Tomato Shrimp with Zucchini Noodles Recipe

Recipesfull introduces to you: Shrimp Recipes. (Tomato Shrimp with Zucchini Noodles Recipe). 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\".

Brief

Prep 20 mins

Cook: 25 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Tomato Shrimp with Zucchini Noodles Recipe

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

South of the Border Shrimp and Grits

Seafood

Directions

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.

Nutritional Information

Tomato Shrimp with Zucchini Noodles Recipe

Servings Per Recipe:4

Calories: 388.5

% Daily Value *

Protein: 30.3g 61%

Carbohydrates: 35.6g 12%

Dietary Fiber: 7.9g 32%

Sugars: 19g

Fat: 14g 22%

Saturated Fat: 2.8g 14%

Cholesterol: 177mg 59%

Vitamin A Iu: 1841.9IU 37%

Niacin Equivalents: 11.7mg 90%

Vitamin B6: 0.8mg 49%

Vitamin C: 116.6mg 194%

Folate: 100.4mcg 25%

Calcium: 160.5mg 16%

Iron: 6mg 34%

Magnesium: 111mg 40%

Potassium: 1255.2mg 35%

Sodium: 989.3mg 40%

Thiamin: 0.3mg 30%

Calories From Fat: 125.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.