Pesto Zucchini Noodles with Shrimp
These sautéed pesto zucchini noodles with shrimp are an easy one-pan dinner! Make it with store-bought or homemade basil pesto and tender spiralized zoodles.
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 12 ounces jumbo shrimp peeled and deveined
- 2 to 3 garlic cloves minced
- 4 zucchini spiralized
- salt and freshly ground black pepper to taste
- ½ cup basil pesto (you can use more or less, or as much as you prefer)
- freshly grated parmesan cheese
Instructions
- Cook the shrimp. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, and add them to the skillet. Sauté for 2 to 3 minutes, or until pink and cooked through. Remove from the skillet and set aside in a bowl.
- Sauté. Add the remaining olive oil to the skillet, then add garlic and cook for 15 seconds, or until fragrant.
- Cook the zucchini noodles. Add the spiralized zucchini to the skillet and continue to cook for 7 minutes or until tender, stirring frequently.
- Put it all together. Add the shrimp back to skillet, stir in the pesto, and cook just until everything is heated through, about 1 minute.
- Serve. Transfer the zoodles to a serving bowl, sprinkle with parmesan cheese, and serve!
Nutrition
Serving: 1.5cups | Calories: 217kcal | Carbohydrates: 9g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 306mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 35.6mg | Calcium: 84mg | Iron: 0.9mg
