One pan meals are the best. Then make it something with shrimp and pasta…shut. up. and feed me! Haha!

This recipe is sure to be a regular in your meal planning rotation. Discovering sweet potato glass noodles has been a game-changer for pasta dishes around here. They are made with sweet potato starch and water. That’s it! They absorb the flavor of whatever you put on them, making them flavorful, and they have great texture hot or cold. FINALLY! A gluten-free pasta that is corn-free and good cold.

One Pan Spicy Italian Glass Noodle Pasta with Shrimp

Without further adieu, I’ll dive into the recipe. It serves 2. You’ll need one package of sweet potato glass noodles, 1 8 ounce jar of sundried tomatoes in olive oil, 4 cloves garlic, 1/2 onion, 1/2 cup shredded carrots, 1/2 cup chopped yellow squash, 1/2 cup chopped mushrooms, 1/2 cup chopped red bell pepper, 1 pound raw (or cooked and thawed) shrimp, 1 tsp pepper flakes, 1 Tbsp Italian seasoning, and salt and pepper to taste.

Cook glass noodles as directed on the package.

Preheat a large deep skillet on medium heat and drain oil from the sundried tomato jar into skillet and heat oil. Add garlic and onion sauté till translucent about 5 minutes. Add all other vegetables, stir in, cover with a lid, and saute for 4-5 minutes. Stir again for even cooking and cook another 3-4 minutes. Now add sundried tomatoes, Italian seasoning and pepper flakes saute 1-2 minutes. Finally, add shrimp cook until shrimp turns pink. Add noodles and toss. Let cook for 2-3 minutes to give the noodles time to absorb the oil and flavor of the food. Serve warm and salt to taste.

Meal planning hack: You can use precooked shrimp that you thaw then add at the end and cook until warm but not overcooked and turned rubbery.

Another meal planning hack: You can use these vegetables to make a vegetable hash and top with eggs for a yummy breakfast!