| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
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
Ingredients
Shrimp and Sauce
|
Instructions
Zoodles
- 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!
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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