For the pestoor just use 1/3 cup favorite jarred pesto sauce
3packed cups of fresh basil leaves
salt and pepper
1/3cupof olive oil + more if needed
1/4cuppine nuts
2large cloves of garlicminced
¼cupgrated 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.
Recipe Notes
Per serving (1 out of 4) - Calories: 364, Fat: 25g, Saturated Fat: 5g, Carbs: 13g, Fiber: 5g, Sugars: 7g, Protein: 37g, Sodium: 577mg