30 Minute Shrimp Pasta Primavera with Zoodles
Whole wheat spaghetti and zucchini noodles tossed in tomato basil sauce with shrimp, peppers, spinach, herbs and parmesan cheese. A nutritious weeknight meal that comes together in only 30 minutes!
Servings: 4 servings
Ingredients
- 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 1/2 cups jarred tomato basil sauce
- 2 large zucchinis spiralized
- 1/4 cup fresh basil leaves
- 1/4 cup freshly grated parmesan cheese
- Sea salt and black pepper to taste
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 380kcal | Carbohydrates: 50g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Sodium: 660mg | Fiber: 9g | Sugar: 11g