Another super quick, simple, delicious & nutritious recipe as part of my Weeknight Cooking series…Shrimp Primavera with Veggie Noodles…lean, protein-packed shrimp, tons of veggies, and oh so satisfying, in under 30 minutes!
In case you couldn’t tell by my ever dwindling posts here and my non-existent weekday Instagram presence (cue tearful emoji), my dietetic internship has been consuming 16+ hours of each day, making me cranky and squashing my creativity…not that I’ve even had time to get jiggy with it in the kitchen. I’d love to say that my absence has been because I was traveling or living a life full of laughs (OK, maybe a little…I did get into Gramercy Park over the weekend!), but NOPE, just werk werk werk werk werk. Two more months people (weeeee!!!).
Anyyywhooo, I whipped up this recipe a while ago and finally photographed it to share because it’s a staple round here on busy weeknights and literally takes under 30 minutos start to finish. And I know it’s not “meatless” this Monday, but I wanted to share another Weeknight Cooking staple this month that’s OH SO GOOD. If you want more #MeatlessMonday recipes, click here for now, and ((hopefully)) I’ll be back atcha next week with a fresh meat-free meal.
Shrimp are one of my fave go-to pescatarian-friendly proteins because they’re low cal, easy to prepare (as in you don’t have to worry about if shells are open or closed!), and typically just as delicious frozen and thawed as they are bought fresh, which means more money in mah pocket!
I paired this shrimp primavera with veggie noodles so I could stuff my face with alllll the food and still feel energized, healthy, and ready to take on the world after.
My Shrimp Primavera with Veggie Noodles is…
- Loaded with FIBER & PROTEIN!
- Satisfying, satiating, and filling
- Gluten free & grain free (if you’re into that sort of thing)
- Nut free & peanut free (obviously!)
- Dairy free
- A 30 minute meal (the best part?!)
Without further ado so I can get back to preppin’ for a busy week, here’s how to make my Shrimp Primavera with Veggie Noodles and some tools you may need to make this recipe…
Rao’s Sauce (It’s a little pricey, but cuts down on cooking time with no added sugar, so it’s always in my pantry!)
Large nonstick skillet/pan
Spiralizer (Some of the best $30 I’ve ever spent!)
Rimmed cookie sheet
No-Salt Italian Seasoning (I love this one!)
- For the Veggie Noodles:
- 1 medium sweet potato, spiralized
- 1 Idaho potato, spiralized
- 1 large zucchini, spiralized
- Nonstick spray
- Salt and pepper, to taste (I use about 1/8 teaspoon each)
- For the Shrimp Primavera:
- 1 lb shrimp, fresh or frozen and thawed, deveined, tails removed
- ¼ teaspoon freshly ground black pepper, divided
- ½ teaspoon extra virgin olive oil
- Nonstick olive oil spray
- 2 garlic cloves, minced
- 1 cup yellow onion, sliced (about 1 medium onion)
- 3 cups assorted vegetables (I used eggplant, mushrooms, bell peppers & tomatoes)
- 1 teaspoon no salt Italian seasoning (alternatively, oregano, dried parsley, basil)
- ¼ teaspoon smoked paprika
- ¼ teaspoon red chili flakes
- 3 cups tomato/marinara sauce (I used Rao’s Marinara Sauce)
- 1 tablespoon balsamic vinegar
- 2 cups baby spinach
- 1 tablespoon basil, chopped
- Preheat oven to 375°F.
- On a tin foil lined baking sheet, sprayed with nonstick cooking spray, evenly distribute potato noodles. You may need to use 2 cookie sheets for all of the noodles.
- Bake for 15 minutes, tossing with tongs halfway through cooking.
- When the potato noodles are cooked through, toss with toss with zoodles (zucchini noodles) in a large bowl to lightly cook the zoodles.
- While the veggie noodles are cooking, rinse shrimp under cool water, pat dry. Sprinkle shrimp with 1/8 teaspoon black pepper.
- Coat a large skillet over medium heat with olive oil, cook shrimp 1-2 minutes on each side, or until just opaque. Remove shrimp from heat and set aside.
- Carefully wipe down skillet and spray with nonstick spray. Over low-medium heat, cook garlic and onion until soft and translucent, about 5-7 minutes. Add additional vegetables, cooking until soft, about an additional 5 minutes. Add 1/8 teaspoon black pepper, no salt Italian seasoning, paprika and red chili flakes.
- Once vegetables are mostly cooked, add marinara sauce, balsamic vinegar, and let simmer for an additional 3-5 minutes. Add shrimp to sauce and vegetable mixture and add baby spinach. Cook until baby spinach is wilted. Serve over veggie noodles, garnish with fresh basil, if desired.
Cheers to simplicity!
Looking for more veggie noodle filled recipes? Try these: