Ingredients:
4 zucchinis
2 Tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
¼ teaspoon salt
½ cup onion, diced
2 teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon crushed red pepper
2 Tablespoons tomato paste*
2 cups tomatoes, diced
4 Tablespoons chopped fresh parsley
Directions:
Wash the zucchini and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board. Place the zucchini flat-side down on the cutting board and use a julienne peeler to cut ribbons (noodles) of zucchini. Keep the top on to keep the squash steady. Set aside.
Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat.
Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 Tablespoon oil in pan.
Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Add zucchini noodles and cook 3 minutes or just until noodles are crisp tender and sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine.
*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.
Makes 4 servings
This recipe was inspired in whole or in party by My Recipes
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