(Keto/dairy free) CREAMY PESTO SHRIMP AND ZOODLES

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of (Keto/dairy free) CREAMY PESTO SHRIMP AND ZOODLES calories by ingredient
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Introduction

Keto friendly pesto dish with veggie noodles in place of pasta. Also can be made dairy free by substituting butter with avocado oil. Keto friendly pesto dish with veggie noodles in place of pasta. Also can be made dairy free by substituting butter with avocado oil.
Number of Servings: 3

Ingredients

    Creamy Pesto:
    3 cups (21g) basil leaves, loosely packed
    cup (100g) pine nuts
    2 cloves garlic
    lemon, juiced
    Zest of 1 lemon
    tsp sea salt
    ⅛ tsp black pepper
    cup extra virgin olive oil

    Shrimp & Zoodles:
    3 medium zucchini
    tsp sea salt
    1 lb (450g) shrimp, peeled
    2 Tbsp grass-fed butter, ghee, or avocado oil, divided

Directions

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 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.

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