Shrimp & Tomato Zoodles

TGIT. We're headed back to Ohio this weekend to celebrate my sister-in-law's wedding shower, and I seriously can't wait for this week to be over. I'm over it.

So for a quick weeknight meal, I recently made this yummy zoodle pasta dish. Zoodles are no match for real pasta, obviously, but for a super healthy, low carb alternative, I'm a fan. To give this dish a little fat and flavor, I've used a few pats of butter which went a long way. You could certainly sub out the zoodles here and just use spaghetti.

Shrimp & Tomato Zoodles

makes 3-4 servings
cook time: 30 minutes active

1 lb peeled & deveined shrimp (raw)
1 tsp garlic powder
1 shallot (diced)
6 cloves garlic (thinly sliced)
1 pint cherry tomatoes
1/2 lemon (juice)
1/2 cup low sodium chicken broth
1/2 cup dry white wine (optional)
1 tsp crushed red pepper flakes
3 tbsp unsalted butter
olive oil
salt and pepper

for the zoodles
2-3 zucchini (spiralized)
2 tbsp low sodium chicken broth
olive oil
salt and pepper

Start by spiralizing the zucchini. My preference is to use the thinnest zoodle option, but any will work. Spiralize the zucchini and place into a collander. Sprikle with salt and toss to coat. Put the collander over a bowl and let sit 30-60 minutes. This will help draw out some of the liquid in the zucchini. After 30-60 minutes, pat the zoodles dry and set aside. 

As your zoodles drain, get the shrimp started. Sprinkle shrimp with salt, pepper and garlic powder. 

Heat a large saute pan over medium-high heat. Add 1 tbsp butter and 1 tbsp olive oil. Drop in about 1/2 of the shrimp, making sure each shrimp touches the pan on one entire side. Cook for 2 minutes on 1 side, and flip for another 2 so they are browned on both sides. Remove with tongs to a plate. Repeat the process with the other 1/2 of the shirmp. Remove to the plate. 

Lower heat to medium and add additional olive oil. Add shallots, cook for 3 minutes. Add garlic slices and cook for 1 additional minute. Now add tomatoes, lemon juice, chicken broth, wine, salt and pepper. Bring to a simmer. Let simmer for 8 minutes. Add shrimp back in and 1 more tbsp of butter. Let the butter melt, about 30 seconds and remove from heat. 

As the shrimp cooks, you're going to saute your zoodles. In a separate saute pan, heat olive oil over medium heat. Add zoodles, 2 tbsp chicken broth, salt and pepper. Let cook for 3-5 minutes. You don't want the zoodles completely soggy, but a little bite left in them. Remove from heat.

Pile up some zoodles on your plate, and pour the shrimp, tomato sauce over top. Finish wish a sprinkling of parmesan.