Name: Shrimp Zoodle Bowl With Pomodoro Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb. shrimp (peeled and deveined); 3 Tbsp. extra virgin olive oil (divided); ½ tsp. garlic powder; ½ tsp. Italian herb seasoning; 1/4 tsp. salt; 1/4 tsp. pepper (freshly ground); 1 small onion (minced); 1 sweet pepper (small dice); 3 ears corn (kernels removed from cobs); 2 medium-sized zucchini (or yellow summer squash, spiralized); 2 cups vine-ripened tomatoes such as plum tomato or slicing tomato (seeded and chopped); 2 Tbsp. extra virgin olive oil; Handful fresh basil leaves (roughly chopped); 2 cloves garlic (pressed or finely minced); Salt; Pepper (freshly ground, to taste)

This scrumptious shrimp dish ditches pasta for zoodles, aka zucchini noodles, and tops everything with an Italian raw pomodoro sauce. The shrimp is sautéed quickly with fresh corn and sweet pepper, tossed with spiralized squash and topped with mouthwatering flavor from tomato, garlic and fresh basil in the light sauce. The whole bowl comes together with bright taste to warm, nourish and cheer you.

Want some tips to avoid soggy zoodles? Keep the skin on your squash when spiralizing, pat dry and don’t overcook! Zucchini noodles cook quickly, taking just 2 to 3 minutes to warm up in a hot pan. Zoodles should be cooked al dente – just like pasta.

Zucchini Spaghetti with Shrimp & Pomodoro Sauce

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Shrimp Zoodle Bowl With Pomodoro Sauce

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 220 kcal

Author Cathy Vogt

Ingredients

1 lb. shrimp peeled and deveined
3 Tbsp. extra virgin olive oil divided
½ tsp. garlic powder
½ tsp. Italian herb seasoning
1/4 tsp. salt
1/4 tsp. pepper freshly ground
1 small onion minced
1 sweet pepper small dice
3 ears corn kernels removed from cobs
2 medium-sized zucchini or yellow summer squash, spiralized

Pomodoro sauce

2 cups vine-ripened tomatoes such as plum tomato or slicing tomato seeded and chopped
2 Tbsp. extra virgin olive oil
Handful fresh basil leaves roughly chopped
2 cloves garlic pressed or finely minced
Salt
Pepper freshly ground, to taste

Instructions

Pomodoro sauce

In bowl, stir together tomatoes, olive oil, basil, garlic stir and season with salt and fresh ground pepper.

Shrimp & zoodles

In large bowl, stir together shrimp, 1 tablespoon olive oil, garlic powder, Italian herb seasoning, salt and pepper.
Heat large sauté pan over medium heat. Add shrimp and cook until pink on both sides. Remove and set aside in clean bowl. (Note: Do not overcrowd pan; Cook shrimp in batches if needed.)
Turn heat down to medium under sauté pan and add 2 Tablespoons olive oil, onions, and red pepper; sauté 3 minutes.
Stir in corn and continue cooking 2 more minutes.
To pan, add zoodles one handful at a time, tossing and stirring into vegetable mixture until well combined. (Note: Do not overcook zoodles; they should be al dente.)
Stir in shrimp mixture.
Add one cup pomodoro sauce and toss to combine.
Serve family-style or in individual bowls with extra pomodoro on the side.

Chef notes:

Add heat to shrimp sauté with pinch of crushed red pepper, if desired.
Top with shaved or grated parmesan, if desired.
Use any extra pomodoro sauce on toasted baguettes, grilled vegetables or baked fish.

Recipe Notes

Make this bright recipe with ingredients from Vitacost!

Nutrition Facts

Shrimp Zoodle Bowl With Pomodoro Sauce

Amount Per Serving

Calories 220 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g15%

Polyunsaturated Fat 2g

Monounsaturated Fat 14g

Sodium 134mg6%

Potassium 562mg16%

Carbohydrates 12g4%

Fiber 3g12%

Sugar 7g8%

Protein 3g6%

Vitamin A 1763IU35%

Vitamin C 68mg82%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.