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Zoodles with Shrimp & Heirloom Tomatoes

  • Cooking time8 min
  • Prep time10 min
  • Portions 4
recipe image Zoodles with Shrimp & Heirloom Tomatoes

Ingredients

  • 4 Tbsp. Brummel & Brown Original Buttery Spread
  • 8 ounces peeled and deveined large uncooked shrimp
  • 1 1/2 lbs. zucchini and yellow squash noodles
  • 2 cups heirloom cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 Tbsp. goat cheese, crumbled
  • 1/4 cup chopped fresh basil leaves
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. In a large skillet, melt 1 tablespoon Brummel & Brown Original Buttery Spread over medium-high heat and cook shrimp, stirring occasionally, until no longer pink, about 3 minutes; remove shrimp with a slotted spoon and cover to keep warm.
  2. Melt 2 tablespoons of the remaining spread in the same skillet over medium-high heat, and cook "noodles", stirring occasionally, until almost tender, about 5 minutes. Stir in tomatoes and garlic and cook, stirring occasionally, until tomatoes soften, about 2 minutes.
  3. Remove from heat and toss to stir in shrimp, goat cheese, basil and remaining 1 tablespoon spread. Serve immediately.
FROM THE KITCHEN

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