Bright, colorful vegetable zoodle (zucchini spirals) tomato sauce dish that is simple and packed with flavor and shrimp... (of course). You most likely keep these ingredients in your pantry and kitchen all the time. I like hot and spicy foods, so I add that dash of Frank's RedHot® sauce to give the dish a little kick... yes, it's a Texas "thang".

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Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add bell pepper and cook until slightly softened, 5 to 6 minutes. Stir in asparagus and snap peas and continue to cook until bright green and tender, 3 to 4 minutes. Add shrimp and season with kosher salt and pepper. Cook until shrimp are firm and pink, 4 to 5 minutes.

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  • Pour tomato sauce into the mixture and bring to a simmer. Toss in zucchini noodles and cook until tender yet firm to the bite, 6 to 7 minutes. Garnish with Parmesan cheese and basil.

Cook's Note:

I prefer Cece's(R) Veggie Noodle Co. brand of zucchini noodles. If you prefer to make your own zoodles, you will need at least 4 to 5 medium zucchini.

Nutrition Facts

389 calories; protein 30.3g; carbohydrates 35.6g; fat 14g; cholesterol 177mg; sodium 989.3mg. Full Nutrition
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