OMGeeee….This is recipe was so stinkin’ good I loved every bite of it!
5 medium zucchini, spiralized (approx. 5 cups)
1 Tbsp. olive oil 8 oz. raw medium shrimp, peeled, deveined
6 cloves garlic, crushed
¼ cup prepared pesto
4 fresh flat leaf (Italian) parsley sprigs, finely chopped
5 fresh basil leaves, finely chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
4 Tbsp. sliced raw almonds
We grilled ours on the Big Green Egg, but here is how to make them with out the grill.
1Boil water in steamer (or large saucepan) over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat. Set aside.
2. Heat oil in large nonstick skillet over medium-high heat.
3. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
4. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
5. Add parsley and basil; toss gently until blended. 6. Season with salt and pepper if desired. 7. Divide zucchini between four serving plates; top evenly with shrimp mixture. 8. Garnish each serving with 1 Tbsp. almonds.
1 Green . 1/2 Red, 1/2 Blue and 1/2 tsp