servings: 1-2
Ingredients
- 10-12 oz shrimps
- 2 garlic cloves
- 1 tbsp Rosemary & Orange Olive Oil Blend (or 2-1 ratio Orange-Rosemary Pressato Evoo)
- Hand-full of cherry tomatoes
- Juice of half a lemon
- Salt and pepper to taste
- 1 1/2 cup cooked zucchini noodles (about 2 sparilized zucchini)
- To garnish: orange zest and a sprig of rosemary
Instructions
- Warm up a pan on medium-low heat with the olive oil, meanwhile thinly chop up the garlic.
- Throw the chopped garlic in the pan and let cook for a couple minutes. Add the shrimps and cook with lemon juice, salt and pepper.
- Add the tomatoes and let cooked until they pop. Meanwhile, in a separate pan cook the zoodles until soft (cook separately as they can release a lot of water)
- Add the cooked zoodles to the shrimps and toss until well combined.
- Serve with a drizzle of olive oil, some orange zest and rosemary.
