Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 medium zucchini, spiralized
  • 1 tbsp lemon juice
  • 1/2 cup basil pesto
  • 2 tbsp grated Parmesan cheese
  • 1 tsp red pepper flakes

Instructions:

  1. Run the zucchini through the spiralizer, leaving about an inch at the end to act as a handle.
  2. Place the zoodles in a colander, sprinkle with a pinch of salt, let sit for 5 minutes, then pat dry with a paper towel.
  3. Toss the dried zoodles with lemon juice in a bowl and set aside.
  4. Pat the shrimp completely dry with paper towels and season with salt and pepper.
  5. Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer.
  6. Cook shrimp for 2 minutes per side until opaque and golden-brown. Remove and set on a plate.
  7. In the same pan using residual shrimp juices, add the zoodles and sauté for 120 seconds.
  8. Fold in the basil pesto and return the seared shrimp to the pan, tossing until coated.
  9. Garnish with grated Parmesan cheese and red pepper flakes before serving.