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PESTO ZUCCHINI NOODLES AND SHRIMP RECIPE
Food & Drink
2 tablespoons olive oil, divided
1 bag (12-ounces) Jumbo Cooked Shrimp, peeled and deveined
2 to 3 garlic cloves, minced
4 zucchini, spiralized
salt and fresh ground pepper, to taste
1/2-cup basil pesto (you can use as much as you prefer)
freshly grated parmesan cheese
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
Remove from skillet and set aside in a bowl.
Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
Transfer to a serving bowl.
Sprinkle with parmesan cheese.