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Pesto Zucchini Noodles with Shrimps and Feta

A new twist on a classic summer Italian dish without all the carbs - These Pesto Zucchini Noodles With Shrimps have the same flavors, same tastiness but totally gluten-free and so much healthier and lighter!

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 2
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 medium large zucchini
  • a glug of extravirgin olive oil
  • 200 g fresh king prawns/shrimps cleaned and deveined
  • 100 g cherry tomatoes halved
  • 3 tablespoonhomemade pesto
  • 100 g feta cheese
  • a bunch of fresh basil leaves
  • zest of ½ lemon
  • Sea salt and freshly cracked black pepper

Instructions

    Cup of Yum
  1. With the help of a spiralizer or julienne peeler, make zucchini noodles.
  2. Fold the zucchini noodles in a large pot of lightly salted boiling water and cook for 1-2 mins.
  3. In the meantime, heat a large pan with a glug of olive oil. Stir in the shrimps and cherry tomatoes and cook for about 3-4 mins, until the prawns are cooked through. Season to taste with sea salt and black pepper.
  4. Drain the zoodles and add fold them into the pan with the other ingredients. Mix in the pesto and remove from the heat.
  5. Scatter crumbled feta and basil leaves all over, and top with grated lemon zest. Serve immediately.