October 3, 2017

Rustic Pesto Shrimp Zoodles

Everything in this savory dish can be cooked in the same skillet! Of course, you can use pesto in a jar, but this provides a dairy and egg free option. Eating clean doesn't have to be boring. This is a favorite at our house!

Rustic Pesto Shrimp Zoodles

1 lb large shrimp, peeled and deveined
32 oz fresh, whole Bella mushrooms, washed
3 medium zucchini
1 cup fresh basil
3/4 cup oil, divided
1/2 cup water

1. Heat 2 tsp oil in a large skillet. Add whole mushrooms. Once mushrooms begin to cook well, add 1/2 cup water and cover with a lid. Let them cook down for about 10 minutes.
2. While mushrooms cook, wash zucchini, cut off ends, and spiralize zucchini into zoodles.
3. Chop basil. Add to 1/8 cup oil and blend with a stick mixer or in food processor. This will create a simple, clean pesto!
4. Drain mushrooms and place in a bowl.
5. Add 2 tsp oil and shrimp to skillet. Cook until they begin to turn pink.
6. Remove shrimp as they change colors and place in bowl with mushrooms.
7. Add 2 tsp oil and zoodles to skillet and cook until they begin to wilt.
8. Add mushroom and shrimp mix, along with pesto, to the zoodles already in the skillet.
9. Stir until everything is blended. Continue cooking until shrimp are pink and begin to curl.
10. Serve immediately!

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