Shrimp Parmesan with Zucchini Noodles

By Linkehoe

Ingredients

• For the Zoodles:
• 8 oz peeled and deveined jumbo shrimp
• fresh black pepper, to taste
• 1 large egg, beaten*
• 1/4 c panko crumbs
• 1/4 c grated parmesan cheese
• 1 t garlic seasoning
• olive oil cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 1 1/4 cups crushed tomatoes, I always use Tuttorosso
• 1 T balsamic
• 1 t. Red pepper flakes
• kosher salt and pepper, to taste
• 2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
• 1 oz shredded mozzarella cheese (I love Polly-O)

Preparation

Step 1

Preheat oven to 450°F. Spray a baking sheet with cooking spray.
Put the beaten egg in one bowl, and the garlic seas, panko and parmesan cheese a second bowl. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.

Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes.
In a large oven safe skillet heat the oil over medium heat. Add the red pepper and garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.

Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts