The credit for this Lobster Tail Fra Diavolo with Zucchini Noodles recipe goes to Inspiralized.com. You can get the full version of their recipe here.
It is “turn in the manuscript” day! By the end of today, I will have e-mailed my editor the first copy of the entire Inspiralized cookbook, from soup to nuts.
I’m so insanely proud of this book, and I know that Clarkson Potter will do so much to make it even better. I’m so excited to see the first round of edits and to of course, have the photography shoot (in mid August!)
To celebrate, I’ve made a fancy schmancy recipe, perfect for summertime celebrations (like this one!)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1.5 tablespoon extra virgin olive oil
2 4-oz lobster tails, deshelled and cut into chunks
1 tablespoon minced shallots
2 cloves of garlic, minced
¼ teaspoon red pepper flakes (or more, if you like it spicy)
1 14.5oz can San Marzano crushed tomatoes
salt and pepper, to taste
2 medium zucchinis, Blade C, noodles trimmed
1 tablespoon freshly chopped parsley