Ingredients:

  • 1 lb (450g) Large shrimp, peeled and deveined
  • 2 medium (400g) Zucchinis, spiraled into noodles
  • 1 cup (150g) Cherry tomatoes, halved
  • 3 cloves (15g) Garlic, minced
  • 1 large (60ml) Lemon, juiced and zested
  • 2 tbsp olive oil
  • salt
  • cracked black pepper

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the shrimp in a single layer. Cook for 1-2 minutes per side until they turn an opaque pink and develop a golden crust. Remove shrimp from the pan and set aside.
  2. In the same pan, toss in the minced garlic and cherry tomatoes. Sauté for 2-3 minutes until the garlic smells nutty and the tomato skins begin to pucker and blister.
  3. Add the zucchini noodles to the pan. Toss quickly for 2 minutes until warmed through but still firm. Return the shrimp to the pan, pour in the lemon juice, and sprinkle with lemon zest. Toss once more to glaze and remove from heat immediately.