Shrimp Pasta Primavera with Zoodles comes together in just 30 minutes. Both kids and adults will love this healthy weeknight dinner.
Shrimp Pasta Primavera (with Zucchini Noodles!)
Is it just me or do rainy weeks pair exceptionally well with big bowls of pasta? I ask because it has been NONSTOP this week in Florida. And while I usually don't mind the rain, it does foster this inherent desire to be a bit lazy and crave comfort food.
Luckily, I have plenty of healthy comfort food recipes in my current arsenal. This one, however, happens to be one of my favorites.
How to Make Shrimp Primavera Pasta:
Easy is an understatement when it comes to this meal. Especially if you own a spiralizer (affiliate link!). Purchasing a spiralizer is one of the best decision I made, hands down. Coming from an Italian girl that LOVES her pasta, it has brought a whole new level of satisfaction to home cooking.
One of my favorite ways to prepare spaghetti now is to use half whole wheat pasta and half zucchini noodles. The "zoodles" add a TON of volume for very little calories and carbohydrates. I'm no math wizard, but MORE volume for LESS calories means you get MORE food!
Zucchini noodles also add extra fiber, which is always a win. If i'm not tossing them in red sauce, my alternative sauce is just a simple mix of sautéed garlic, olive oil and parmesan cheese. This is an excellent way to incorporate more vegetables into your meals. Whether it be a personal goal of yours, or an ambition for your whole family, what better way to entice everyone to eat more vegetables than to hide them in pasta?
This meal would certainly send me fleeting to the dinner table.
And then back to the fridge at 10PM to eat leftovers because everyone knows that late night cold pasta is the BEST. This weeknight-friendly pasta is...
- Hearty and filling, yet super light
- High in fiber (whole wheat spaghetti and veggies galore!)
- High in protein, thanks to loads of fresh spinach and perfectly seared, succulent shrimp
- Rich in antioxidants
- Deliciously SIMPLE and basically the best weeknight meal ever
Plus, less time in the kitchen means more time to watch the women's gymnastics individual finals tonight!Get your forks ready to twirl because this meal wins the gold.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Healthy Shrimp Pasta Recipes:
30 Minute Shrimp Pasta Primavera with Zoodles
- 6 oz. dry whole wheat spaghetti
- 1 Tbsp. extra virgin olive oil
- 1 yellow bell pepper thinly sliced
- 3 generous handfuls of fresh baby spinach
- 1 Tbsp. unsalted butter
- 4 cloves of garlic minced
- 1 large shallot minced
- 12 oz. raw shrimp peeled and deveined
- 1 ½ cups jarred tomato basil sauce
- 2 large zucchinis spiralized
- ¼ cup fresh basil leaves
- ¼ cup freshly grated parmesan cheese
- Sea salt and black pepper to taste
- Heat a large pot of salted water over high heat. Once boiling, add pasta and cook until al dente.
- While the pasta cooks, add oil to a large skillet over medium heat. Once hot, add bell pepper and cook until softened, about 4 to 5 minutes. Add spinach during final minute and cook until wilted. Season veggies with salt and pepper, and transfer to a plate.
- Add butter, shallots, and garlic to pan; cook 2 minutes, stirring often to prevent burning. Add shrimp to pan; season with salt and pepper. Cook for 2 minutes per side, or until no longer opaque. Once shrimp is cooked, add peppers and spinach back to pan. Pour in tomato basil sauce and toss to combine.
- Drain pasta and add back to pot. Stir zoodles into hot pasta, letting residual heat slightly cook zoodles. Add shrimp and vegetable mixture into pot with pasta; toss everything to combine. Stir in fresh basil and top with parmesan cheese.