I know the name of my blog is calm eats, but lets face it sometimes life is anything but calm (sometimes??) okay most of the time. I try to keep up with organizing and planning as much as I can but some days it's just harder than others to stay on top of my game. Everyone has their moments and there are days when you just can't plan, think, etc. So when this happens, I just look in the fridge and quickly asses what can be made in under 20 minutes to get everyone fed and off to bed.
This was a simple one I threw together with ingredients I have on hand most of the time. Having a bag of frozen shrimp is always a good idea, especially on those days when I'm less than prepared. I also got what seems like will be the last round of tomatoes for the year from my very generous giant plant. And so here is a quick recipe you'll be able to whip up even when you're strapped for time.
- Prep time: 5 minutes
- Cooking time: 15-20 minutes minutes
- Serves 4
- 2 tbsp olive oil
- 1 lb shrimp peeled
- 1 pint cherry tomatoes
- 2 garlic cloves finely mined
- 1/2 cup dry white wine (or chicken broth but wine adds a lot of flavor)
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 sugar
- 1 tbsp fresh parsley chopped
- 2 zucchini spiralized
- additional tsp olive oil
- Heavy bottom cast iron or regular pan
- Medium frying pan
- Medium bowl
Peel shrimp and toss with salt and pepper in a medium bowl and set aside.
Spiralize zucchini noodles so you have them ready to go.
Preheat pan on medium heat. Add olive oil and shrimp and sauté until shrimp is cooked through, about 5 minutes total. Remove from pan and set aside.
In the same pan, add remaining tbsp olive oil and minced garlic. Sauté for 30 seconds. Add tomatoes, oregano and wine and increase heat for 2 minutes, then reduce heat to low, add sugar and cook for 10 minutes until tomatoes have softened. Return shrimp to pan and simmer for an additional 5.
Preheat medium pan on medium- low heat. Add zoodles and cook for two minutes. Option is to add a pinch of salt for additional flavor.
To plate, add zoodles, shrimp and tomato sauce and top with parsley. Voila!