Shrimp Pesto Zucchini Noodles

September 03, 2018

Shrimp Pesto Zucchini Noodles! Traditional spaghetti is replaced with low carb zucchini noodles. A lighter and healthier spin on spaghetti paired with skillet baked shrimp and homemade spinach walnut pesto. High in protein and healthy fat, this easy 30-minute meal is perfect for a quick lunch or dinner.

INGREDIENTS

3 cups zucchini spiralized, about 2 large zucchinis
1 cup grape tomatoes sliced in half

FOR THE SHRIMP:

1 lb shrimp
1 tsp Italian seasoning
salt and pepper to taste
1 tbsp extra virgin olive oil

FOR THE PESTO:

2 tbsp extra virgin olive oil
2 tbsp walnuts
1/4 cup lemon juice
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1/2 cup spinach

INSTRUCTIONS

Place the ingredients for the pesto in a blender. Blend on high until smooth then set aside.
Place 1 tablespoon in a large skillet and bring to medium heat. Place the shrimp in the pan, sprinkle with Italian seasoning, salt and pepper.
Cook the shrimp 3-4 minutes then flip and cook another 2-3 minutes until opaque.
Remove the shrimp from the pan then add the zucchini noodles into the pan with the pesto. Toss with a tong to evenly coat. Add the shrimp to the pan toss to combine then serve immediately.