Net Carbs Per Serving: 9g
1 large zucchini, ends trimmed
1-2 tablespoons extra virgin olive oil
12 large raw, peeled, deveined shrimp
¼ cup diced yellow onion
3 cloves garlic, minced (substitute with dried garlic to reduce carbs)
1 cup cherry tomatoes, halved
toasted walnuts, for serving (see Note)
lemon wedges, for serving
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.