1 tbsp extra virgin olive oil
1 shallot, minced
3 cloves garlic, minced
1 (28-oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp Italian seasoning mix
1 lb peeled and deveined large shrimp, tails removed
1/2 cup heavy cream or canned coconut milk
Zucchini noodles (optional)
In a large skillet, heat the oil over medium heat. Cook the shallot and garlic for 2 minutes, stirring occasionally. Stir in the tomatoes, tomato paste and seasoning mix and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Add the shrimp, cover and simmer for 3 minutes, or until opaque. Stir in the cream or coconut milk and cook for 2 minutes or until heated through. Serve over zucchini noodles, if desired.