My Italian love for pesto pasta is great for my heart but no so great for the waistline which is why I have really dived into spiralized zucchini noodles. The best part is that you can buy these already spiralized—usually both fresh in the produce area of your grocer or in the frozen vegetable section. (I buy them frozen and in bulk at my fav Costco—mine even has organic #winning)
Ingredients:
Shrimp–>
- 2 slices of bacon chopped
- 1 lb shrimp peeled and deveined
- 3 garlic cloves thinly sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic
Zucchini Noodles–>
- 32oz of spiralized zucchini noodles (I buy mine frozen)
- 1/3 cup pest (click here for recipe)
Toppings–>
- 3 garlic cloves thinly sliced
- 1/4 cup onion thinly sliced
- 1 tbsp EVOO
- pinch of salt and pepper
- 1/4 cup parmesan cheese
Directions:
- Heat large skillet and cook bacon until crispy. Remove bacon and place on plate to drain excess fat. Leave bacon grease in the pan.
- Mix shrimp with EVOO, garlic and spices. Throw everything into the hot bacon grease and cook until shrimp are pink and tender.
- Remove cooked shrimp from pan. Throw zucchini in the pan to cook. (If you are lazy like me and purchase frozen spiralized zucchini cook until tender, drain excess water and then put the zucchini back in). Once softened, add in pesto and stir well.
- In a separate small pan, heat EVOO. Throw in onion and garlic. Sprinkle with the pinch of salt and pepper. Cook until crispy.
- In the large pan with zucchini add back in the shrimp to heat up. Crush the bacon.
- Plate some zucchini, top with shrimp, crispy onion and garlic. Then add another dollop of pesto, crushed red pepper flakes, bacon pieces and Parmesan if you desire! Bon Appetite!