Zucchini Noodles with Shrimp and Tomato Sauce

Step 1

Spiralize the 4 zucchini into noodles using a spiralizer or vegetable peeler. Set aside on paper towels to absorb excess moisture.

Step 2

Pat the 1 pound shrimp dry with paper towels and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp to a plate.

Step 4

Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the 1 diced onion and cook until soft and translucent, about 5 minutes. Add the 3 minced garlic cloves and cook until fragrant, about 1 minute.

Step 5

Pour in the 2 cups crushed tomatoes, remaining 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Simmer until slightly thickened, about 8-10 minutes.

Step 6

Add the zucchini noodles to the sauce and toss gently. Cook until just tender, about 2-3 minutes. Return the shrimp to the skillet and heat through for 1 minute.

Step 7

Serve immediately, garnished with fresh basil or parsley if desired.