Creamy Pesto Shrimp with Zucchini Noodles

Ingredients

• about 450 g Shrimp
• 1 tbsp Olive Oil
• 2 cloves Garlic
• 1/2 cup Pesto
• 1/2 cup Heavy Cream
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 4 medium Zucchini

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the zucchini noodles: Use a spiralizer to create noodles from the 4 medium zucchini, or use a vegetable peeler to shave them into long, thin ribbons. Set aside.
2. 2Heat the 1 tbsp of olive oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 cloves of minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic brown.
3. 3Add the about 450 g of shrimp to the skillet in a single layer. Cook for 3-5 minutes, flipping halfway through, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
4. 4Reduce the heat to medium-low (148.9°C / 150°C). Stir in the 1/2 cup of pesto and the 1/2 cup of heavy cream until combined. Season the sauce with the 1/4 tsp of salt and the 1/4 tsp of black pepper.
5. 5Add the prepared zucchini noodles to the skillet with the shrimp and sauce. Toss gently to coat the noodles evenly. Cook for 2-3 minutes, just until the zucchini noodles are tender-crisp. Be careful not to overcook them, as they will become mushy.
6. 6Serve the creamy pesto shrimp with zucchini noodles immediately.

Substitutions

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