Shrimp Pesto Zoodle Recipe

Pesto Shrimp Zoodles Recipe

Pesto Ingredients ( You can use a high-quality store-bought pesto like RAOS)

• Large handful of basil leaves

• Large handful of parsley leaves

• 1/4 cup pine nuts and/or sunflower seeds

• 1/4 shredded parmesan

• 1/4 cup olive oil

• Juice of half a lemon

• Salt and pepper

• 1 garlic clove

Zoodles Ingredients

• 1 tbsp olive oil

• 1 large shallot, small diced

• 4 cloves garlic, minced

• 1 pint grape tomatoes, halved

• 1 lb shrimp, peeled and deveined

• 1 lemon

• 3-4 zucchinis, spiralized

• Salt and pepper

• Pinch of crushed red pepper

• Extra chopped herbs to top (optional)

First, make the pesto. Add all ingredients to a small food processor, and process until smooth.

Heat olive oil in a large saucepan or deep saute pan (we love this one) over medium heat. Add the diced shallot and cook until soft, about 5 minutes. Add the minced garlic and stir to combine, and continue cooking for another minute on two. Add the grape tomatoes and stir to combine. Cook for 2-3 more minutes.

Add the shrimp to the pan in a single layer, allowing them to cook for a few minutes on each side or until pink. Sprinkle a little salt and pepper on the shrimp as they cook. Squeeze the lemon juice into the pan, and stir to combine.

When the shrimp is nice and pink, add the zucchini to the pan, and fold it in with tongs to combine all ingredients together. Continue to fold as the zucchini cooks slightly, for about 4-5 more minutes. Add more salt and pepper to taste, and stir in a pinch of crushed red pepper.

Once all ingredients are combined, remove the pan from heat and stir in the pesto. Serve immediately.