Shrimp and Zucchini “Pasta”

1 medium zucchini
1 medium yellow squash
2 tablespoons olive oil, in all
1 tablespoon chopped fresh basil
1 cup quartered cherry tomatoes
2 teaspoons minced garlic
1 tablespoon Salt-Free Sugar-Free Sweet Basil & Tarragon
½ cup unsalted chicken stock
1 pound shrimp, peeled and deveined

Remove the root end of the zucchini and squash. Using a vegetable peeler, ribbon slice the zucchini and squash. Once done, place two folded paper towels on a plate and lay the ribboned vegetables on top. Press down with two more folded paper towels and set aside. This step is crucial to remove most of the moisture from the ribbons to help them keep their shape and texture.

Heat 1 tablespoon olive oil in a non-stick skillet on medium high to a shimmer. Add the basil, tomatoes, garlic and 1 teaspoon of Sweet Basil & Tarragon and cook for 5 to 7 minutes, stirring frequently. Add the chicken stock and cook for 5 more minutes, then add the remaining oil, shrimp, Sweet Basil & Tarragon and shrimp, and stir well. Cook for 3 minutes until shrimp are cooked through. Add the vegetable ribbons and cook for 1 to 2 minutes, stirring frequently. Remove from heat and serve immediately.