Name: Zoodles with Spicy Garlic-Miso Shrimp
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons grapeseed oil; 3 cloves garlic, grated or finely minced; 1/4 to 1/2 teaspoon crushed red pepper; 1 pound sugar plum, grape or cherry tomatoes; 4 medium zucchini (see Cook's Note); 3 tablespoons yellow miso; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound large shrimp, peeled and deveined (22 to 25 shrimp); 1/2 cup thinly sliced basil leaves, plus whole leaves for garnish

Directions

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24m Easy 93%

CLASS

Special equipment:

Spiralizer (see Cook's Note)

Heat a large nonstick skillet over-medium low heat until hot. Add the oil, garlic and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomatoes and 1 cup of water. Simmer, stirring occasionally and gently smashing the tomatoes with a wooden spoon or silicone spatula, until some of the tomatoes start to burst, 10 to 15 minutes.
While the sauce cooks, prepare the zoodles: Spiralize the zucchini into fettuccine-shaped "noodles." Place in a medium bowl and set aside.
Once the sauce has cooked and some of the tomatoes have burst, add 1 more cup of water, the miso, salt and pepper. Stir together.
Add the zoodles and cook for 3 to 4 minutes then add the shrimp and cook, tossing occasionally, until the shrimp has cooked through and the zoodles are tender, 3 to 4 minutes. If the sauce looks too dry, stir in a little more water. Remove from the heat and stir in the sliced basil. Toss together.
Divide among 4 shallow bowls, garnish with basil leaves and serve.