Zucchini Noodles with Marinara Sauce and Shrimp

and roasted broccoli

Shrimp - Defrost shrimp.

Onions / Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.) (Can be done 1 day ahead)

Tomatoes - Drain the tomatoes. Reserve the liquids in one bowl and the solid tomatoes in another.

Heat oven to 425F / 218C.

Toss broccoli with olive oil (portion for broccoli), balsamic vinegar, and some salt and pepper. Spread out on a sheet pan and roast until tender, 20 to 25 minutes, shaking the pan halfway through cooking.

While broccoli roasts, heat a large nonstick pan or saute pan with olive oil (first portion for zucchini noodles) over medium heat. Add zucchini and saute until zucchini is tender, ~2 minutes for zucchini noodles and 6 minutes for zucchini slices. Season lightly with some salt and pepper. Transfer zucchini to a large serving platter.

Return the pan to the heat and add butter and olive oil (second portion portion for zucchini noodles) over medium heat. Add onions, garlic, oregano, basil, salt, and red pepper flakes and saute until soft, 2 to 3 minutes.

Use your hands to break apart the whole tomatoes as you add them to the onions and garlic. Pour in stock. (Reserve the tomato liquid to add later.)

Bring to a simmer and simmer for 6 to 8 minutes to reduce the liquids, continuing to stir the tomatoes to break them apart as they cook.

Pour liquids from peeled tomatoes into sauce. Cook, stirring frequently, until the sauce is rich and creamy, 5 to 8 minutes.

Add shrimp and stir to coat in sauce. Cook until the shrimp is opaque and cooked through, ~5 minutes.

Spoon warm sauce and shrimp over zucchini. 

Squeeze lemon juice over broccoli.

Serve zucchini noodles and sauce with roasted broccoli on the side. Enjoy!