Sheet Pan Lemon Garlic Shrimp and Zucchini Noodles

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Grape tomatoes

  Red, ripe, raw, year round average

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemons

  Raw, with peel

  4 slice (1/8 of fruit) or 54g

• Parsley

  Raw

  8 tbsp or 30g

Directions

1. Preheat the oven to 450°F.
2. On a large sheet pan, toss the spiralized zucchini and grape tomatoes with half of the olive oil, and season with salt and pepper to taste.
3. In a medium bowl, combine the remaining olive oil, lemon juice, minced garlic, crushed red pepper flakes, a dash of salt, and freshly ground pepper with the shrimp.
4. Spread the shrimp mixture evenly over the zucchini noodles on the sheet pan.
5. Bake for about 8 minutes, or until the shrimp is cooked through.
6. Garnish with chopped parsley and serve with lemon wedges.

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