SHRIMP PASTA PRIMAVERA WITH ZOODLES

By BearForce

Serves: 4 servings

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

• 2/3 lb raw shrimp, peeled and deveined
• 6 ounces whole wheat spaghetti
• 2 large zucchinis, spiralized
• 1 yellow bell pepper, sliced into thin strips
• 3 generous handfuls of fresh baby spinach
• 4 cloves of garlic, minced
• 1 shallot, minced
• 2 tsp butter
• 2 tsp extra virgin olive oil
• 1 1/2 cups jarred tomato basil sauce
• 1/4 cup Italian parsley, roughly chopped
• 3 tbsp fresh basil, rougly chopped
• 3 tbsp parmesan cheese
• 1/4 tsp crushed red pepper flakes - optional
• Sea salt and black pepper to taste

Preparation

Step 1

Spiralize zucchini into zoodles. Set aside.

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

While the pasta cooks, add olive oil to a large non-stick skillet and turn up to medium heat. Once hot, add bell pepper and saute until softened, ~4-5 minutes. Add spinach during final minute and cook until wilted. Transfer to a plate. Add 1 tsp butter, shallot and garlic to pan. Saute for ~1-2 minutes, stirring often to prevent burning. Transfer to plate.

Add remaining tsp of butter and shrimp to pan. Lightly season with salt and pepper and cook for ~2-3 minutes per side, or until no longer opaque. Once shrimp are cooked, add peppers, spinach, garlic and shallot back to pan. Pour in tomato basil sauce and toss to combine.

Add zucchini noodles to pasta and cook for 60 seconds. Drain pasta/zoodles and place back in pot. Pour shrimp and vegetable mixture into pot and toss everything to combine. Add fresh herbs and give it a final toss. Top with parmesan cheese