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Garlic Shrimp with Pan Roasted Tomatoes and Summer Squash Noodles
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
 
This one skillet dinner tastes even better than it looks. Yellow and green squash noodles give this dish a fun and healthy spin. Pan roasted tomatoes and shrimp complete the dish. The veggie noodles cook so quickly you'll have dinner on the table in no time.
Course: Main Course
Servings: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. Add tomatoes to skillet and cook, shaking pan to stir tomatoes, until tomatoes begin to burst, about 4 minutes.
  3. 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.
  4. To serve, stir in basil and sprinkle with Parmesan cheese.
Recipe Notes

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.