4 Small-Medium Zucchini, cut into noodles with Veggetti or similar tool
1 Small onion diced
3 Tomatoes, chopped fine
1 Tsp crushed red pepper
1 Tsp dried oregano
1 Tbsp pesto (optional)
Grated parmesan or Romano for serving
Instructions
Heat a non stick skillet to high and add the olive oil.
Dry off the shrimp, add to the pan. Salt & Pepper the shrimp. Cook for 2 minutes. Add the garlic, stir the shrimp well, cook for 1 more minute and remove shrimp from pan (should be slightly undercooked, you will finish later).
To the pan add the onion, red pepper flakes and oregano. Cook for 4 minutes.
Add the tomatoes, salt and pepper to taste and cook for 3-4 more minutes until they start to cook down and release their juices.
Add the zucchini to the mixture. Stir well. Cook for 3 minutes.
Add the reserved shrimp and garlic mixture. Stir well and add more salt and pepper if needed. You just want to finish cooking the shrimp here, 2-3 more minutes.
Add the pesto and mix well if using.
Serve with grated romano or parmesan.
Recipe by Cook Eat Run at https://cookeatrun.com/2015/06/09/zucchini-shrimp-scampi/