Pesto Zucchini Noodles with Shrimps and Feta
Servings: 2
A new twist on a classic summer Italian dish without all the carbs - These Pesto Zucchini Noodles With Shrimps have the same flavors, same tastiness but totally gluten-free and so much healthier and lighter!
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Ingredients
- 3 medium large zucchini
- a glug of extravirgin olive oil
- 200 g fresh king prawns/shrimps cleaned and deveined
- 100 g cherry tomatoes halved
- 3 tablespoonhomemade pesto
- 100 g feta cheese
- a bunch of fresh basil leaves
- zest of ½ lemon
- sea salt and freshly cracked black pepper
Instructions
- With the help of a spiralizer or julienne peeler, make zucchini noodles.
- Fold the zucchini noodles in a large pot of lightly salted boiling water and cook for 1-2 mins.
- In the meantime, heat a large pan with a glug of olive oil. Stir in the shrimps and cherry tomatoes and cook for about 3-4 mins, until the prawns are cooked through. Season to taste with sea salt and black pepper.
- Drain the zoodles and add fold them into the pan with the other ingredients. Mix in the pesto and remove from the heat.
- Scatter crumbled feta and basil leaves all over, and top with grated lemon zest. Serve immediately.