Ingredients
- 1 (48 grams) chopped chives
- ½ cup (24 grams) fresh basil
- ½ cup (120 ml) extra virgin olive oil*
- ½ cup (35 grams) pine nuts
- ¼ cup (25 grams) nutritional yeast or grated parmesan
- a squeeze of lemon juice
- 1 tablespoon extra virgin olive oil
- 1 pound shrimp, uncooked peeled and tails removed
- 4 medium zucchini's spiralized or peeled with a julienne peeler
- salt and pepper to taste
Recipe Description
Chive pesto shrimp with zoodles – a low FODMAP, low carb, paleo dinner that’s ready on the table in under 30 minutes!
The pesto itself takes no time at all – just throw everything in the blender or food processor and blend until smooth. Quickly pan fry the shrimp with a little salt and pepper which should only take a minute or two. After cooking the shrimp through remove them from the heat and add the zoodles to the same pan, sautéing for a few minutes until the noodles soften. Mix in the pesto to the zoodles along with the shrimp until heated and serve.
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