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Zoodles with Shrimp & Heirloom Tomatoes
Cooking time8 min
Prep time10 min
Portions 4
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
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.
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.
Remove from heat and toss to stir in shrimp, goat cheese, basil and remaining 1 tablespoon spread. Serve immediately.
