Shrimp Creole with Zucchini Noodles

Ingredients

• 1 lb Shrimp, peeled and deveined
• 4 medium Zucchini, spiralized
• 1 can (14.5 oz) Diced tomatoes
• 2 tbsp Tomato paste
• 1 medium Onion, chopped
• 1 medium Bell pepper, chopped
• 2 stalks Celery, chopped
• 3 cloves Garlic, minced
• 2 tbsp Creole seasoning
• 2 tbsp Olive oil
• 1/2 cup Chicken broth
• 1 tsp Hot Sauce

Instructions

1. 1Place a 12-inch skillet over medium-high heat, which is 375°F (190°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 1 chopped medium onion, the 1 chopped medium bell pepper, and the 2 chopped stalks of celery to the hot skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Add the 3 minced cloves of garlic and the 2 tablespoons of Creole seasoning to the skillet. Stir constantly and cook until fragrant, about 1 minute.
4. 4Pour in the 1 can (14.5 oz) of diced tomatoes, the 2 tablespoons of tomato paste, and the 1/2 cup of chicken broth. Stir everything together and bring the mixture to a gentle simmer, which is a low boil with small bubbles.
5. 5Add the 1 lb of shrimp to the simmering tomato mixture. Cook, stirring occasionally, until the shrimp turn pink and opaque, and reach an internal temperature of 145°F (63°C), about 3-5 minutes.
6. 6Stir in the 4 spiralized medium zucchini noodles. Continue to cook, tossing gently, until the zucchini noodles are heated through, about 2 minutes. Stir in the 1 teaspoon of hot sauce.
7. 7Serve the Shrimp Creole with Zucchini Noodles immediately.

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