Pesto Shrimp Zucchini Noodles Flavorful and Quick Meal

Ingredients

• 2 medium zucchinis, spiralized
• 1 pound large shrimp, peeled and deveined
• 1 cup fresh basil leaves
• 1 third cup pine nuts
• 1 quarter cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 half cup extra virgin olive oil
• to taste Salt and pepper
• to taste Cherry tomatoes, halved (for garnish)
• to taste Lemon wedges (for serving)

Instructions

1. Make the Pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse to a coarse paste.
2. Add Olive Oil: With the processor running, stream in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. Set aside.
3. Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from skillet and set aside.
4. Sauté Zucchini Noodles: In the same skillet, add the remaining olive oil and the spiralized zucchini noodles. Sauté for 2-3 minutes until slightly softened but still al dente.
5. Combine: Add the cooked shrimp back to the skillet along with the prepared pesto. Toss everything together, allowing the flavors to meld for 2 minutes.
6. Serve: Plate the Pesto Shrimp Zucchini Noodles and garnish with halved cherry tomatoes. Serve with lemon wedges on the side for an extra burst of flavor.