Pesto Shrimp Recipe
3 Pesto marinated shrimp, zucchini noodles, roasted tomatoes, chili garlic oil. (pesto does contain dairy and pinenuts)
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Ingredients
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Pesto Shrimp
Method
Preparation
- 1
Marinate Shrimp
In a mixing bowl, combine the large shrimp with the pesto sauce. Ensure the shrimp is well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 2
Prepare Zucchini Noodles
Using a spiralizer, create noodles from the zucchini. Set aside on a clean kitchen towel to absorb excess moisture.
- 3
Roast Tomatoes
Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast in the oven for about 15-20 minutes, until they are soft and slightly caramelized.
Cooking
- 4
Sauté Shrimp
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the marinated shrimp to the skillet. Cook for 2-3 minutes per side or until the shrimp turns pink and opaque.
- 5
Combine with Zucchini Noodles
Add the spiralized zucchini noodles to the skillet with the cooked shrimp. Toss gently to combine and cook for an additional 2-3 minutes until the noodles are just tender. Season with red chili flakes, salt, and black pepper to taste.
- 6
Serve
Plate the zucchini noodles and shrimp, top with the roasted tomatoes, and drizzle with additional chili garlic oil if desired. Enjoy your Pesto Shrimp!
