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Friday, September 5, 2014

Pesto Shrimp and Zucchini "Pasta"

Again, a terrible picture, but a delicious healthy and easy meal!  You will need a Spiraler, if you don't have one. 

Serves 2


3 zucchinis, spiraled
10 previously frozen cooked jumbo shrimp, thawed and tails removed
1/4 Cup + 2 Tbsp olive oil, separated
1/2 Cup lowfat cream cheese
Juice of 1 lemon
1 Tbsp grated lemon zest
6-7 Large fresh basil leaves
2 Garlic cloves
Pinch of cayenne pepper
2 Tbsp crumbled feta cheese
2 Tbsp toasted pine nuts

1.  Spiral the zucchini and place in a sautee pan on the stove.  Add 2 Tbsp olive oil and heat on low to soften zucchini "noodles".

2.  Using a food processor or a handheld immersion blender, blend the remaining olive oil, cream cheese, lemon juice, lemon zest, basil, garlic and salt, pepper and cayenne pepper. 

3.  Add shrimp to zucchini and toss.

4.  Add sauce to zucchini and shrimp. 

5.  When tossed and hot, serve and top with feta and pine nuts.

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