Tomato Shrimp with Zucchini Noodles
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Tomato Shrimp with Zucchini Noodles

1. Extra-virgin olive oil, or as needed - 2 tablespoons
2. Yellow bell pepper, thinly sliced - 1 large
3. Asparagus spears, trimmed and cut into 1-inch pieces - ½ pound
4. Fresh sugar snap pea pods, sliced diagonally - ¼ pound
5. Extra-large shrimp - peeled, deveined, and tails removed - 1 pound
6. Kosher salt and ground black pepper to taste - 1 pinch
7. Tomato, basil, and garlic pasta sauce - 1 (24 ounce) jar
8. Zucchini noodles - 16 ounces
9. Shaved Parmesan cheese, or to taste - 1 tablespoon
10. Torn fresh basil leaves, or to taste - 1 tablespoon

How to cook deliciously - Tomato Shrimp with Zucchini Noodles

1. Stage

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. Stage

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.