Shrimp Zoodles Parmesan for Two

Ingredients

• 8 oz peeled and deveined jumbo shrimp
• fresh black pepper (to taste)
• 1 large egg (beaten*)
• 3 tbsp whole wheat Italian seasoned breadcrumbs
• 1 tbsp panko crumbs
• 1 tbsp grated parmesan cheese
• olive oil cooking spray
• 1 tsp olive oil
• 2 clove garlic (crushed with the side of a knife)
• 1 1/4 cup crushed tomatoes (I always use Tuttorosso)
• kosher salt and pepper (to taste)
• 2 medium zucchini (14 oz total, spiralized with the thicker blade, and cut into 6-inch lengths)
• 1 oz shredded mozzarella cheese (I love Polly-O)

Instructions

1. Preheat oven to 450°F. Spray a baking sheet with cooking spray.
2. Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl.
3. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.
4. Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes.
5. Turn shrimp over then cook another 3 minutes or until cooked though.
6. In a large oven safe skillet heat the oil over medium heat.
7. Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes.
8. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.
9. Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.