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Cherry Tomato Pesto Zoodles with Shrimp
Make this delicious low-carb weekday dinner with a couple pantry staples in less than 15 minutes using flavourful Cucina & Amore Dairy-Free Artichoke Pesto! Make sure to garnish with toasted walnuts and lemon wedges for extra deliciousness and texture!
Keto, Gluten Free
Serves 2
Ingredients
1 Large Zucchini, ends trimmed
1-2 Tablespoons Extra virgin olive oil
12 Large Raw, peeled, deveined shrimp (replace with tofu for a vegetarian version)
¼ Cup diced Yellow onion
3 Cloves garlic, minced (substitute with dried garlic to reduce carbs)
1 Cup Cherry tomatoes, halved
½ Cup Cucina & Amore Pesto
Toasted walnuts, for serving (see Note)
Lemon wedges, for serving
Instructions
1. Spiralize the zucchini into noodles using a spiralizer or vegetable peeler. Cut the noodles into shorter strands using kitchen scissors, if necessary. Pat dry with paper towel, and set aside.
2. In a medium skillet over medium-high heat, add the olive oil. Add the shrimp and cook for 2-3 minutes, tossing halfway through, until pink and cooked through. Remove from the pan and set aside. Add the onion, and cook until fragrant and translucent, 3-4 minutes. Add the garlic and cherry tomatoes and cook for an additional 1-2 minutes, until garlic is fragrant and tomatoes start to soften. Season with salt and pepper to taste.
3. Add the shrimp back to the pan with the pesto, and turn the heat to low. Add zucchini noodles to the pan. Cook just long enough to warm up the shrimp and noodles. Transfer to serving plates, top with toasted walnuts and serve with lemon wedges.
Note: To toast the walnuts, place them in a dry skillet over medium-high heat. Shuffle constantly (as to not burn) until walnuts are fragrant and golden in colour.
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