Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (, divided)
  • 1 bag ((12-ounces) Jumbo Cooked Shrimp, peeled and deveined)
  • 2 to 3 garlic cloves (, minced)
  • 4 zucchini (, spiralized)
  • salt and fresh ground pepper (, to taste)
  • 1/2- cup basil pesto ((you can use more or less, or as much as you prefer))
  • freshly grated parmesan cheese

Instruction

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
  • Remove from skillet and set aside in a bowl.
  • Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
  • Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
  • Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
  • Transfer to a serving bowl.
  • Sprinkle with parmesan cheese.
  • Serve.