Shrimp Pesto Zucchini Noodles

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

1. Place the ingredients for the pesto in a blender. Blend on high until smooth then set aside. 
2. 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. 
3. Cook the shrimp 3-4 minutes then flip and cook another 2-3 minutes until opaque. 
4. 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. 

Recipe Courtesy of SkinnyFitALicious