Pesto Shrimp Zoodles
Zucchini noodles tossed in pesto and topped with Italian-seasoned shrimp and tomatoes. Easy to make and ready in less than 30 minutes.
Servings: 4
Ingredients
- 3 large zucchini spiralized
- ½ cup pesto (Try my homemade Pesto Sauce) see Notes*
- 1 pound large shrimp peeled, deveined
- 2 teaspoons Italian seasoning or equal parts of garlic powder, dried oregano, and dried basil
- salt and pepper to taste
- 1 tablespoon olive oil divided use
- 1 cup of cherry tomatoes halved
- ¼ cup grated parmesan cheese
- Optional: chopped parsley for garnish
Instructions
- Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add the shrimp and sprinkle with Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes or until shrimp is pink and opaque.
- Remove the shrimp from the pan and put on a plate. Cover to keep warm.
- Wipe out the pan with a paper towel. Heat remaining teaspoon of olive oil over medium-high heat. Add the zucchini noodles and season to taste with salt and pepper.
- Cook, stirring occasionally, for 3-4 minutes or until zucchini noodles are just tender. Stir in pesto.
- Place the shrimp on top of the zucchini noodles, along with the cherry tomatoes. Sprinkle with parmesan and serve immediately.
- Garnish with chopped parsley if desired.
Video
Notes
- If you do not want to make it with zoodles for a low-carb option, use thin, whole-grain spaghetti.
- Use raw shrimp instead of cooked shrimp.
- Top with shredded parmesan or chili flakes.
Nutrition
Calories: 325kcal | Carbohydrates: 9g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1282mg | Potassium: 568mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 39.4mg | Calcium: 327mg | Iron: 3.8mg