A lighter version of shrimp pasta. Noodles are replaced with zucchini giving the dish a refreshing spin.
3 large zucchini 3 tablespoons coconut oil 2 cloves garlic, minced 1/4 onion; minced 1 tablespoon fresh basil 12 large shrimp – cleaned and deveined 1 large tomato; diced OR a can of diced tomatoes 1 teaspoon red pepper flakes (*You might like less, I love spice!) 1/8 teaspoon salt 1/4 teaspoon pepper
Wash and dry your zucchini. Using your spiralizer or vegetable peeler, create your zoodles. (I bought my hand-held spiralizer at Bed, Bath, & Beyond) Toss the zoodles with 1.5 tablespoons of coconut oil in a sauté pan for about 5 minutes. At the same time in another sauté pan, add 1.5 tablespoons of coconut oil, basil, garlic, and onion and place it over medium heat. Allow the pan to heat for 1 minute. Then add the shrimp and cook for 3 minutes making sure to flip and cook both sides.Then, add diced tomato and red pepper flakes. Stir to combine and continue to cook on medium heat for a minute. Remove the zoodles from the other sauté pan and toss them in the pan with the shrimp. Stir to combine and continue to cook for 2 more minutes.Turn the heat off and sprinkle the entire dish with salt and pepper and fresh basil. Toss again to combine the flavors. Spoon into bowls and enjoy!