Italian-American · easy
Zucchini Noodles with Pesto and Shrimp
Spiralized zucchini with vibrant pesto and sauteed shrimp -- fresh and light.
- 23 min
- Total
- 4
- Serves
- $19.50
- Est. cost
- 320
- Cal/serving
Dietary, as tagged
- Keto
- Paleo
- Low-carb
- Gluten-free
- Dairy-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Zucchini4 large
- Large Shrimp, Peeled1 lb
- Pesto (store-bought or Homemade)1/2 cup
- Cherry Tomatoes1 cup
- Garlic2 cloves
- Olive Oil2 tbsp
- Lemon Juice1 tbsp
Method
- 01
Spiralize zucchini. Salt lightly and let drain on paper towels 5 minutes.
- 02
Heat olive oil in pan over medium-high. Cook shrimp 1-2 minutes per side until pink. Add garlic 30 seconds. Remove shrimp.
- 03
Add zucchini noodles to pan. Toss over medium-high just 2 minutes -- lightly cooked with bite.
- 04
Remove from heat. Add pesto, lemon juice, and cherry tomatoes. Toss. Return shrimp.
- 05
Serve immediately -- zucchini noodles release water as they sit.
- 320
- Calories
- 32g
- Protein
- 10g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
