Ingredients
4
4 servings
- •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
- •16 ounces zucchini noodles
- •1 tablespoon shaved Parmesan cheese, or to taste
- •1 tablespoon torn fresh basil leaves, or to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 389
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 8g
- Protein: 30g
- Sugar: 19g
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