Make sure to soak cashews overnight.

Place sun-dried tomatoes in a small bowl and cover with boiling water to soften. We will come back to those later.

Spiralize the zucchini, add to a colander, sprinkle with 1 tsp sea salt and toss well. Allow to drain Toss the zoodles a few more times during the next few steps to help them release their water.

Dry shrimp well with paper towels and sprinkle with a bit of salt and pepper (not too much).

Add cashews and 3/4 cup water to a high-powered blender (like a Vitamix) and blend on high until smooth (1-2 minutes). You can also try this in a food processor, but the sauce will not be as smooth. Add the shallot, garlic, lemon juice, Creole seasoning, and nutritional yeast. Blend on high until well combined. Reduce to medium and drizzle in the olive oil. Blend until emulsified.

Heat 2 Tbsp butter over medium-high heat in a large skillet. Once pan is hot, add shrimp one by one and cook for about 1 minute per side for medium sized shrimp. Adjust cooking time based on size of shrimp. They are done when pink on the outside and opaque throughout. Remove to a plate.

Squeeze as much water out of zoodles as possible by pressing with hands using paper towels if needed.

Drain tomatoes, squeeze out excess water, then roughly chop.

Heat 1 Tbsp butter over medium heat. Cook zoodles for 3-5 minutes or until just cooked through. Drain off extra water at the end! Don't skip this step or your sauce will be too watery.

Add sauce, shrimp, and tomatoes to the pan. Toss to combine and cook on medium-low for 1-2 minutes until heated through.

Season to taste with sea salt.