1 Shallot (minced)
3 cloves Garlic (minced)
1 can (28 oz) Crushed tomatoes
2 tbsp Tomato paste
1 tsp Italian seasoning mix
1 lb Large shrimp (tails removed, peeled and deveined)
1/2 cup Heavy cream (or canned coconut milk)
Zucchini noodles (optional)
In a large skillet, heat the oil over medium heat. Cook the shallot and garlic for 2 minutes, stirring occasionally.
Stir in the tomatoes, tomato paste and seasoning mix and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Add the shrimp, cover, and simmer for 3 minutes, or until opaque. Stir in the cream or coconut milk and cook for 2 minutes or until heated through.
Serve over zucchini noodles, if desired.