Did the time change mess with you guys? I personally love it because we gain an extra hour. I totally hate that we get less hours of sunlight because that interferes with my food pics but all in all it’s been great because I promised myself I would start going to the gym again. I started yesterday morning, went to bed at 9 and woke up at 5. I was at the gym and ready to take on the Monday by 6. It’s such a refresher because now I have more energy throughout my day and I just feel more motivated in general. This inspired me to create a dish on the healthier side. Zoodles and pesto and shrimp! Doesn’t it sound delicious? When I first discovered zoodles I went on a rampage where that was all I would eat. If we were having spaghetti or alfredo that night I would pass on the pasta and go make some zoodles. My family thought it was a little bizarre but sometimes you have to do things outside the box to be healthy, plus I think it’s tasty. If I were to describe this dish in three words, I’d go with light, refreshing and simple. For the pesto I was in a hurry so I ended up buying a jar that was already prepared, if you’ve got the time I highly recommend you follow the recipe below. It’s delicious both ways. If you’ve looking for something on the lighter side with a lot of flavor, this is definitely for you.
¼ lb shrimp
1 tbsp oil
1 zucchini spiralized
¼ cup pesto
2 tbsp freshly grated parmesan cheese
1 roma tomato
For the pesto:
1 cup basil
1 clove garlic
1/4 cup olive oil
salt and pepper to taste
¼ cup freshly grated parmesan cheese
Remove the shell from your shrimp, heat your skillet with oil and place the shrimp on. Season the shrimp with your favorite seasoning and cook until each side is pink. Cut your spiralized zucchini if they’re too long, mix this with the pesto, cheese and tomato. Serve with shrimp on top.
If you’re making the pesto place all the ingredients into a food processor and process until smooth.