Shrimp and Zucchini Noodles al Pesto
Ingredients
The noodles and vegetables
-
2
large
zucchini
-
2
large
yellow squash
-
8
ounces
mushrooms, sliced
-
1
cup
grape tomatoes
The shrimp
-
12-14
large
shrimp, peeled and deveined
The sauce and toppings
-
2
tablespoons
pesto
-
2
tablespoons
grated Romano cheese
-
⅛
teaspoon
crushed red pepper
Instructions
- Prepare or buy zucchini noodles.
- Saute the shrimp until almost fully cooked, then set aside.
- Saute the mushrooms in olive oil over medium-high heat until fully cooked.
- Add zucchini, yellow squash noodles, and garlic to the pan, cooking until the noodles are tender but not mushy.
- Add pesto, tomatoes, and seasonings, cooking for about a minute to blend.
- Add the shrimp back to the pan, mixing until everything is heated through.
- Serve with grated Romano cheese and crushed red pepper flakes.
Nutrition Facts (estimated)
Servings
2
Calories
265
Total fat
10g
Total carbohydrates
29g
Total protein
22g
Sodium
584mg
Cholesterol
82mg
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