Ingredients
4 medium zucchinis
1 pound large shrimp (raw, peeled, deveined)
1/2 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream
3 cloves garlic, minced
1/4 cup grated parmesan cheese
1 tablespoon olive oil
Salt and black pepper to taste
Instructions
Spiralize zucchinis into noodles and set aside
Heat olive oil in a skillet over medium-high heat
Sauté minced garlic for 1 minute until fragrant
Add shrimp and cook for 3-4 minutes until opaque and pink
Stir in basil pesto and heavy cream, bringing to a gentle simmer
Let the sauce thicken slightly (3-5 minutes), then stir in parmesan cheese
Combine the zucchini noodles with the sauce mixture, toss to coat evenly
Season with salt and black pepper before serving
Notes
Use the largest holes from a spiralizer for substantial noodles
Avoid overcooking zucchini noodles to prevent discoloration
For extra richness, drizzle with pesto before serving
Store leftovers in an airtight container in the fridge for up to 2 days
Substitute dairy-free cream and cheese for a vegan alternative
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Low Carb, Keto, Paleo
Nutrition
- Serving Size: 1 serving (about 1.5 cups total with 3 large shrimp)
- Calories: 480
- Sugar: 1g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 280mg