Preheat oven to 400˚. Place tomatoes and shallots on a sheet pan and coat liberally with nonstick oil spray, salt and pepper. Roast for 15 to 20 minutes until tomatoes are soft and begin to blister and shallots are lightly browned.

While tomatoes are in the oven, make zucchini noodles. Cut off the ends of the zucchini and julienne using a spiral slicer, julienne peeler or vegetable peeler. (You can peel the zucchini or leave the skin intact.) Wrap the noodle strands in a few layers of paper towels and squeeze to remove some of the moisture. Set aside.

Prepare the shrimp. Liberally coat a large sauté pan with oil spray and warm over medium heat.

Add shrimp and cook until pink and opaque, approximately 3 minutes per side. Remove shrimp from pan and set aside.

Liberally re-coat the same pan with oil spray and add garlic. Sauté for 1 minute, stirring frequently.

Remove tomatoes and shallots from oven, and add to skillet with garlic (Be sure to include all juices from baking sheet.) Add wine, vinegar, salt and red pepper flakes, if using. Bring to a boil then reduce to a simmer. Simmer until reduced and thick, stirring frequently and breaking up tomatoes with wooden spoon, approximately 5 to 8 minutes.

Add zoodles to pan with sauce and cook 1 to 2 minutes. (Alternatively, you can gently steam zoodles on the stovetop or in the microwave until tender, divide amongst 4 bowls, then pour sauce and shrimp over each bowl).

Stir in shrimp and basil and remove from heat. Divide zucchini and shrimp among four bowls.