Tomato Shrimp with Zucchini Noodles

Directions

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

Methods :

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.