Description
A light and healthy dish featuring spiralized zucchini noodles tossed in a fresh basil pesto and topped with sautéed shrimp. Perfect for a quick weeknight dinner or a low-carb meal.
Ingredients
Units
Scale
- 4 medium zucchinis, spiralized
- 1 lb (450g) shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil (for pesto)
- 1 tablespoon lemon juice
Instructions
- Spiralize the zucchinis and set aside.
- In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, and 1/2 cup olive oil. Blend until smooth to make the pesto.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the zucchini noodles and cook for 2-3 minutes until slightly tender.
- Turn off the heat, add the pesto to the noodles, and toss to coat evenly.
- Top with cooked shrimp and serve immediately.
Notes
- You can substitute pine nuts with walnuts or almonds in the pesto.
- For a dairy-free version, omit Parmesan or use a vegan alternative.
- Don’t overcook the zucchini noodles to keep them from getting soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 165mg