Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 cups (300g) cherry tomatoes, halved
  • 4 cloves (20g) garlic, thinly sliced
  • 1 tsp (2g) crushed red pepper flakes
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh Italian parsley, chopped
  • 3 medium (600g) zucchini, spiralized
  • ¼ tsp (1.5g) salt

Instructions:

  1. Place the spiralized zucchini in a colander, sprinkle with 1/4 tsp salt, and let sit for 10 minutes. Pat them thoroughly dry with paper towels to remove excess moisture.
  2. Heat 1 tbsp of olive oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until opaque and coral pink. Remove shrimp from the pan and set aside.
  3. In the same pan, add the remaining 1 tbsp of oil. Add cherry tomatoes and cook undisturbed for 2-3 minutes until the skins blister and collapse.
  4. Stir in the sliced garlic and red pepper flakes, sautéing for 60 seconds until the garlic is fragrant.
  5. Return the seared shrimp to the pan along with the lemon juice, fresh parsley, and zucchini noodles. Toss for 2-3 minutes until the noodles are just tender and coated in the sauce.