Pesto Zoodle Shrimp Bowls
A quick and healthy dinner option featuring zoodles, shrimp, and pesto, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 medium Zucchini, spiralized into zoodles
- 8 oz Shrimp, peeled and deveined Thawed if frozen
- 1/2 cup Pesto Homemade or jarred
- 1 tbsp Olive oil A splash will do
- 1 clove Garlic, chopped Chopped nice and small
- 1 tbsp Lemon juice A squeeze for brightness
- to taste Salt and pepper
Optional Additions
- to taste Cherry tomatoes Optional
- to taste Chili flakes Optional
Instructions
Preparation
- Spiralize the zucchini using a spiralizer or buy pre-made zoodles.
- Toss the shrimp with a pinch of salt and pepper.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add garlic to the skillet and sauté until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, flipping them after a couple of minutes.
- Push the shrimp aside or remove them from the skillet temporarily.
- Add the zoodles to the skillet and cook for 1-2 minutes until they are slightly soft but not limp.
- Turn off the heat, add the pesto, and toss everything together.
- Spritz with lemon juice before serving.
Notes
Be cautious not to overcook the shrimp as they can become rubbery. Zoodles may release water if cooked too long, so keep them slightly crisp. You can store leftovers, but they may become a bit soupy.