zoodles with shrimp and pesto
You didn’t think I forgot about zoodles did you?
Here’s a quick shrimp and veggie dish that’s perfect for summer. Minimal cooking, fresh ingredients and deliciously filling with healthy fiber, protein and fats. Here's the recipe!
In a saucepan, cook pesto olive oil and garlic on medium heat for about three minutes. While heating, spiralize zucchini and set aside. Chop broccoli and cauliflower and add to olive oil and garlic in saucepan. Cook for five minutes, covered. Add in shrimp and cover for another 4-5 minutes. Add in zoodles, cover for 3 minutes. Once cooked, add salt and pepper, pesto olive oil and chopped sun-dried tomatoes. I also happened to have a new container of truffle mustard, which I feel heavily inclined to try so I added a tablespoon of that. Mix together in the saucepan and transfer to dish and enjoy!
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