Shrimp Fra Diavolo With Artichokes

Here’s another favorite mine that’s back in rotation since I can serve it over zucchini (or yellow crookneck) squash that I have made into “pasta” with my Veggetti.

Ingredients:

• 8 ounces Raw Shrimp, Tails Removed and Deveined (I Buy Trader Joe’s Argentinean Frozen Shrimp and It’s All Done For Me)
• 10 ounces Trader Joe’s Traditional Marinara Sauce
• 1/2 Can Trader Joe’s Artichoke Hearts In Water, Drained and Chopped
• 1 teaspoon Dried Red Chilies
• 1 pound Zucchini or Yellow Crookneck Squash Run Through a Spiralizer or Veggetti to Create Strand
• 1 teaspoon Sea Salt

Directions:

• Drain the zucchini pasta in a colander for about 20 minutes while you assemble the other ingredients
• Dry with paper towels, squeezing out as much water as possible
• Sprinkle shrimp with sea salt and red pepper flakes
• Spray a frying pan with olive oil spray, heat to medium
• Add the shrimp and sauté until translucent, about 5 minutes
• Remove shrimp from pan and set aside
• Add the “Zoodles” to the frying pan and sauté dry for about 2-3 minutes until al dente.  Remove from pan and set aside
• Add Marinara Sauce and artichokes to frying pan and mix to spread the artichokes.  When sauce is hot add back in the Zoodles and the shrimp, tossing it to cover the Zoodles and spread the shrimp and artichokes evenly
• When warm (2-3 minutes) remove and serve, topping each serving with 2 tablespoons parmigiana cheese

Nutrition:  Makes 2 servings, each with approximately

• 273 calories and
• 33 grams protein