Creamy Pesto Shrimp and Zoodles | Fit Healthy Recipes
Creamy Pesto Shrimp and Zoodles
10 mins prepServes 4
A delicious and healthy dish made with creamy pesto, shrimp, and zucchini noodles. This Whole30-approved, paleo, gluten-free, dairy-free, and keto-friendly meal can be prepared in less than 25 minutes.
1: Add all ingredients for the creamy pesto except olive oil to a food processor.
2: Blend until fairly smooth, scraping down the sides as needed (about 1-2 mins).
3: With the food processor running, slowly drizzle in olive oil.
4: Pat the shrimp completely dry and set aside.
5: Spiralize the zucchini and place it in a colander.
6: Sprinkle with 1/2 tsp sea salt and toss gently.
7: Place colander in a large mixing bowl to drain some water from the zoodles.
8: Sprinkle shrimp with a little salt and pepper.
9: In a large skillet, melt 1 Tbsp butter over medium-high heat.
10: When the pan is hot, add shrimp one by one to the pan and cook for about 1 minute per side.
11: Remove shrimp to a plate.
12: Squeeze water from the zoodles with a clean dish towel.
13: Melt the remaining butter in the same skillet over medium heat.
14: Add the zoodles and cook for about 3-5 minutes or until just heated through.
15: Add the pesto and shrimp to the skillet and toss gently until everything is coated.
16: Season to taste with sea salt.
