Tomato Shrimp with Zucchini Noodles
Description
Zucchini noodles are tossed in a fresh and flavorful tomato sauce blend with shrimp and veggies for this easy, one-skillet dinner.
Ingredients
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2 tablespoons extra-virgin olive oil, or as needed
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1 large yellow bell pepper, thinly sliced
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1/2 pound asparagus spears, trimmed and cut into 1-inch pieces
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1/4 pound fresh sugar snap pea pods, sliced diagonally
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1 pound extra-large shrimp - peeled, deveined, and tails removed
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1 pinch kosher salt and ground black pepper to taste
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1 (24 ounce) jar tomato, basil, and garlic pasta sauce
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16 ounces zucchini noodles
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1 tablespoon shaved Parmesan cheese, or to taste
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1 tablespoon torn fresh basil leaves, or to taste
Directions
1
Heat oil in a large skillet over medium heat. Add bell pepper and cook until slightly softened, 5 to 6 minutes. Stir in asparagus and snap peas and continue to cook until bright green and tender, 3 to 4 minutes. Add shrimp and season with kosher salt and pepper. Cook until shrimp are firm and pink, 4 to 5 minutes.
2
Pour tomato sauce into the mixture and bring to a simmer. Toss in zucchini noodles and cook until tender yet firm to the bite, 6 to 7 minutes. Garnish with Parmesan cheese and basil.