Keto Zucchini Noodles with Pesto and Shrimp

A light and refreshing keto lunch featuring zucchini noodles tossed with homemade pesto and succulent shrimp. Naturally egg-free and full of flavor.

35m4 servings

Contains dairyContains shellfishEGG-free

380 cal|35g protein|10g carbs|22g fat|3g fiber

Ingredients

4 medium Zucchini
about 450 g Shrimp
0.5 cup Pesto (egg-free)
2 tablespoons Olive oil
2 cloves Garlic
1 cup Cherry tomatoes
0.25 cup Parmesan cheese
0.25 teaspoon Salt
0.125 teaspoon Pepper

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

Instructions

1Use a spiralizer to make zucchini noodles. Set aside.
2Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
3Add shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes per side. Season with salt and pepper.
4Add cherry tomatoes and cook for another 2 minutes.
5Add zucchini noodles to the skillet and toss with the shrimp and tomatoes. Cook until slightly softened, about 2-3 minutes.
6Stir in pesto and Parmesan cheese. Toss to combine.
7Serve immediately.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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