Ingredients:
3-4 large zucchini, spiralized into “zoodles”
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, finely minced
1 tsp red pepper flakes
1 tbsp tomato paste
28 oz crushed tomatoes
1½ cups original unflavored nut pods (sub half and half for non whole30)
¼ tsp salt
Sprinkle of freshly ground pepper
For the Shrimp:
1 lb fresh shrimp, washed & deveined
½ of a lemon, juiced
1 clove garlic
1 tbsp olive oil
¼-¾ tsp salt
Sprinkle of freshly ground pepper
¼ cup fresh basil leaves, cut into ribbons
Additional Supplies:
Medium sauce pot
Large skillet
Immersion blender or regular blender
Directions:
In a medium saucepan, heat 2 tbsp of olive oil over medium heat. Add shallots, minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
Add tomato paste and stir constantly for 30 seconds. Add crushed tomatoes and stir. Reduce heat to low, cover and let simmer for 10 minutes.
While the sauce simmers, heat remaining 1 tbsp of olive oil in a large skillet. Add shrimp in 1 even layer. Sprinkle remaining clove of minced garlic over the top of the shrimp as well as the juice from ½ of a lemon.
Let shrimp cook without touching for 3 minutes. Using tongs, flip shrimp to the other side, and let cook for an additional 2-3 minutes until cooked through. Remove from heat
Carefully add sauce to the blender and pulse 5-10x until smooth. Add sauce back into the sauce pot. Stir in nut pods creamer, ¼ tsp salt and a sprinkle of pepper.
Serve by placing a portion of zoodles into a bowl, top with pink sauce, cooked shrimp and a sprinkle of fresh basil
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
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