If you love pasta as much as I do, you will appreciate this healthy spin on spaghetti with zoodles, and zucchini made into spaghetti noodles. If you are looking for a refreshing dinner that won't weigh you down these zucchini noodles tossed in pesto and topped with Italian seasoned shrimp and tomatoes it's a perfect meal for a busy weekday dinner.
How to make pesto zoodles with Italian seasoned shrimp and cherry tomatoes recipe?
1. Start by preheating a large pan over medium heat. Sprinkle with 2 tbsp of virgin olive oil.
2. In a separate bowl, mix your shrimp with 1 tbsp of olive oil, a pinch of salt, chili flakes, and one clove of thinly chopped garlic.
3. Add the shrimps to the pan and cook for 3 - 4 minutes or until the shrimps are pink and opaque.
4. Remove the shrimp from the pan and put it in a bowl, cover to keep warm.
5. Wipe out the pan with a paper towel.
6. Heat 2 tbsp of olive oil over medium-high heat and add the zucchini noodles. Season with salt and pepper and cook for 3-4 minutes or until zucchini noodles are soft.
7. Place your pan off the heat and drain your zucchini noodles to get rid of all the remaining water in the pan.
8. Add the pesto to the pan and add zucchini noodles. Stir together and mix in the cherry tomatoes, and shrimp and sprinkle with parmesan.
What do you need to make this recipe?
300g zucchini noodles
pesto sauce
2 cloves thinly chopped garlic
200g of jumbo tiger shrimp
4tbsp virgin olive oil
pinch of salt
pinch of chili flakes
100g cherry tomatoes
grated parmesan cheese
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