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!
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.