Zucchini Noodles & Shrimp with Creamy Tomato Sauce

Ingredients

4 large zucchini (julienned in long strips)
1 c. Shirley J Universal Sauce
4 cups water
1 t. garlic powder
1/2 c. sun-dried tomato (chopped)
1 c. shrimp (peeled and de-veined)

Directions

Julienne zucchini into long strips, using a vegetable stripper. Make strips like long noodles. Stop peeling when you reach the seeds. Set aside.

Mix Shirley J Universal Sauce and water, bring to a simmer. Add remaining ingredients until thoroughly cooked. You'll know when shrimp is fully cooked when curled up and pink.

Too cook noodles: Add zucchini noodles into sauce and cook for 1 minute to heat noodles

Note: For a firmer zucchini noodle reduce cooking time or add noodles after sauce is taken off heat.