Zucchini Noodles with Shrimp and Goat Cheese


I'm a carb-o-holic.  Before I started this blog, I would make pasta every night of the week.  I know, not the healthiest option, but delicious nonetheless.  I'm also a cheese-o-holic.  I love cheese on anything and everything, or even by itself.  When I came across this recipe from Cara's Cravings, I decided that I had to make it.  Not only is it healthy, replacing the pasta with zucchini "noodles" (and I LOVE zucchini), but it also incorporates goat cheese!  I had some shrimp still in the freezer, so I thought it would be a great way to use some of that up, too.  This recipe came together very quickly and was very good!  I wish I thought of making this earlier in the summer when my mom had tons of zucchini to give me.  I will definitely be making this again!

1 teaspoon Olive Oil
1 small Onion, thinly sliced (I used half of a vidalia)
2 Garlic Cloves, minced
12 ounces Shrimp, (I used about 8 frozen shrimp)
1 can (14 ounces) Diced Tomatoes
3-4 Zucchini, grated (I used 2 large ones and I made long strips with my mandolin)
Salt & Pepper, to taste
Crushed Red Pepper Flakes, to taste
1 teaspoon Basil, chopped (I used a few pinches of dried)
2 ounces Goat Cheese
*I added a splash of Tomato Puree 

Heat the olive oil over medium heat in a large skillet.  Add the onions and saute for about 5 minutes, or until softened.  Add the shrimp and garlic.  Cook the shrimp for about 1 minute on each side, until just opaque.  Remove the shrimp from the pan and add the tomatoes, crushed red pepper, and basil.  Bring to a boil, then reduce to a simmer and cook for about 5 minutes.  Add the zucchini and saute over medium heat until slightly softened, about 3 minutes.  At this point, my pan seemed dry, so I added a bit of tomato puree that I had open for another recipe.  Add the shrimp and heat through, about 1-2 minutes more.  Serve with crumbled goat cheese.