Dinner Recipe

Zoodles with Shrimp
& Heirloom Tomatoes


  • 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


  • 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.

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