ok, i think i say this every single time, but this really was my favorite cooking night meal to date. so full of flavor yet light enough for the first day of spring.
we started with fresh gulf shrimp that matt lovingly shelled and depooped. i took a carton of grape tomatoes and halved them. then i heated up some olive oil in a skillet and threw in chopped garlic. in went the tomatoes and salt and pepper and a bit of red pepper flakes, cover and sauté for 15 minutes. while that is smelling up the kitchen nicely, i spiralized 3 smallish zucchini and chopped some fresh basil. matt cooked up the shrimp in a separate pan, simply with olive oil, salt and pepper. then i threw in the zucchini noodles and basil, cooked for about 3 more minutes and served! it was so absolutely knock out tasty. i plan to make a version of this dish all through spring and summer. easy, delicious, nutritious. i gave this a solid 4.75 out of 5 stars.