Description
This low-carb pasta alternative gets topped with shrimp, olives, tomatoes, and feta for a healthy and quick meal. Take care not to overcook the zucchini noodles to prevent them from becoming mushy.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- salt and ground black pepper to taste
- 20 cherry tomatoes
- ⅓ cup pitted Kalamata olives, coarsely chopped
- 4 medium zucchini, cut into noodles with a spiralizer
- 2 teaspoons oregano
- 1 lemon, juiced
- ⅓ cup crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat and saute garlic until fragrant
- 10 to 15 seconds. Add shrimp and season with salt and pepper. Cook until shrimp are pink
- 2 to 3 minutes on each side. Remove to a bowl.
- Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften
- 2 to 3 minutes. Add zucchini noodles
- oregano
- lemon juice
- salt
- and pepper. Keep cooking
- stirring frequently
- until zoodles are tender yet firm to the bite
- 3 to 4 minutes.
- Return shrimp to the skillet and top with feta cheese. Toss to combine and serve immediately.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4