30 Minute Shrimp Pasta Primavera with Zoodles

By Jamie Vespa

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!

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
• Sea salt and black pepper to taste

Instructions

1. 1

   Heat a large pot of salted water over high heat. Once boiling, add pasta and cook until al dente.

2. 2

   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.

3. 3

   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.

4. 4

   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.