Tomato Shrimp with Zucchini Noodles recipe
All Recipes Seafood Shellfish Shrimp
Ingredients
- 2 tablespoons extra-virgin olive oil, or as needed 1 large yellow bell pepper, thinly sliced ½ pound asparagus spears, trimmed and cut into 1-inch pieces ¼ 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 (such as Bertolli®) 16 ounces zucchini noodles 1 tablespoon shaved Parmesan cheese, or to taste 1 tablespoon torn fresh basil leaves, or to taste
Nutrition Info
- 388.5 caloriescarbohydrate: 35.6 gcholesterol: 177 mgfat: 14 gfiber: 7.9 gprotein: 30.3 gsaturatedFat: 2.8 gservingSize: -sodium: 989.3 mgsugar: 19 gtransFat: : -unsaturatedFat: : -
Directions Tomato Shrimp with Zucchini Noodles
Directions
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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.
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.