Put your spiralized zucchini in a large bowl lined with paper towel and sprinkle with a large pinch of sea salt, set aside.

In a medium saucepan over medium heat, add the approved oil and cook the garlic in the oil until just softened. Add the tomatoes, Italian seasoning, crushed red pepper and salt, stir and heat until just boiling. Turn the heat down to low, add the fresh basil, and allow to gently simmer.

While the sauce simmers, heat a large skillet over med-hi heat and add your approved oil. Sprinkle the shrimp with a generous pinch of sea salt and the smoked paprika, then add to the hot skillet.

Cook 2-3 minutes on each side until lightly browned on the outside and cooked through. Remove from heat and add to the simmering tomato sauce.

Heat the same skillet once again over med-hi heat. Make sure the zucchini noodles are drained of excess water and add them to the skillet, stirring and cooking for about 2-3 minutes, until just softened. Don’t overcook – they get more watery the longer they’re cooked for.

Remove sauce from heat and toss with the zucchini pasta in a serving bowl. Garnish with extra fresh basil if desired, and serve warm. Enjoy!