Pesto Zoodles with Shrimp
One serving is 5 green, 3 blue, and 3 purple points.
Makes: 4 servings
Calories: 124
Ingredients
- 2 pounds of zucchinis, spiralized (approximately 4-6 zucchinis, depending on the size of the zucchinis)
- 1-1/2 pounds medium cooked shrimp, peeled and de-veined with tails off
- 1 (.5 ounce) packet of Pesto sauce mix
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large stir fry skillet, cook the zucchini noodles tossed with 1 tablespoon extra virgin olive oil for 4 minutes, over medium heat.
- Drain the zucchini noodles if there is a lot of liquid (bigger zucchinis with more seeds have more water, so the amount of water will vary). Toss shrimp, Pesto mix, remaining 1 tablespoon extra virgin olive oil, lemon juice, and garlic with the zoodles. Cook 1-2 more minutes, or until the shrimp is warmed.
- Sprinkle with Parmesan cheese.
- Scoop 1-1/2 cups into 4 serving bowls with a slotted spoon.