Description
A quick and light meal featuring zucchini noodles tossed with pesto and cooked shrimp.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 medium zucchini, spiralized into noodles
- 1/2 cup prepared basil pesto
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Season the shrimp lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Add the zucchini noodles to the same skillet. Cook for 2-4 minutes, stirring often, until slightly tender but still firm. Do not overcook.
- Return the shrimp to the skillet with the zucchini noodles.
- Add the pesto and Parmesan cheese. Toss gently to coat everything evenly.
- Stir in the lemon juice.
- Season with additional salt and pepper if needed. Serve immediately.
Notes
- If you prefer softer noodles, cover the skillet for one minute while tossing with the pesto.
- Use store-bought or homemade pesto.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 30
- Saturated Fat: 7
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
- Cholesterol: 250
Keywords: zucchini noodles, shrimp, pesto, low carb, quick dinner, vegetable noodles