Warmed Pesto Shrimp Zucchini Pasta

Pecan pesto, fresh parsley and shrimp served on a bed of zucchini noodles makes for the perfect light dinner for one!

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 1

Ingredients

  • 2 tablespoon Thai basil pecan pesto
  • 1 large zucchini, shredded in spirializer or just finely shredded
  • 100g (approx. 24) fully cooked shrimp, tail removed
  • 1/2 tablespoon extra virgin coconut oil
  • Himalayan rock salt or Herbamare, to taste
  • freshly ground pepper, to taste
  • 2 tablespoon fresh parsley
  • lemon wedge

Instructions

  1. In a medium-sized frying pan, melt coconut oil on medium heat.
  2. Add zucchini noodles and cook for 30 seconds, just to warm up.
  3. Add pesto and shrimp and stir to coat. Cook another 30 seconds.
  4. Transfer to a plate and garnish with salt, pepper, parsley and a lemon wedge.

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Nutrition Information Per Serving

  • Calories: 364
  • Calories from Fat: 203
  • Total Fat: 22.5
  • Saturated Fat: 8.8 g
  • Cholesterol: 205> mg
  • Sodium: 726 mg
  • Carbs: 15 g
  • Dietary Fiber: 5 g
  • Net Carbs: 10 g
  • Sugars: 7.8 g
  • Protein: 28.6 g