Spicy Shrimp over Carrot Noodles or Whole Wheat Pasta

My family loves shrimp, so I use a 2 pound bag of frozen shrimp at least once a week.  I decided to use carrot noodles instead of pasta for myself and I made a whole wheat pasta for my family.  Both versions were fabulous.

Recipe adapted from Food Network

Ingredients:

2 pound bag frozen shrimp thawed tails and shells removed

12 ounces whole wheat pasta OR 1 large carrot sliced using a vegetable peeler to make noodles

2 teaspoons Italian seasoning divided

½ teaspoon red pepper flakes

1 medium shallot diced

½ cup white wine or low sodium chicken broth

1 jar marinara sauce OR 1 15 ounce can diced tomatoes with basil

1 tablespoon olive oil or flavored grapeseed oil (I used basil pesto)

2 tablespoons fresh basil or parsley

2 tablespoons half and half or heavy cream

¼ cup shredded parmesan or mixed Italian cheeses

Directions:

1. Bring a large pot of salted water to a boil if using whole wheat pasta.  Add pasta and cook as directed. Reserve 1 cup water.  Drain.
2. If using carrot noodles spray a nonstick pan with olive oil spray.  Sprinkle grapeseed oil over carrots.  Add ¼ cup white wine or chicken broth. Sprinkle 1 teaspoon of Italian seasoning.  Sauté until noodles are softened.  Remove from heat.
3. Spray a nonstick pan with olive oil spray.  Sauté the shrimp until no longer pink.  Sprinkle red pepper flakes over shrimp.  Set shrimp aside.
4. Add the shallot to the skillet.  Cook for 2 minutes.  Add ¼ cup white wine.  Add diced tomatoes or marinara sauce. Cook 5 minutes.  Add heavy cream and reserved pasta water. 
5. Return shrimp to the pan and stir. 
6. Top with basil or parsley and shredded cheese.
7. Serve over whole wheat pasta or vegetable noodles.