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30 Minute Shrimp Pasta Primavera with Zoodles | dishingouthealth.com

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!
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 380kcal


  • 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


  • 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.


Serving: 1g | Calories: 380kcal | Carbohydrates: 50g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Sodium: 660mg | Fiber: 9g | Sugar: 11g