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.