Burst Tomatoes over Garlic Shrimp Zoodles

These Burst Tomatoes over Garlic Shrimp Zoodles are light and bright bringing together shrimp, cherry tomatoes, fresh thyme, garlic, and a white wine pan sauce.

I love using a 1:1 ratio of zoodles (spiralized zucchini) to linguini in my pasta dishes. Its a great way to lighten up the pasta, makes it a healthier version, and is easy to pull together by cooking them both together in one pot. You can leave out the linguini all together for a gluten free dish or make it super healthy!

Garlic Burst Tomatoes over Shrimp Zoodles

I love the Zucchini noodles “zoodles” in this Burst Tomatoes over Garlic Shrimp Zoodles dish. By cooking the zucchini super quick, it softens them up enough to mix right into the pasta but keeps the al dente texture of the zuchinni, you wont even know there are veggies in the dish!

You can find spiralizers at most stores, this is the one I have. Its small, doesn’t take up space in my small kitchen, and is easy to use. There are fancier ones like this one that are also amazing! I use this spiralizer for potatoes, zucchini, carrots, etc. So fun, and a great way to get the kids involved.

When putting this dish together, there are two parts. First you will cook the linguini and the zoodles in one pot and drain them together. Then you will make a pan sauce and shrimp in another pan. I know its not technically a “one pot meal” but its ONLY 2 pots! Can you say easy clean up 🙂

Pasta and Zoodles:

To cook the pasta and zoodles, bring a pot of water to a boil that has been salted generously. When you salt the water, you are seasoning the pasta from within! This is what we want, lots of flavor. When the water comes to a boil, add in the linguini and cook to package specifications. When there is two minutes left on the pasta cooking time, add in the zoodles and drain them both together when done. This helps soften the zucchini and makes clean up easy!

Burst Tomatoes over Garlic Shrimp Zoodles

Burst Tomatoes over Garlic Shrimp:

While the pasta is cooking, bring a sauce pan up over medium high heat. Place 1 tbps oil and 1 tbsp butter in the pan to melt. When the oil is hot and the butter melted, toss in the shrimp and season with salt and pepper. Add red pepper flakes here for heat (optional).

Cook the shrimp, stirring occasionally, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes. Transfer to a serving dish to add back in later.

In the same pan you cooked the zucchini, heat over medium high heat and add in another Tbsp. of oil. When the pan is hot, toss in the cherry tomatoes and sauté until they soften and “burst”. When the tomatoes are soft, about 5-7 minutes, add in the minced garlic and sauté for 30 seconds. Deglaze the pan with the wine, add in the spinach and thyme, and allow the sauce to thicken and the spinach to wilt.

When the sauce has simmered for a few minutes, add in the noodles/ zoodle mixture and shrimp. Toss to coat in the sauce and mix everything together. Serve hot with cheese and bread! Enjoy the Burst Tomatoes over Garlic Shrimp Zoodles with a nice glass of cold white wine!

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Burst Tomatoes over Garlic Shrimp Zoodles

Burst Tomatoes over Garlic Shrimp Zoodles

  • Servings: 4
  • Print

A light and bright zoodle dish with shrimp, tomato, thyme, garlic, and a white wine pan sauce. A great way to lighten up pasta, healthy and easy to pull together.

Ingredients

  • 1 zucchini, spiralized
  • 1/4 box linguini
  • 1 lb shrimp, peeled and deveined
  • 2 Tbsp. extra virgin olive oil, divided
  • 2 tbsp. butter, divided
  • 1 pint cherry tomatoes
  • 3 cloves of garlic, minced
  • Dash of red pepper flakes for heat
  • 1.5 cups fresh spinach
  • 3 sprigs fresh thyme
  • 1/2 cup dry white wine

Directions

  1. While the pasta is cooking, bring a sauce pan up over medium high heat. Place 1 tbps oil and 1 tbsp butter in the pan to melt. When the oil is hot and the butter melted, toss in the shrimp and season with salt and pepper. Add red pepper flakes here for heat (optional).
  2. Cook the shrimp, stirring occasionally, until the flesh is totally pink and opaque, and you see no more grey bits. Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes. Transfer to a serving dish to add back in later.
  3. In the same pan you cooked the zucchini, heat over medium high heat and add in another Tbsp. of oil. When the pan is hot, toss in the cherry tomatoes and sauté until they soften and “burst”.
  4. When the tomatoes are soft, about 5-7 minutes, add in the minced garlic and sauté for 30 seconds. Deglaze the pan with the wine, add in the spinach and thyme, and allow the sauce to thicken and the spinach to wilt.
  5. When the sauce has simmered for a few minutes, add in the noodles/ zoodle mixture and shrimp. Toss to coat in the sauce and mix everything together.
  6. Serve hot with a nice cold glass of white wine! Enjoy

Garlic Burst Tomatoes over Shrimp Zoodles

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