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Tomato Shrimp with Zucchini Noodles
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
"Zesty shrimp and veggie zoodles in a quick and savory tomato sauce, a delightful one-pan meal."
Ingredients:
  • 2 tablespoons extra-virgin olive oil, or as needed
  • 1 large yellow bell pepper, thinly sliced
  • 0.5 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 0.25 pound fresh sugar snap pea pods, sliced diagonally
  • 1 pound extra-large shrimp - peeled, deveined, and tails removed
  • 1 pinch kosher salt and ground black pepper to taste
  • 1 (24 ounce) jar tomato, basil, and garlic pasta sauce
  • 16 ounces zucchini noodles
  • 1 tablespoon shaved Parmesan cheese, or to taste
  • 1 tablespoon torn fresh basil leaves, or to taste
Instructions:
  • 1. In a generous amount of oil, sauté bell pepper until slightly softened for about 5 to 6 minutes. Introduce asparagus and snap peas, cooking until bright green and tender for about 3 to 4 minutes. Finally, add shrimp, season with kosher salt and pepper, cooking until shrimp are firm and pink, approximately 4 to 5 minutes.
  • Simmer the mixture with the tomato sauce, then add zucchini noodles and cook for 6 to 7 minutes until tender but firm. Finish by topping with Parmesan cheese and basil for a delicious finish.

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