Ingredients

The following ingredients have 1 Servings
  • 1 zucchini (*)
  • 1 tablespoon extra virgin olive oil (for cooking)
  • 2 cloves garlic (minced or ran through a press)
  • 6 large shrimp (peeled and deveined)
  • 1/4 cup homemade pesto (or store-bought!)
  • kosher salt (to taste)
  • lemon
  • Parmesan cheese (freshly grated)
  • fresh basil (ribboned)
  • black pepper (freshly ground)

Instruction

  • Cut the zucchini into noodles using a spiralizer (or buy ready shaped zoodles!). Place in a sieve, sprinkle with salt, and allow water to drain for 5-10 minutes while you prep and cook the shrimp. This will ensure dry rather than soupy zoodles!
  • Heat up olive oil in a skillet or pan over medium heat and add in garlic. Sauté for a minute or two until just golden. Add in the shrimp, season generously with salt and freshly ground black pepper and cook for 2-3 minutes on each side until pink and fully cooked. Move the shrimp to the side of the pan (or transfer to a plate) to cook the zoodles.
  • Add in the drained zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Mix in the pesto and serve right away with lemons, freshly grated Parmesan and basil.