4 tablespoons of olive oil
1½ lbs. of shrimp, peeled & deveined
½ cup of onions, diced
2 garlic cloves, minced
⅓ cup of white wine
1 teaspoon of red pepper flakes
1 pint of cherry tomatoes
salt & pepper
juice of 1 lemon
⅓ cup of fresh basil, chopped
3 zucchini, made into noodles
Heat a large skillet to medium high heat. Add 2 tablespoons of olive oil and the shrimp. Immediately season shrimp with ½ teaspoon of red pepper flakes, salt & pepper. Saute each side for 2-3 minutes or until the shrimp turn opaque in color. Remove shrimp from the pan. Into the same skillet the shrimp were in add onions, saute from 3-4 minutes until translucent. Next add garlic and saute for 30 seconds, immediately add white wine to deglaze and scrap all the brown goodness off the bottom of the pan. Add in the cherry tomatoes, cover skillet and saute for 3-4 minutes or until tomatoes start to get somewhat soft. Add shrimp back to the pan, butter, lemon juice, ½ teaspoon of red pepper flakes, and basil. Stir until butter melts. Heat a large non-stick skillet to medium high heat. Add 2 tablespoons of olive oil to the pan and then zucchini noodles. Saute for 2-3 minutes, and remove. Add noodles to the shrimp mixture, toss to coat and serve!

Sharing is caring!