Creamy Pesto Zucchini Noodles with Shrimp and Spinach
Servings: 4
Ingredients
- 2 tsp extra virgin olive oil
- 1/2 tsp garlic minced
- 1 lb uncooked shrimp extra large, peeled, deveined (21-25 shrimp per lb)
- 1 tsp table salt divided
- 9 oz fresh spinach
- 1/4 cup reduced-fat cream cheese
- 1/4 cup pesto sauce
- 1 lb uncooked zucchini spiralized (about 5 cups)
- 1 cup grape tomatoes halved
- 1/2 tsp lemon zest grated
- 8 tsp parmesan cheese grated
Instructions
- In a large nonstick skillet, heat oil over medium-high. Sauté garlic for 1 minute. Season shrimp with 1/4 tsp salt and add to skillet. Cook, stirring occasionally, until shrimp are golden and cooked through, about 5 minutes. Transfer to a plate.
- Add spinach to skillet and cook, tossing, until wilted, about 1 1/2 minutes. Transfer to plate with shrimp.
- Add cream cheese and pesto to skillet and cook over low heat, stirring, until cream cheese is melted. Add zucchini noodles and remaining 3/4 tsp salt and cook, tossing, for 2 minutes. Add tomatoes. Cook just until zucchini noodles are almost wilted, about 1 minute.
- Add shrimp, spinach, and lemon zest to skillet. Cook over medium heat, tossing, until shrimp and spinach are hot and zucchini noodles are wilted, about 1 minute. Spoon into bowls. Sprinkle with Parmesan.
- Serving size: 1 1/2 cups noodles and shrimp and 2 tsp Parmesan.
Notes
If your pesto sauce is concentrated (like the kind that comes in a tube), you may want to reduce the pesto to 3 tbsp.
Adapted from: https://www.weightwatchers.com/us/recipe/creamy-pesto-zucchini-noodles-shrimp-and-spinach/5f7f48a49be2af133ee18493