We, as a society, are collectively sleeping on ZOODLES. I have had zoodles at restaurants on various occasions and every time I get them I think I'm going to be disappointed, and each time I prove myself wrong. Zoodles are so tasy, they're fresh, and they don't feel super heavy like pasta (no shade to pasta, we love pasta over here). This meal comes together in less than 20 minutes and your gut will love you!
Ingredients:
Makes about 5 pesto servings, one serving of pesto zoodles
- 1 large handful premade zoodles (as much as you want)
- 1 oz fresh basil
- 2 cloves garlic (omit if on low fodmap diet)
- 1/8 c walnuts
- 1/8 c pinenuts
- large pinch salt
- 1/3 c olive oil
- 6-8 shrimp
- red pepper flakes
Directions:
- Wash and dry your basil.
- Add basil, garlic, nuts, salt, and olive oil to a food processor and pulse until pesto is made. Add a dash of more salt and olive oil as needed.
- To make the shrimp, heat a drizzle of olive oil over medium heat.
- Add shrimp, and season with a pinch of salt and pepper.
- Cook the shrimp for about 2 minutes on each side.
- In a separate pan over medium heat, add about 1/4 c of pesto to the pan.
- Once the pan is hot, add your zoodles.
- Quickly combine the zoodles with your pesto until evenly coated. Leave the zoodles on the pan no longer than 3 minutes or your zoodles will become soggy.
- Transfer zoodles to a bowl, top with shrimp and red pepper flakes, and serve immediately.
If making more than one serving of zoodles, feel free to add 1/4 c of pesto for every plate of zoodles you're making. To balance out this meal, I highly recommend some roasted mini or fingerling potatoes. My favorite way to cook potatoes is listed in my recipe titled "Blistered Green Beans and Herby Potatoes." This dish would also go extremely well with chicken or steak. Enjoy!! 🫶