Creamy Pesto Shrimp and Zoodles
Ingredients
The Pesto
-
3
cups
basil leaves, loosely packed
-
¾
cup
pine nuts
-
2
cloves
garlic
-
½
lemon
juiced
-
1
unit
lemon zest
-
½
tsp
sea salt
-
⅛
tsp
black pepper
-
¼
cup
extra virgin olive oil
The Shrimp and Zoodles
-
3
medium
zucchini
-
½
tsp
sea salt
-
1
lb
shrimp, peeled
-
2
Tbsp
grass-fed butter, ghee, or avocado oil
Instructions
- Prepare the pesto by blending all ingredients except olive oil in a food processor until smooth.
- With the processor running, drizzle in the olive oil to achieve a creamy consistency.
- Dry the shrimp and set aside.
- Spiralize the zucchini and sprinkle with sea salt, then let it drain in a colander.
- Season the shrimp with salt and pepper.
- Melt 1 Tbsp of butter in a skillet over medium-high heat and cook the shrimp for about 1 minute per side.
- Remove shrimp from the skillet and set aside.
- Squeeze excess water from the zucchini and melt the remaining butter in the skillet over medium heat.
- Add the zoodles to the skillet and cook for 3-5 minutes until heated through.
- Add the cooked shrimp and pesto to the skillet, tossing gently to coat everything.
Nutrition Facts (estimated)
Servings
2-3 servings
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
300mg
Cholesterol
200mg
You might also like