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Tomato Shrimp with Zucchini Noodles

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Tomato Shrimp with Zucchini Noodles



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.
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