(Keto/dairy free) CREAMY PESTO SHRIMP AND ZOODLES
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions
Creamy Pesto:3 cups (21g) basil leaves, loosely packed¾ cup (100g) pine nuts2 cloves garlic½ lemon, juicedZest of 1 lemon½ tsp sea salt⅛ tsp black pepper¼ cup extra virgin olive oilShrimp & Zoodles:3 medium zucchini½ tsp sea salt1 lb (450g) shrimp, peeled2 Tbsp grass-fed butter, ghee, or avocado oil, divided
Creamy Pesto
1: Add all ingredients 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. The consistency should be similar to the picture above.
Shrimp & Zoodles
1: Pat the shrimp completely dry and set aside.
2: Spiralize the zucchini and place it in a colander.
3: Sprinkle with ½ tsp sea salt and toss gently.
4: Place colander in a large mixing bowl. The purpose of this is to drain some of the water from the zoodles before cooking. They will release water while sitting in the colander.
5: Sprinkle shrimp with a little salt and pepper.
6: In a large skillet, melt 1 Tbsp butter over medium-high heat.
When the pan is hot, add shrimp one by one to the pan and cook for about 1 minute per side for medium-sized shrimp. Adjust cooking time based on the size of your shrimp.
7: Remove shrimp to a plate.
8: Squeeze water from the zoodles by pressing with a clean dish towel or paper towel.
9: Melt the remaining butter in the same skillet over medium heat.
10: When it's hot, add the zoodles and cook for about 3-5 minutes or until just heated through, tossing occasionally with tongs. If any more water comes out, make sure to drain it before adding the pesto.
11: Add the pesto and shrimp to the skillet and toss gently until everything is coated in pesto.
12: Season to taste with sea salt.
Serving Size: Makes 2-3 1 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user NERDYMAMA2.
1: Add all ingredients 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. The consistency should be similar to the picture above.
Shrimp & Zoodles
1: Pat the shrimp completely dry and set aside.
2: Spiralize the zucchini and place it in a colander.
3: Sprinkle with ½ tsp sea salt and toss gently.
4: Place colander in a large mixing bowl. The purpose of this is to drain some of the water from the zoodles before cooking. They will release water while sitting in the colander.
5: Sprinkle shrimp with a little salt and pepper.
6: In a large skillet, melt 1 Tbsp butter over medium-high heat.
When the pan is hot, add shrimp one by one to the pan and cook for about 1 minute per side for medium-sized shrimp. Adjust cooking time based on the size of your shrimp.
7: Remove shrimp to a plate.
8: Squeeze water from the zoodles by pressing with a clean dish towel or paper towel.
9: Melt the remaining butter in the same skillet over medium heat.
10: When it's hot, add the zoodles and cook for about 3-5 minutes or until just heated through, tossing occasionally with tongs. If any more water comes out, make sure to drain it before adding the pesto.
11: Add the pesto and shrimp to the skillet and toss gently until everything is coated in pesto.
12: Season to taste with sea salt.
Serving Size: Makes 2-3 1 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user NERDYMAMA2.
Nutritional Info Amount Per Serving
- Calories: 641.8
- Total Fat: 52.3 g
- Cholesterol: 248.0 mg
- Sodium: 1,452.9 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.9 g
- Protein: 36.9 g
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