ingredients

1.5 pounds shrimp, peeled & deveined 

3 large zucchini

1 small yellow onion, diced

1 - 14 ounce can crushed tomatoes

3/4 cup light coconut milk

4 cloves garlic, minced

3 tablespoons olive oil, divided

1 teaspoon salt

1 teaspoon pepper

1 teaspoon italian seasoning

1/4 teaspoon red pepper flakes

fresh ground salt & pepper for zucchini noodles

a handful of freshly chopped basil

directions

cut end off of zucchini & spiralize into noodles.  {I use this simple hand held one, but there are many options for this}

place 1 tablespoons of olive oil in the bottom of a skillet & heat over medium high.  sauté zucchini 3-4 minutes, until soft but not soggy.  sprinkle with freshly ground salt & pepper.  place zucchini noodles in colander while cooking shrimp, to drain off extra liquid.

place remaining olive oil into pan & sauté onion 5 minutes.  add in garlic & continue to cook 1 minute.  

add tomatoes, coconut milk, salt, pepper, italian seasoning & red pepper flakes into pan.  cook at a low boil for 5 minutes.

place shrimp into the sauce & cook an additional 5 minutes, until shrimp are done.  add zucchini noodles back into pan & stir to heat thoroughly.

top with fresh chopped basil & serve.