This is a super healthy, protein packed dish that doesn't lack any flavor! Trust me, you won't miss the pasta in this dish!
- 3 small zucchinis, washed and spiralized
- 10 oz shrimp, shelled and deveined
- 1 tbsp olive oil
- sea salt
- 1/4 tsp paprika
- 1/2 tbsp olive oil
- 2 cloves garlic, peeled and chopped
- 1 15oz can organic diced tomatoes, drained
- 2 tsp Italian seasoning
- 1/4 cup fresh basil, chopped
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
Place spiralized zucchini in a bowl lined with paper towel and sprinkle generously with salt. The salt will draw out the liquid so toss the zucchini periodically and replace the paper towel if needed. Set aside while you prepare the rest of the meal.
In a medium saucepan, heat 1/2 tbsp over medium heat. Add chopped garlic and saute for 30 seconds. Add drained tomatoes, Italian seasoning, basil, salt and crushed red pepper flakes. Stir and heat until it begins to boil, reduce to a simmer.
Heat a large skillet over medium high heat. Add 1 tbsp olive oil. Sprinkle shrimp with paprika and salt, toss, and add to your hot pan. Cook shrimp for 3 minutes on eat side. Remove shrimp from the pan and add to your simmering tomato sauce.
Heat the same skillet over medium high heat. Pat your zucchini noodles dry and add to your pan. Cook for 2-3 minutes. They cook quickly and you really want to avoid cooking them too long or they will get very mushy. Remove from heat and place in a serving bowl.
Add your tomato and shrimp mixture to the bowl, toss and serve. Top with additional chopped basil and additional red pepper flakes with desired.
Recipe by Paleo Running Mama