If you’re tired of the same old pasta dishes, from the same old pasta companies then it’s time to try making your own healthy veggie pasta. For this recipe you will need a spiralizer to make the noodles from zucchini. If you don’t have a spiralizer, using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½-inch ribbons.
Garlic Basil Shrimp with Zucchini Pasta
5 medium zucchini spiralized (approx. 5 cups)
1 Tbsp olive oil
8 oz raw medium shrimp peeled, deveined
6 cloves garlic crushed
¼ cup prepared pesto
4 fresh Italian parsley sprigs finely chopped
5 fresh basil leaves finely chopped
Sea salt and ground black pepper (to taste; optional)
4 Tbsp sliced raw almonds
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat. Set aside.
Divide zucchini between four serving plates; top evenly with shrimp mixture.
Nutritional Information (per serving):
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 92 mg
Sodium: 485 mg
Carbohydrates: 13 g
Fiber: 4 g
Sugars: 7 g
Protein: 18 g