Tomato Shrimp with Zucchini Noodles Recipe

2 tablespoons extra-virgin olive oil

or as needed

1 large yellow bell pepper

thinly sliced

½ pound asparagus spears

trimmed and cut into 1-inch pieces

¼ pound fresh sugar snap pea pods

sliced diagonally

1 pound extra-large shrimp - peeled

deveined

and tails removed

1 pinch kosher salt and ground black pepper to taste

1 (24 ounce) jar tomato

basil

and garlic pasta sauce (such as Bertolli®)

16 ounces zucchini noodles

1 tablespoon shaved Parmesan cheese

or to taste

1 tablespoon torn fresh basil leaves

or to taste