30 Minute Shrimp Primavera with Veggie Noodles
This 30 Minute Shrimp Primavera with Veggie Noodles is a quick, healthy meal full of lean, protein-packed shrimp, and tons of veggies, that you can make in under 30 minutes!
Gluten Free, Grain Free, Dairy Free, Nut Free, Egg Free, Soy Free
Life is BUSAYYY! I don’t know about you, but I rarely have more than 30 minutes to whip up dinner… but that doesn’t mean I can’t make a delicious meal in just minutes.
Time and time again I see clients, friends, and family tell me they just don’t have time to cook. That just can’t be true! You DO have time to cook… you just choose to use your time differently (and that’s OK!).
But if you’re trying to cook more, you CAN make a simple, deliciously nutritious meal in MINUTES.
I wrote an entire ebook with fifty 20-minute meals!
Personally, when I’m in a rush, I love to cook with fish – it cooks up SO quickly. Shrimp, specifically, require less than 10 minutes to cook… so that time excuse?! NUH UH!
This dish is another Weeknight Cooking staple this month that’s OH SO GOOD.
Not only do shrimp cook quickly, but they’re 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, as with mussels or clams), and typically just as delicious frozen and thawed as they are bought fresh, which means more money in mah pocket!
Shrimp are also rich in iodine, some omega-3 fatty acids, and even antioxidants!
[Tweet “Try this delicious #30minutemeal: SHRIMP PRIMAVERA over veggie noodles!”]
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, but of course you could pair with your favorite pasta. I have some of my favorite pastas in my Amazon store.
So let’s talk about veggie noodles…
There’s nothing wrong with regular old pasta. I repeat, there’s nothing wrong with regular ol’ pasta!
HOWEVER, sometimes you may want a lighter dish. Something that doesn’t sit in your belly as much. Maybe you’re eating dinner late at night or maybe it’s warmer out and your appetite fluctuates. Maybe you have a food allergy or food sensitivity and don’t tolerate wheat-based pastas or legume-based pastas.
These are all good reasons to try veggie noodles.
If you’re ONLY eating veggie noodles to save calories and don’t think you’ll be as satisfied, I urge you to reconsider trying said veggie noodles.
Instead, go halfsies to boost your veggie intake, but still find satisfaction by having real pasta in there too!
This 30 Minute Shrimp Primavera with Veggie Noodles is…
- Loaded with FIBER & PROTEIN!
- Figure-friendly
- Satisfying, satiating, and filling
- Gluten free & grain free (if you’re into that sort of thing)
- Nut free and peanut free
- 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!)
{Weeknight Cooking} Shrimp Primavera with Veggie Noodles
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
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
- 1/4 teaspoon freshly ground black pepper, divided
- 1/2 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)
- 1/4 teaspoon smoked paprika
- 1/4 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
Instructions
For the Veggie Noodles:
- 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.
For the Shrimp Primavera:
- 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.
Don’t forget to PIN IT…
Cheers to simplicity!
XO
Looking for more veggie noodle recipes? Try these:
Veggie Fajita Spaghetti Squash Stir Fry
Love love this dish – this could be dinner for me weekly!