I love picking up seasonal veggies when I’m at the grocery store. They’re brighter, tastier, and more likely to be grown locally. I saw a display of baby heirloom tomatoes at Whole Foods recently, & couldn’t resist. The zucchini was calling my name as well, & I knew I could create an easy fresh dish with these two veggies.


This sauté has amazing bright flavors & pairs so well with the large shrimp. The juices from the tomatoes & zucchini mixed with the olive oil & spices create a delicious light sauce. It’s also unbelievably quick to toss together (cooking time is only 5 min!). 



This makes for some great leftovers too. I like it cold on top of mixed greens as a salad for lunch the next day- just add a little balsamic drizzle.


Make the most of these late summer flavors while they last, & enjoy! 

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 1 tsp minced garlic (about 2 cloves)
  • 1/2 tsp Italian seasoning
  • 1/2 lb uncooked shrimp*, peeled & deveined
  • 2 medium zucchini, halved lengthwise and sliced into 1/4″ pieces
  • 1 cup baby tomatoes, halved
  • 2 Tbsp fresh basil, torn
  • pinch of red pepper flakes
  • salt & pepper
  • lemon

*I used large Wild Red Argentinian from Trader Joe’s



Because this dish cooks so quickly, I start by preparing my veggies and spices. That way they are ready to toss into the pan as I need them. Once everything is waiting by the stovetop, we are ready to begin!

Directions:

  1. Heat the olive oil over medium high heat.
  2. Place shrimp & zucchini in the pan, and sauté until the shrimp becomes opaque and zucchini starts to brown (about 3 minutes).
  3. Add the garlic, tomatoes, basil, and spices (salt, pepper, Italian seasoning, and red pepper flakes).
  4. Continue stirring the mixture until the shrimp is cooked through & the spices become fragrant (about 2 minutes).
  5. Serve with a squeeze of fresh lemon

This makes 2-3 servings. 
 
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Filed   seafood, Whole 30