Shrimp Pesto Zucchini Pasta
This Shrimp Pesto Zucchini Pasta is the perfect summer recipe, light, tasty, and filling. The ingredients in this delightfully healthy gluten free pasta recipe are better when they garden fresh (or bought from your local farmers market). This low carb recipe is also great for BBQs and potlucks — it is very easy to double the ingredients for a larger crowd. This healthy delicious seafood recipe is very easy and fast to throw together even at the last minute. – Kara, The Accidental Chef
Serves 8
Ingredients:
- 4 large Zucchini’s or 8 medium zucchini’s
- 2 1/2 cups of cherry tomatoes, halved
- 2 cups of frozen petite peas, cooked
- 1 lb of Patagonia Pink Shrimp (You can use whatever shrimp you prefer), deveined + de-shelled
- Lemon Juice
- Salt and Pepper
For Pesto:
- 2 cups of Basil, chopped
- 1 1/2 tsp of finely chopped basil
- 1/2 cup of grated Parmesan
- 1/4 cup of Pine Nuts
- 1/4 cup of Olive Oil
- 3 tsp of garlic powder or 1 large clove of garlic
- 1 tsp of lemon juice
- sprinkle of salt and pepper
Directions:
In the microwave, defrost and cook your peas. Then set aside to cool.
Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto skewers.
Sprinkle 1 1/2 tsp of basil, and a sprinkle of salt and pepper over the shrimp and set in the fridge for now.
Toss together the pesto, tomatoes, peas, noodles, and shrimp.
Serve and enjoy!
Serves 8 | Calories per serving: 248 | Fat: 11.1 g | Carbs: 16.2 g | Net Carbs: 10.6 g | Protein: 18. 8 g
