Lemony chive pesto shrimp with zoodles - a low FODMAP, low carb, paleo dinner that's ready on the table in under 20 minutes!
Ingredients
48 gm
Chives
(chopped)
1/2 cup
Basil, fresh
(fresh)
1/2 cup
Extra virgin olive oil
1/2 cup
Pine nuts, dried
1/4 cup
Nutritional yeast
1 tbsp
Lemon juice
1/2 tsp
Salt and pepper
(to taste)
1 tbsp
Olive Oil, Extra Virgin
(extra virgin)
1 bag (35-45 shrimp)
Shrimp, raw
(uncooked peeled and tails removed))
4 medium
Zucchini
(or peeled with a julienne peeler)
Instructions
Add all of your ingredients to a blender or food processor and process until you get your desired, pesto consistency. Season with salt and pepper and then set aside until you need it.
Heat the olive oil to a skillet and add the shrimp seasoning well with salt and pepper. Saute for 2-3 minutes and then remove from the skillet and set aside in a bowl.
Add zucchini to skillet and continue to cook for about 5 minutes, or until tender, stirring frequently
Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
