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CREAMY TOMATO SHRIMP OVER ZOODLES

May 3, 2020 by Rachele at VFit Studio 1 Comment

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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.
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Rating: 2
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Zoodles
  • 6 Medium zucchini
  • 1 Tbsp olive oil
Shrimp and Sauce
  • 1 Pound shrimp wild caught is best
  • 1 Tbsp olive oil or avocado oil
  • 1 Medium shallot diced
  • 1 Tbsp garlic minced
  • 2 Cups tomato fresh, and diced, or use organic canned diced tomatoes
  • 1/4 Cup dry white wine
  • 1 15 Ounce Can coconut milk full fat works best, can sub any milk of choice
  • 1/2 Cup tomato sauce
  • 2 Tbsp dried basil and salt and pepper to your liking
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Zoodles
  • 6 Medium zucchini
  • 1 Tbsp olive oil
Shrimp and Sauce
  • 1 Pound shrimp wild caught is best
  • 1 Tbsp olive oil or avocado oil
  • 1 Medium shallot diced
  • 1 Tbsp garlic minced
  • 2 Cups tomato fresh, and diced, or use organic canned diced tomatoes
  • 1/4 Cup dry white wine
  • 1 15 Ounce Can coconut milk full fat works best, can sub any milk of choice
  • 1/2 Cup tomato sauce
  • 2 Tbsp dried basil and salt and pepper to your liking
Votes: 1
Rating: 2
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
Zoodles
  1. 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
  1. 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.
  2. 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.
  3. Place zoodles into a bowl and top with sauce and shrimp. Enjoy!
Recipe Notes

NOTE:
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.

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Filed Under: GIRL ON THE GO, MAIN DISHES Tagged With: Premium Recipe

Comments

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