Zucchini 5-6 medium
Shrimp 2-3 lbs large, deveined and peeled preferably (about 15-20)
Tomato Sauce 1 cup all natural organic
Olive Oil 2 tablespoons
Garlic 1 clove minced
Sea Salt/Pepper to taste
Red Pepper Flakes to taste (optional)
Using a Spiralizer turn the Zucchini into Zoodles. I do mine ahead and put in a strainer to allow the excess water to come off. Sauté Zoodles on medium heat in 1 teaspoon of the Oilve Oil in a wok or large non stick skillet until al'dente. Tranfer Zoodles to a bowl and sauté the Garlic in 1 teaspoon Olive Oil quickly for about a minute then add the Shrimp and cook until pink, yet still a bit translucent. Remove Shrimp from the pan and add the Zoodles back with the Tomato Sauce and toss until coated. Add the Shrimp and spices and heat thru rather fast being carful not to over cook. If you're not strict then adding Parmigiana or a doloup of Ricotta is Bombdiggity!!!