Zucchini Noodles with Shrimp and Tomato Sauce

Ingredients

• 4 medium zucchini
• 1 pound shrimp
• 2 cups canned crushed tomatoes
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Spiralize the 4 zucchini into noodles using a spiralizer or vegetable peeler. Set aside on paper towels to absorb excess moisture.

2. 2

   Pat the 1 pound shrimp dry with paper towels and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp to a plate.

4. 4

   Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the 1 diced onion and cook until soft and translucent, about 5 minutes. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.

5. 5

   Pour in the 2 cups crushed tomatoes, remaining 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Simmer until slightly thickened, about 8-10 minutes.

6. 6

   Add the zucchini noodles to the sauce and toss gently. Cook until just tender, about 2-3 minutes. Return the shrimp to the skillet and heat through for 1 minute.

7. 7

   Serve immediately, garnished with fresh basil or parsley if desired.

Tools you’ll need

• Spiralizer or vegetable peeler
• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

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