Keto Dinner | Creamy Pesto Shrimp And Zoodles

While most pesto is made with cheese, this pesto is actually dairy-free. But still super creamy because I pack it with pine nuts. This creamy pesto is the perfect addition to zoodles. Let’s be honest, zoodles are pretty bland and kind of boring. It’s all about the sauce.

While I love this dish hot, it’s also great cold! If you don’t cook the zoodles it actually cuts out some of the cooking time too! Just cook the shrimp, then add the zoodles and pesto and toss. So easy and equally delicious. Because it’s so good cold and quick to make, this dish is perfect for meal prep!

What happens here, is that veggies will always release water when sprinkled with salt. Remember osmosis?! Water has a tendency to flow from a lower salt concentration to a higher one (a little biology class!).

Zoodles are a staple keto meal here at gnom-gnom, as with a little sprucing up they make for a killer (and ultra speedy!) meal. Plus, they’re super versatile; remember our creamy mascarpone or breakfast zoodles?

Creamy Pesto Shrimp And Zoodles

Prep Time: 6 mins 

Cook Time: 16 mins 

Total Time: 22 mins 

Yield: 2-3 servings 

Ingredients:

Creamy Pesto:

• Zest of 1 lemon
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1/4 cup extra virgin olive oil
• 3 cups (21g) basil leaves, loosely packed
• 3/4 cup (100g) pine nuts
• 2 cloves garlic
• 1/2 lemon, juiced

Shrimp & Zoodles:

• 1 lb (450g) shrimp, peeled
• 2 Tbsp grass-fed butter, ghee, or avocado oil, divided
• 3 medium zucchini
• 1/2 tsp sea salt

Instructions:

Creamy Pesto:

1. First, Add all ingredients except olive oil to a food processor.
2. Second, Blend until fairly smooth, scraping down the sides as needed (about 1-2 mins).
3. With the food processor running, slowly drizzle in olive oil. The consistency should be similar to the picture above.

Shrimp & Zoodles:

1. First, Pat the shrimp completely dry and set aside.
2. Second, Spiralize the zucchini and place it in a colander.
3. Next, Sprinkle with 1/2 tsp sea salt and toss gently.
4. Place colander in a large mixing bowl. The purpose of this is to drain some of the water from the zoodles before cooking. They will release water while sitting in the colander.
5. Sprinkle shrimp with a little salt and pepper.
6. In a large skillet, melt 1 Tbsp butter over medium-high heat.
7. When the pan is hot, add shrimp one by one to the pan and cook for about 1 minute per side for medium-sized shrimp. Adjust cooking time based on the size of your shrimp.
8. Remove shrimp to a plate.
9. Squeeze water from the zoodles by pressing with a clean dish towel or paper towel.
10. Melt the remaining butter in the same skillet over medium heat.
11. When it’s hot, add the zoodles and cook for about 3-5 minutes or until just heated through, tossing occasionally with tongs. If any more water comes out, make sure to drain it before adding the pesto.
12. Add the pesto and shrimp to the skillet and toss gently until everything is coated in pesto.
13. Season to taste with sea salt

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