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Pesto Zucchini Noodles with Shrimp


  • 2 Zucchinis
  • 1 Pound Shrimp, cleaned and de-veined
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Almonds, toasted
  • ¼ Cup Carrot Greens
  • 1 Clove Garlic
  • 2 Tablespoons Olive Oil
  • ¼ Teaspoon Salt
  • ½ Teaspoon Honey
  • ¼ Lemon, zested and juiced
  • 1 Tablespoon Grated Parmesan Cheese (optional)


Steps to Prepare

  1. To prepare the Carrot Top Pesto, add the toasted almonds, chopped carrot tops, garlic clove, Parmesan, salt, honey, lemon juice and zest, and 2 tablespoons of extra virgin olive oil to a NutriBullet, food processor, or blender and process until the ingredients form an evenly-textured paste.
  2. Spiralize zucchini and set aside.
  3. Add oil to a large skillet over medium heat. Add shrimp and stir until firm and opaque on each side, about 2-4 minutes depending on size. Transfer shrimp to a separate dish and set aside.
  4. Add more oil to the pan if needed. Add zucchini noodles and pesto, sautéeing until al dente, about 4 minutes.
  5. Remove from heat, add shrimp, and toss to fully mix.
  6. Enjoy!