Name: Tomato Shrimp with Zucchini Noodles
Ingredients: 2 tablespoons extra-virgin olive oil, or as needed; 1 large yellow bell pepper, thinly sliced; 0.5 pound asparagus spears, trimmed and cut into 1-inch pieces; 0.25 pound fresh sugar snap pea pods, sliced diagonally; 1 pound extra-large shrimp - peeled, deveined, and tails removed; 1 pinch kosher salt and ground black pepper to taste; 1 (24 ounce) jar tomato, basil, and garlic pasta sauce; 16 ounces zucchini noodles; 1 tablespoon shaved Parmesan cheese, or to taste; 1 tablespoon torn fresh basil leaves, or to taste

Ingredients

2 tablespoons extra-virgin olive oil, or as needed
1 large yellow bell pepper, thinly sliced
0.5 pound asparagus spears, trimmed and cut into 1-inch pieces
0.25 pound fresh sugar snap pea pods, sliced diagonally
1 pound extra-large shrimp – peeled, deveined, and tails removed
1 pinch kosher salt and ground black pepper to taste
1 (24 ounce) jar tomato, basil, and garlic pasta sauce
16 ounces zucchini noodles
1 tablespoon shaved Parmesan cheese, or to taste
1 tablespoon torn fresh basil leaves, or to taste

Steps

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.
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.