Shrimp Pesto Zoodles
 
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A quick, easy, healthy weeknight dinner. Zucchini noodles tossed with cherry tomatoes, baby portobello mushrooms, onions, garlic, and pesto topped with a squeeze of fresh lemon and fresh basil.
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Ingredients
  • ½ pound wild caught extra large shrimp (26/30 count)
  • 2 small zucchini
  • ½ cup cherry tomatoes, halved
  • ½ cup baby portobellos, chopped
  • ½ small red onion, diced
  • 2 large cloves (or more to taste) garlic, minced
  • Salt, to taste
  • ½ teaspoon crushed red pepper, or to taste
  • ½ Meyer lemon
  • Fresh chopped basil for garnish, if desired
Instructions
  1. Thaw shrimp, if frozen, and set aside.
  2. Rinse zucchini and trim off both ends. Attach straight blade to spiralizer and slice zucchini one at a time into ribbons. Trim noodles to shorter lengths if you'd like. Place noodles in a bowl and set aside.
  3. Chop onions, garlic, tomatoes and mushrooms. Heat 2 tablespoons of extra virgin olive oil in a wok or large skillet over medium heat. When hot, saute onions until softened. Add garlic and stir until fragrant, about 30 seconds. Add mushrooms and cook another 3-5 minutes until softened.
  4. Add zucchini noodles and tomatoes to the pan along with the pesto. Toss to evenly coat with sauce. Season with salt and crushed red pepper, to taste.
  5. When the noodles are warmed through but still have a little crunch, remove the pan from the heat and squeeze lemon over the pasta. Serve immediately with fresh basil garnish, if desired.
Notes
You gotta eat it while it's hot! This doesn't do well as a make-ahead dish, as the zoodles get soggy the longer they sit in the sauce. But since this comes together so quickly, it's ok to make it right before you eat!
Nutrition Information
Serving Size: 2 Calories: 182 Fat: 3g Saturated fat: 1g Unsaturated fat: 1g Carbohydrates: 12g Sugar: 5g Sodium: 1165mg Fiber: 3g Protein: 28g Cholesterol: 239mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/shrimp-pesto-zoodles/