Shrimp With Zucchini and Tomatoes


By Dane Feldman

Photo by Dane Feldman.

Eating healthy can sometimes be extra difficult on a Monday. This recipe for shrimp with zucchini and tomatoes is simple to make and the dish is both hearty and healthy. Make it a weekly staple and you’ll be ready for the beach by Memorial Day Weekend.

What you’ll need:
1 1/2 lbs shrimp, 16/20
3 tbsp olive oil
6 cloves garlic, chopped
3 zucchini, diced
8 campari tomatoes, chopped
1/2 cup fresh basil leaves, torn
1 cup dry white wine
Crushed red pepper flakes

In a large skillet, saute the shrimp in the olive oil for approximately 3 minutes per side. Take the shrimp out of the pan and set on a plate.

Add the garlic into the skillet and saute in the remaining olive oil. Then, add crushed red pepper flakes to taste. Stir in the tomatoes and zucchini. Cook for about 10 minutes or until tomatoes soften.

Pour in the white wine and cook down for an additional 2 minutes. Then, stir the shrimp in and cook for 2 more minutes before garnishing with the basil. Stir and serve.