Ingredients

The following ingredients have 4 Servings
  • 1 lb. shrimp, peeled and deveined
  • 1 Tbsp olive oil, or avocado oil
  • 1 fresh garlic clove, minced
  • 2 large zucchinis, sliced
  • 2 Tbsp sun-dried tomato pesto (recipe below)
  • For The Sun-dried Tomato Pesto:
  • 3 fresh garlic cloves
  • 1 cup fresh basil leaves, plus more to garnish
  • 1 cup sun-dried tomato packed in olive oil
  • 2-3 Tbsp water
  • 1/4 cup fresh Parmesan cheese
  • sea salt and fresh ground black pepper, to your taste

Instruction

  • Add all the pesto ingredients in a food processor or high speed blender and process until smooth. Set aside.
  • Heat oil in a large skillet over medium high heat. Add garlic and cook for 30 seconds until fragrant.
  • Add zucchini and sauté for about 5 minutes.
  • Add shrimp and cook until they are pink.
  • Add in 2 Tbsps sun-dried tomato pesto and stir everything well to combine and warm.
  • Garnish with additional fresh basil and enjoy!
  • Store leftover pesto in an airtight container in the fridge for un to 10 days.