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)


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.