Pesto Zucchini Noodles
with asparagus / garlic shrimp
- Shrimp, peeled and deveined - 1 lb
- Garlic - 2 cloves , chopped
- Oil, olive - 2 Tbsp
- Salt - 1/2 tsp
- Paprika - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Lemons - 1 , wedges
- Asparagus - 1 bunch , trimmed and chopped
- Zucchini - 12 oz , turned into noodles with a spiralizer or peeler
- Oil, cooking - 1 Tbsp
- Basil pesto (leftover from Monday) - ~1/2 cup (sub store-bought)
Shrimp - Defrost, pat dry, and season with some salt and pepper.
Garlic / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Marinate shrimp - Combine shrimp with garlic, olive oil, salt, paprika, red pepper flakes, and black pepper. Refrigerate for 20 minutes.
Lemons - Slice into wedges.
Heat a nonstick pan over medium heat. Add cooking oil and asparagus. Saute until the asparagus is tender, 2 to 3 minutes. Add in zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
Transfer the zucchini noodles to a bowl and gently toss with the pesto. Cover to keep warm.
Return the pan to medium heat. When the skillet is hot, pour in the shrimp and all marinade ingredients. Saute until shrimp is opaque and heated through, 4 to 5 minutes.
Divide the zucchini noodles between serving bowls. Top with shrimp. Serve with lemon wedges to squeeze over top. Enjoy!