I love shrimp parmesan and make it often at home because it’s so much healthier to make it yourself. Rather than frying the shrimp like you’d get from a restaurant, I bake them in the oven until golden. I’ve been using Tuttorosso tomatoes for years – if you’ve been following me from the beginning, you probably already know that they’re my crushed tomato of choice. This recipe is simple, you’ll want to have everything prepped and ready before you start making this, because it comes together fast.  Have your zucchini cut and ready before you start, I prefer a thicker zucchini noodle so I used the thicker noodle blade of my Paderno Spiralizer to cut my zoodles. Enjoy!

*You’ll only use half the egg so the nutritional info reflects 1/2 large egg. Disclosure: This post was sponsored by Tuttorosso Tomatoes. A natural fit as they have always been my favorite choice of canned tomatoes.

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