Keto Zucchini Noodles with Pesto and Shrimp

Ingredients

• 2 medium Zucchini
• 1 lb Shrimp
• 2 tablespoons Olive Oil
• 1/2 cup Dairy-Free Pesto
• 2 cloves Garlic
• 1/4 teaspoon Red Pepper Flakes
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Using a spiralizer or julienne peeler, transform the 2 medium zucchini into long, thin strands. Place the zucchini strands into a large bowl.
2. 2Heat the 2 tablespoons of olive oil in a 10-inch or 12-inch skillet over medium heat (approximately 300-350°F / 150-175°C). Add the 2 cloves of garlic, minced, and the 1/4 teaspoon of red pepper flakes. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
3. 3Add the 1 lb shrimp to the skillet. Cook for 3 to 5 minutes, turning the shrimp once, until they are pink and opaque throughout, and reach an internal temperature of 145°F (63°C).
4. 4Remove the skillet from the heat. Season the cooked shrimp with the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper, tossing to coat.
5. 5Add the 1/2 cup of dairy-free pesto to the large bowl containing the zucchini strands. Toss gently until all the zucchini strands are evenly coated with the pesto.
6. 6Spoon the cooked shrimp over the pesto-coated zucchini strands. Serve immediately.

Substitutions

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