Preheat oven to 400 degrees

Lightly coat a baking sheet with Cooking Spray

Slice Red Peppers in half lengthwise, remove seeds, and the top core

Place Peppers cut side up on baking sheet, bake 25 minutes

Transfer Peppers to a food processor and blend until they form a puree consistency

In a medium pan add 2 Tbs EVOO and heat over med heat

When oil starts to shimmer add Onion, Garlic, and Red Pepper Flakes

Sauté 3-4 minutes until Onions are soft

Add the Roasted Red Pepper puree, Vegetable Broth, and Oregano

Cook 5-7 minutes or until mixture thickens

Reduce heat to low and bring to a simmer to allow the flavors to blend together

In a separate skillet add 1 Tbs EVOO and heat over med/high heat

When oil starts to shimmer add Zucchini noodles and sprinkle with a pinch of Salt and Pepper

Sauté 3-4 minutes or until al dente

Remove Zucchini and set aside

In the same skillet add Shrimp and sprinkle with a pinch of Salt and Pepper

Sauté 3-5 minutes or until Shrimp are cooked all the way through

Add sauce to the pan with the Shrimp

Add Zucchini noodles

Stir and cook until combined about 1-2 minutes

Garnish with Parsley

Serve immediately

Enjoy!