Quick and easy, this flavorful dish shines the spotlight on the fresh summer zucchini and tomatoes. Only five minutes of cooking time is needed, so be sure to have all the ingredients fully prepared before you turn on the stove.
Home » Recipes » Sautéed Shrimp with Zucchini and Tomatoes
1/4 cup extra-virgin olive oil
6 large garlic cloves, finely chopped
3 tablespoons fresh oregano, finely chopped
2 pounds uncooked medium shrimp, peeled and deveined
3/4 pound zucchini, chopped
3/4 pound cherry tomatoes, halved
1/2 cup fresh basil, chopped, plus additional whole leaves for garnish
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
Lemon slices (optional)
Heat the oil in a large skillet over high heat. Add garlic and oregano and cook for 30 seconds. Add shrimp and zucchini and cook 3 to 5 minutes. Add tomatoes, chopped basil, salt and pepper. Continue to cook until shrimp are just opaque in the center, about 1 minute longer. Transfer contents of skillet to a large shallow platter and garnish with basil leaves and lemon slices, if you like. Serve immediately.
Per Serving:220 calories (100 from fat), 11g total fat, 1.5g saturated fat, 225mg cholesterol, 360mg sodium, 6g carbohydrates, (1 g dietary fiber, 3g sugar), 26g protein.
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