In bowl, stir together tomatoes, olive oil, basil, garlic stir and season with salt and fresh ground pepper.

In large bowl, stir together shrimp, 1 tablespoon olive oil, garlic powder, Italian herb seasoning, salt and pepper.

Heat large sauté pan over medium heat. Add shrimp and cook until pink on both sides. Remove and set aside in clean bowl. (Note: Do not overcrowd pan; Cook shrimp in batches if needed.)

Turn heat down to medium under sauté pan and add 2 Tablespoons olive oil, onions, and red pepper; sauté 3 minutes.

Stir in corn and continue cooking 2 more minutes.

To pan, add zoodles one handful at a time, tossing and stirring into vegetable mixture until well combined. (Note: Do not overcook zoodles; they should be al dente.)

Stir in shrimp mixture.

Add one cup pomodoro sauce and toss to combine.

Serve family-style or in individual bowls with extra pomodoro on the side.

Add heat to shrimp sauté with pinch of crushed red pepper, if desired.

Top with shaved or grated parmesan, if desired.

Use any extra pomodoro sauce on toasted baguettes, grilled vegetables or baked fish.