It's almost bathing suit time, guys. What that means for me is that I need to start cutting back on carbs! I discovered zoodles last summer and have been completely obsessed with them ever since. They really take on the flavor of whatever you add to them, and you really do not miss the pasta at all!
I've been making my own avocado pesto for a little while now and it's SO SO good. Here is the recipe. You don't need any oil because of all of the delicious healthy fats in the avocado.
To see the health benefits of zucchini check out one of my other recipes here.
Ingredients:
1/2 avocado pesto recipe
1 tbsp. olive oil
1/2-3/4 pound shrimp- peeled & deveined
1/4 tsp. Cajun seasoning
2 zucchinis- spiralized
10 oz. cherry tomatoes- sliced
1/4 cup grated Parmesan
salt/pepper to taste
Directions:
1) Make avocado pesto. Freeze half and reserve the other half for this recipe. Set aside.
2) Cook shrimp in 1 tbsp. olive oil over medium high heat. Add Cajun seasoning and cook until pink and completely cooked through- 3-5 minutes.
3) While shrimp cooks- spiralize your zucchini and set aside.
4) Remove shrimp from pan and add cherry tomatoes. Cover and cook for about 5 minutes.
5) Remove lid and add spiralized zucchini and cook for about 2 minutes. Add shrimp back in and the pesto. Stir pesto around until everything is coated and hot- about 2 more minutes.
6) Taste and add salt & pepper if desired.
7) Serve in bowls with grated Parmesan on top. Enjoy!
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