Shrimp Fra Diavolo over Zoodles
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 medium summer squashes (a combination of yellow squash and zucchini is pretty)
  • 2 Tbsp margarine
  • 1 lb shrimp, peeled and deveined
  • 2 Tbsp extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 large fresh tomato or 2 Roma tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • ¾ cup white wine
  • ½ tsp salt, divided
  • freshly ground black pepper to taste
  • 1 15 oz can crushed tomatoes
  • ½ tsp chopped fresh oregano
  • ½ tsp chopped fresh basil
  • ¼ tsp chopped fresh rosemary
  • 1 tsp chopped fresh parsley
Instructions
  1. Heat 2 Tbsp extra virgin olive oil in a large skillet.
  2. Add chopped onion and tomato and sauté about 3 minutes until onion is soft.
  3. Add minced garlic and crushed red pepper flakes.
  4. Saute about 30 seconds until aroma comes.
  5. Add white wine and scrape bottom of pan with a wooden spatula to release any browned bits.
  6. Boil wine until reduced by about half.
  7. Meanwhile heat 2 Tbsp margarine in another large skillet.
  8. Add zucchini and squash noodles to margarine in skillet, sprinkle with ¼ tsp salt, and cook occasionally stirring about 2 minutes until softened slightly.
  9. Once wine is reduced in other skillet, add crushed tomatoes, ¼ tsp salt, freshly ground black pepper, oregano, basil and rosemary.
  10. Bring to a boil.
  11. Add shrimp and simmer about 2 minutes until shrimp is just opaque and pink/just cooked through.
  12. Serve shrimp with sauce over zucchini and squash noodles (zoodles and sqoodles).
  13. Sprinkle each serving with a little parsley.
Recipe by Savory Nature at https://savorynature.com/2015/10/13/shrimp-fra-diavolo-over-zoodles/