Zucchini Noodles with Pesto and Shrimp
Use a spiralizer to create these light zucchini noodles, then toss with homemade pesto and shrimp for a light and easy summer meal.
Servings: 2 servings
Calories: 310kcal
Cost: $6
Equipment
Ingredients
- 1 tablespoon olive oil
- 6 ounces shrimp peeled and deveined
- 2 medium zucchini
- 1/4 cup prepared pesto see linked recipe in description for pesto recipe
- 1 tablespoon Parmigiano cheese grated
- Salt and pepper to taste
Instructions
- Add the oil to a frying pan over medium heat. Saute the shrimp for 2-3 minutes on each side, until no longer translucent. Remove from the pan and set aside.
- Spiralize the zucchini and add it to the frying pan,
- Add the pesto and toss to coat.
- Heat the pesto zoodles for 2 minutes, stirring occasionally.
- Remove from the heat and divide the zoodles onto plates. Sprinkle with the grated cheese, salt and pepper and serve.
Notes
- You can use store-bought zoodles, or any other type of vegetables that is easy to spiralize, like carrots or celeriac.
- You can leave out the shrimp, or replace it with any other type of protein, like chicken, sausage or tofu.
- You can microwave the pesto zoodles rather than cooking them in the frying pan. It takes just one minute on high, stopping at 30 seconds to stir.
Nutrition
Calories: 310kcal | Carbohydrates: 9g | Protein: 22g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 218mg | Sodium: 1007mg | Potassium: 580mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1017IU | Vitamin C: 39mg | Calcium: 234mg | Iron: 3mg