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Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients

  • 4 medium zucchini Blade D, noodles trimmed
  • 16 asparagus spears ends trimmed, shaved with a vegetable peeler
  • 1 pound medium shrimp deveined, shelled (or keep tails on)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • salt and pepper
  • For the pesto or just use 1/3 cup favorite jarred pesto sauce
  • 3 packed cups of fresh basil leaves
  • salt and pepper
  • 1/3 cup of olive oil + more if needed
  • 1/4 cup pine nuts
  • 2 large cloves of garlic minced
  • ¼ cup grated parmesan cheese

Instructions

  • Place all of the ingredients for the pesto into a food processor and pulse until creamy, scraping down the sides as you go. If needed, add more olive oil until creamy.
  • Place the zucchini noodles and asparagus in a large mixing bowl and pour over with the pesto. Toss well to combine and set aside.
  • Heat a large skillet over medium-high heat. Meanwhile, place the shrimp, olive oil, garlic powder, salt, and pepper in a medium mixing bowl and toss well to combine.
  • Once pan is hot, add the seasoned shrimp and any oil drippings into the skillet. Let cook for 2 minutes, flip over, and cook another 2 minutes or until shrimp are opaque and c-shaped.
  • Give the zucchini noodle and asparagus mixture a toss and divide the pasta onto four plates. Top with shrimp and serve.

Notes

Per serving (1 out of 4) - Calories: 364, Fat: 25g, Saturated Fat: 5g, Carbs: 13g, Fiber: 5g, Sugars: 7g, Protein: 37g, Sodium: 577mg