Shrimp and Zoodles with Roasted Red Bell Pepper Sauce

The original recipe was for seared scallops, but shrimp are more affordable and I had them on hand, so I made that slight alteration to the cookbook.  It tasted really good.  I got a little kick to the sauce from the red pepper flakes.

Zucchini Noodles with Roasted Red Bell Pepper Sauce
Recipe from Inspiralize Everything
Serves 2

Ingredients:
2 red bell peppers
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup diced onion
1 teaspoon dried oregano
1/3 cup low-sodium chicken broth
2 medium zucchini, spiralized into spaghetti noodles
6 large scallops (or substitute shrimp or whatever)
salt and pepper
1 tablespoon fresh parsley, for garnish

Directions:
Slice off the tops and bottoms of the peppers, cut them in half lengthwise, and remove the seeds.  Place them cut-side up on a baking sheet coated with baking spray.  Roast at 425º for 25 minutes.  Transfer to a food processor and pulse until mostly smooth.  Set aside.

Heat 1 tablespoon oil in a skillet over medium heat.  Add the garlic, onion, and red pepper flakes, and saute until the onion is soft, about 5 minutes.  Stir in the bell pepper puree and the oregano, and then add the broth.  Cook for 5 to 7 minutes or until the mixture thickens.  Reduce heat to low and simmer to allow the flavors to develop.

Meanwhile, heat a separate skillet over medium-high heat.  Add the zucchini noodles and cook for 3 to 5 minutes or until al dente.  Add noodles to the bell pepper sauce and toss to coat.

Add 1/2- 1 tablespoon oil to the empty skillet and heat over medium high.  Season the scallops (or shrimp) with salt and pepper and add to the heated skillet.  Cook for 2 minutes per side or until opaque and cooked through.

Divide the sauced noodles between two plates and top with the seared scallops.  Garnish with parsley.

Nutritional Info:  239 calories, 14 g protein, 5 g fiber