Tomato-Basil Sauce with Shrimp

A pasta recipe that has no carbs? Yup, you can make this pasta recipe with zucchini noodles and have a filling meal of veggies and protein! This is one of my favorite recipes and my kids love the shrimp. My sauce comes out different every time since I season it to my liking – feel free to do the same.



6 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 lb raw shrimp, shelled
1 (28 oz) can crushed or pureed tomatoes (low sodium, no added sugar)
1 (28 oz) can diced tomatoes (low sodium, no added sugar)
3 Pinches sugar
Oregano, salt and black pepper
12 fresh basil leaves, chopped



  1. Coat a saucepan with 3 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft.
  2. Add the shrimp and cook for 2 minutes each side and remove immediately to avoid overcooking.
  3. Leave juices and garlic in pan.
  4. Add the tomatoes and sugar; season with oregano, salt and pepper.
  5. Turn the heat up slightly to medium and simmer the sauce for at least 10 minutes, stirring occasionally.
  6. Stir in the basil and the remaining olive oil and simmer very low for 10 minutes up to 1 hour for best flavor.
  7. Toss with pasta (or zucchini noodles as shown here) and cooked shrimp.

Yield: 6-8 servings

21 Day Fix: Measure 1/2 to 1 green/veggie of sauce, 1 red/protein of shrimp and regular pasta will count as a yellow/carb (measure in yellow container cooked) and using zucchini noodles would be another veggie (1/2 to 1 green depending on your serving size).