Tomato Shrimp with Zucchini Noodles

Bright, colorful vegetable zoodle (zucchini spirals) tomato sauce dish that is simple and packed with flavor and shrimp... (of course). You most likely keep these ingredients in your pantry and kitchen all the time. I like hot and spicy foods, so I add that dash of Frank's RedHot® sauce to give the dish a little kick... yes, it's a Texas "thang".

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 389 Calories

Ingredients

• 2 tablespoons extra-virgin olive oil, or as needed
• 1 tablespoon shaved Parmesan cheese, or to taste
• 1 tablespoon torn fresh basil leaves, or to taste
• 1 pinch kosher salt and ground black pepper to taste
• 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 (24 ounce) jar tomato, basil, and garlic pasta sauce (such as Bertolli®)
• 16 ounces zucchini noodles

Recipe Instructions

Step 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.

Step 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.