3 tbsp avocado or olive oil, separated
1 lb peeled/deveined shrimp
4 medium zucchinis, spiralized or chopped
¼ cup coconut cream
1 medium diced onion
3 garlic cloves, minced
1 14-ounce can crushed tomatoes (fire-roasted if you can find it)
¼ cup gluten-free vodka (optional!)
3-4 cups washed baby spinach.
⅓ cup chopped flat leaf parsley
(optional: ½ cup crumbled goat cheese)
In a large skillet over medium heat, heat the oil. Add the shrimp and cook for 1-2 minutes on each side, until done. Remove from the pan and place on a covered plate to remain warm.
Add the onion to the pan and cook for 3-4 minutes, until they start to soften. Add the garlic and red pepper flakes and continue to cook for 1-2 more minutes. Pour in the tomatoes and vodka and lower the heat slightly and let cook until the sauce thickens, about 10 minutes. Pour in the coconut cream and continue to cook for 5 minutes. Taste and add salt/pepper as necessary.
In another skillet, heat 1 tbsp oil and cook the zucchini until it’s done. The zoodles should take 3 to 5 minutes while chopped zucchini will take a bit longer. Stir in the spinach and cook till it’s wilted.
Toss the cooked zucchini/spinach into the sauce along with the parsley, and add in the shrimp and optional goat cheese. Season to taste.