Pesto "Zoodles" with Shrimp

If you haven’t had the pleasure of eating zoodles yet, you are in for a treat! This recipe combines tender zucchini noodles with shrimp and flavorful pesto for a light meal that's perfect for summer.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 351kcal

Author Jill Nystul

Ingredients

2 zucchini
8 oz shrimp peeled and deveined
salt and pepper
1/2 cup cherry tomatoes halved
1/2 cup peas frozen
1/4 white onion diced
4 cloves garlic minced
1 tablespoon coconut oil
1 cup pesto or to taste

Instructions

Start by making your zoodles with a spiralizer.
Put a large pan over medium-high heat and add half the coconut oil. When it's hot, add the shrimp, season it with salt and pepper, and cook for about 1 1/2 minutes.
Add the onion and cook for another 1 1/2 minutes.
Add half the garlic and cook for another minute or until the shrimp is opaque, then set the shrimp, onion, and garlic mixture aside.
Add the other half of the coconut oil and garlic to the same pan and cook for about 30 seconds.
Add the peas and zoodles to the pan and cook for about 1 1/2 minutes or until the zoodles start to soften.
Add the shrimp, tomatoes, and pesto to the pan, stir, and heat until warmed through, then serve warm.

Nutrition