Pesto Shrimp Zoodles make a tasty, light dinner! Avocados form the base for this pesto, which takes on some heat from cayenne pepper and some fabulous flavor from garlic, basil and lime.
Ingredients - Pesto
1 Cayenne Pepper (deseeded)
2 Garlic Cloves
1 Lime (juice only)
1 cup Basil leaves
3 Tbsp Olive Oil (extra virgin)
Ingredients - Zoodles
8 oz Shrimp (jumbo, cooked, peeled, tail on)
1 Large Zucchini (spiralized)
½ tsp Red Chili Flakes
½ Lime (juice only)
1. To make pesto, add all pesto ingredients to a food processor and blend until smooth.
2. Over medium heat, add shrimp, lime juice and chili flakes to a skillet and gently heat (shrimp is already cooked) through. Add zoodles (spiralized zucchini) and sauté for 2-3 minutes.
3. Add shrimp, zoodles and pesto to a large bowl and gently combine. Serve topped with extra chili flakes and a squeeze of lime juice (optional).
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