Whole30 Shrimp Pomodoro Pasta
Serves: 2
  • Shrimp 10 oz (280 g)
  • Zucchini/Courgetti, Spiralized 2 each
  • Avocado Oil 2 TBSP
  • Grape Tomatoes 1.5 cup (220 g)
  • Tomato Paste .25 cup (55 g)
  • Garlic Cloves, Minced 5 each
  • Dried Oregano .25 TSP
  • Sea Salt .25 TSP
  • Basil, loosely packed and then chiffonade .25 cup (5 g)
  1. Slice the tomatoes in half lengthwise and heat 1 TBSP of the avocado oil in a saucepan over medium heat
  2. Add the tomatoes and allow to cook until they start to blister, but not totally break apart.
  3. Add the tomato paste, garlic, oregano, and sea salt and allow to cook until reduced, about 10-15 minutes on medium-low heat.
  4. Finally add the basil and stir to combine.
  5. In another pan heat the remaining 1 TBSP of avocado oil over medium heat. Then add the shrimp/prawns sautéing until cooked through. A helpful way I heard once to avoid overcooked shrimp is to think of them making a "C" shape when they are cooked and "O" for overcooked.
  6. Build your plates with the zoodles, then the shrimp, followed by the tomato sauce.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/08/03/for-the-right-reasons-and-a-whole30-shrimp-pomodoro-pasta/