Pesto Shrimp Zoodles

Yields1 Serving
Prep Time10 minsCook Time8 minsTotal Time18 mins

Ingredients
 2 medium zucchini
 1 tbsp butter
 1 tbsp all-purpose flour
 ½ cup 2% milk (warm to room to temperature)
 ½ cup parmesan cheese, freshly grated
 2 tbsp pesto
 10 oz shrimp
 ¼ tsp garlic powder
  tsp paprika
  tsp sea salt
  tsp freshly ground black pepper
 extra-virgin olive oil for drizzling
 squeeze of lemon juice

Directions
1

Wash and slice the ends off your squash. Using a spiralizer or a veggie peeler, slice your zucchini into noodles and set aside.

2

Then set a skillet to medium heat and melt the butter. Add the flour and continue to stir until you have a smooth paste. Next add room temperature milk (warm it if needed) and continue to stir until the mixture is thickened. Stir in the Parmesan cheese and then add your pesto. Reduce heat to lowest setting and allow sauce to stay warm while you cook your shrimp.

3

Bring a pan or skillet to medium heat and add a drizzle of olive oil and the shrimp. Then season with garlic powder, paprika, sea salt and pepper. Cook the shrimp about 2 minutes each side, until shrimp curl and turn a pinkish-orange and opaque. The sauté time will depend on the heat setting you choose and the size of your shrimp so keep a close eye on the cooking!

4

Add the noodles to the shrimp and stir, giving the zucchini noodles to cook slightly. Cook the zoodles to your liking, but I prefer when they're slightly al-dente.
Then pour the sauce over the mixture, top with freshly grated Parmesan cheese and a squeeze of lemon juice. Enjoy!

Nutrition Facts per serving: Calories 400, Total Fat 24g, Cholesterol 185mg, Sodium 1000 mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugar 5g, Protein 31g

Ingredients

Ingredients
 2 medium zucchini
 1 tbsp butter
 1 tbsp all-purpose flour
 ½ cup 2% milk (warm to room to temperature)
 ½ cup parmesan cheese, freshly grated
 2 tbsp pesto
 10 oz shrimp
 ¼ tsp garlic powder
  tsp paprika
  tsp sea salt
  tsp freshly ground black pepper
 extra-virgin olive oil for drizzling
 squeeze of lemon juice

Directions

Directions
1

Wash and slice the ends off your squash. Using a spiralizer or a veggie peeler, slice your zucchini into noodles and set aside.

2

Then set a skillet to medium heat and melt the butter. Add the flour and continue to stir until you have a smooth paste. Next add room temperature milk (warm it if needed) and continue to stir until the mixture is thickened. Stir in the Parmesan cheese and then add your pesto. Reduce heat to lowest setting and allow sauce to stay warm while you cook your shrimp.

3

Bring a pan or skillet to medium heat and add a drizzle of olive oil and the shrimp. Then season with garlic powder, paprika, sea salt and pepper. Cook the shrimp about 2 minutes each side, until shrimp curl and turn a pinkish-orange and opaque. The sauté time will depend on the heat setting you choose and the size of your shrimp so keep a close eye on the cooking!

4

Add the noodles to the shrimp and stir, giving the zucchini noodles to cook slightly. Cook the zoodles to your liking, but I prefer when they're slightly al-dente.
Then pour the sauce over the mixture, top with freshly grated Parmesan cheese and a squeeze of lemon juice. Enjoy!

Pesto Shrimp Zoodles
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