy summer days. It takes advantage of plentiful summer squash and tomatoes, it’s quick and easy to make, tastes delicious and is super healthy!
This one skillet dinner tastes even better than it looks. Yellow and green squash noodles give this dish a fun and healthy spin. Zucchini and yellow squash take no time at all to spiralize yourself, but for a bigger time saver, you can find prepared veggie noodles in the produce section of your supermarket. Pan roasted tomatoes and shrimp complete the dish. Shrimp and tomatoes cook quickly and the veggie noodles just need a quick saute to get them tender, so can have satisfying and healthy dinner on the table in no time.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound large shrimp , peeled and deveined
- 2 cloves garlic , minced
- 1 1/2 cups cherry tomatoes
- 1/2 cup white wine or vegetable broth
- 1 large zucchini , spiralized using thick spiral blade
- 1 large yellow squash , spiralized using thick spiral blade
- 2 tablespoons chopped fresh basil
- 2 tablespoons shredded Parmesan cheese
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Heat oil and butter in a large skillet over medium high heat until butter is melted. Toss shrimp with garlic and add to skillet; season with salt. Cook, stirring occasionally, until shrimp turn pink, about 4 minutes. Remove shrimp and keep warm.
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Add tomatoes to skillet and cook, shaking pan to stir tomatoes, until tomatoes begin to burst, about 4 minutes.
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Add the wine and deglaze the pan, stirring to scrape up the browned bits from the bottom. Stir in veggie noodles and cook, stirring occasionally until tender-crisp, about 2 minutes.
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To serve, stir in basil and sprinkle with Parmesan cheese.
To make this Whole30 compliant, omit butter and replace with ghee or use 1/4 cup olive oil, use vegetable broth instead of wine and omit the Parmesan cheese.
This looks so summery and delicious! I can see myself eating it under the sun in my garden. 🙂
Thanks Jessica, That sounds like a perfect way to eat this dish!