3 medium zucchini
1 tsp. salt
1 lb shrimp, peeled and deveined, tails on
1 Tbsp. olive oil
1 shallot, finely sliced
2 Tbsp. sriracha sauce
1 Tbsp. tomato paste
1 tsp. brown sugar
2 Tbsp. butter
salt and pepper
Spiralize zucchini. Lay the zucchini noodles out on paper towels and sprinkle with about 1 teaspoon of salt.
Bring a large pot of water to a boil.
In a small bowl, mix the Sriracha, tomato paste, brown sugar, salt and pepper.
Warm the olive oil in a large skillet. Saute the shallots until just translucent and stir in the Sriracha mixture. Add in the shrimp and saute for a few minutes until barely pink).
Boil zucchini noodles for 1 minute, reserve 1 cup of the water and drain water and noodles right away.
Stir butter into shrimp mixture and ⅓ cup (or more) of reserved water. Stir until the butter has just melted and creates a sauce. Place the shrimp and sauce on top of the zucchini noodles and serve.