Ingredients
2 large zucchinis, spiralized
1/2 lb large shrimp, peeled and deveined
1/3 cup high-quality basil pesto
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Optional: Red pepper flakes and parmesan cheese for garnish
Instructions
Step 1: Use a spiralizer to turn the zucchinis into noodles. Place them on paper towels and sprinkle with a pinch of salt to draw out moisture for 5 minutes.
Step 2: Pat the shrimp dry with paper towels and season them with salt, pepper, and minced garlic.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 4: In the same skillet, add the zucchini noodles and sauté for 2-3 minutes until slightly softened but still crisp.
Step 5: Turn off the heat. Return the shrimp to the pan and add the pesto. Toss everything together until the zucchini noodles with pesto and shrimp are thoroughly coated.
Step 6: Serve immediately, garnished with red pepper flakes or parmesan if desired.
Notes
To prevent soggy zoodles, do not overcook them; 2-3 minutes is plenty. Always turn off the heat before adding the pesto to preserve its vibrant green color.
- Prep Time: PT10M
- Cook Time: PT5M
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 145mg