You may adjust the thickness of the sauce.
Measure and put your shrimp aside to thaw. In a cooking spray-coated skillet cook stewed tomatoes, halved cherry tomatoes, garlic, chopped onion and zucchini over low-medium heat. When zucchini is cooked, add the red pepper flakes and shrimp along with the herbs. If your sauce is a little thick, add some stock. Heat 5-10 minutes until the shrimp is heated through. Sprinkle salt and pepper to taste. While shrimp is cooking, in a separate pot or in microwave steam the baby spinach until wilted. Put on a plate and spoon finished tomato sauce over the top. Drizzle with olive oil. Submitted by: Michelle C.