This recipe was put together in Rachele's kitchen based off of a craving she was having for a creamy tomato dish. Feel free to get creative with this one, add in other fresh herbs or any protein of your choice. A great way to use some fresh tomatoes in the late summer.
Spiralize your zucchini into noodles and place on a pre-greased baking sheet. Bake at 400 for about 7-10 minutes. See Note.
Shrimp & Sauce
In a large cast iron pan or sauce pan, heat up your oil and slowly stir in garlic and shallots. Continue to stir a few minutes over medium heat.
Add in coconut milk, tomato sauce and white wine. Bring to a low boil and then reduce heat to a simmer.
Stir in shrimp, tomatoes and basil and let simmer 15-20 minutes or until shrimp are pink.
If using pre-cooked shrimp, just toss in the last few minutes.
If you are using canned tomatoes, let simmer longer to bring out more flavor in the sauce. Add salt and pepper to your liking.
Place zoodles into a bowl and top with sauce and shrimp. Enjoy!
I prefer to bake my zoodles as they don't get to mushy. Here is the spiralizer I use and love. https://www.amazon.com/Paderno-World-Cuisine-A4982799-Specification/dp/B0007Y9WHQ. You can also use pre-made zoodles and then toss with the oil and bake per instructions above.