12 oz. zucchini, cut into noodles
3 T. olive oil total
20 large shrimp, shelled and deveined
3 Roma tomatoes, coarsely chopped
3/4 c. parsley, chopped
1 large clove garlic, minced
Dash black pepper
1/8 tsp. red pepper flakes
¼ tsp. sea salt
15 pitted black olives, cut into halves
¼ tsp. anchovy paste or 1 anchovy, mashed (optional but very good in this dish)
¼ c. white wine (I used Chardonnay), omit if still on Induction
DIRECTIONS: Coarsely chop the tomatoes and set aside. Halve the olives and set aside.
Cut the zucchini into long spaghetti-type noodles. Heat 1 T. olive oil in a non-stick skillet and saute zoodles on low heat for a few minutes, stirring and tossing them just until they “green up” and are no longer opaque. Turn off heat so they will not cook further. In another non-stick skillet on high heat the remaining olive oil. Saute the shrimp until opaque. Add the tomato and stir/saute just until it begins to soften. Add parsley, red and black pepper, salt and olives, anchovy paste (if using) and stir. Add white wine and lower heat to medium. Simmer just 3 minutes tops. If you prefer your tomato to be less cooked in such dishes, add them last. Dip mixture over the cooked zoodles or stir it together. Either presentation will look nice.
NUTRITIONAL INFO: Makes 4 servings, each contains:
160.8 calories, 10.9 g fat, 5.52 g carbs, 1.6 g fiber, 3.92 g NET CARBS, 8.25 g protein, 208 mg sodium