Pesto Shrimp with Zucchini Noodles

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Coconut oil

  1 tbsp or 14g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Kale & Arugula Pesto

  Stonewall Kitchen

  6 Tbsp or 102g

• Garlic

  Raw

  1 clove or 3g

Directions

1. Prepare zucchini noodles by using a spiralize or a peeler. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add shrimp, garlic and spices. Cook, stirring occasionally, until pink, about 2-3 minutes.
3. Stir in pesto sauce; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
4. Serve immediately and enjoy!