Recipes and Links

Shrimp with Rosemary, Lemon, and Tomato Sauce

 

Serve this with fettuccine, linguine, or zoodles (zucchini noodles) as shown in the photo--Barb L.

Serves: 4

1 package, approximately 9 oz, refrigerated fresh or boxed fettuccine or linguine OR 1-2 spiralized zucchini squash

3-4 tsp Flying Olive Lemon, Garlic, Gremolata (a wonderful combination of lemon, garlic, parsely, and mint flavors), or Rosemary Extra Virgin Olive Oil

1 pound peeled and deveined medium shrimp

2-3 cloves garlic, minced

4 large, ripe plum tomatoes, chopped

½ cup low salt chicken broth

2 tsp grated lemon zest

2 tsp minced fresh rosemary

½ tsp salt

¼ tsp black pepper

2 Tbsp grated Parmesan cheese, optional (photo shows without cheese)

Directions:

If using pasta, cook according to package directions, Drain and keep warm. For zoodles (zucchini noodles), spiralize the zucchini now, cut into manageable lengths. Place in a bowl with paper towels to absorb any liquid. *See directions below for cooking.*

Meanwhile, heat 2 tsp Flying Olive Extra Virgin Olive Oil of Choice in a large, nonstick skillet over medium-high heat. Add the shrimp and garlic and cook, stirring often, until the shrimp are pink, but NOT cooked through, about 2 minutes. Transfer to a plate and set aside.

Add 1 tsp of Flying Olive EVOO to the skillet. Add the tomatoes, broth, lemon zest, rosemary, salt, and pepper and cook until the tomatoes have softened, about 2 minutes for ripe tomatoes, a little longer if the tomatoes aren’t ripe. Add the shrimp and cook, stirring until just opaque in the center, about 1 minute longer.

*If using zoodles, add 1 tsp of Flying Olive EVOO of choice to a large skillet. Add the zoodles and toss and stir for about 1-2 minutes until just threatened with heat. They should still be a little crunchy.*

Divide the noodles or zoodles evenly among 4 plates. Top evenly with the shrimp mixture and any sauce. Sprinkle with Parmesan cheese, if desired.

Submitted by Barb L.