Shrimp Pesto Zucchini Noodles
Shrimp Pesto Zucchini Noodles! Traditional spaghetti is replaced with low carb zucchini noodles. A lighter and healthier spin on spaghetti paired with skillet baked shrimp and homemade spinach walnut pesto. High in protein and healthy fat, this easy 30-minute meal is perfect for a quick lunch or dinner.
Servings: 3 servings
Ingredients
- 3 cups zucchini spiralized, about 2 large zucchinis
- 1 cup grape tomatoes sliced in half
For the Shrimp:
- 1 lb shrimp cleaned, deveined with tail removed
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
For the Pesto:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons walnuts
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup spinach
Instructions
- Place the ingredients for the pesto in a blender. Blend on high until smooth then set aside.
- Place 1 tablespoon in a large skillet and bring to medium heat. Place the shrimp in the pan, sprinkle with Italian seasoning, salt and pepper.
- Cook the shrimp 3-4 minutes then flip and cook another 2-3 minutes until opaque.
- Remove the shrimp from the pan then add the zucchini noodles into the pan with the pesto. Toss with a tongs to evenly coat. Add the shrimp to the pan toss to combine then serve immediately.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 381mg | Sodium: 1584mg | Potassium: 640mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1230IU | Vitamin C: 44.5mg | Calcium: 265mg | Iron: 4.4mg