Basil Garlic Shrimp with Zucchini Pasta

Total Time: 20 minutes
Prep Time: 10 minutes
Cooking Time: 10 min
Yield: 4 servings

INGREDIENTS:
5 medium zucchini
1 TBSP olive oil
8 oz raw medium shrimp, peeled, deveined
6 cloves garlic, crushed
1/4 cup prepared pesto
4 fresh italian parsley sprigs, finely chopped
5 fresh basil leaves, finely chopped
Sea salt and ground black pepper (to taste, optional)
4 TBSP sliced raw almonds

PREPARATION:

1. Using a vegetable peeler, cut each zucchini into lengthwise strips about 1/8 inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into 1/2 inch ribbons. Set aside.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2-3 minutes, or until shrimp are opaque and firm.
5. Add pesto; cook, stirring frequently, for 1-2 minutes, or until heated through.
6. Add parsley and basil. Toss gently until blended.
7. Season with salt and pepper if desired.
8. Divide zucchini among 4 plates; top evenly with shrimp mixture.
9. Garnish each serving with 1 TBSP almonds

TIP: Zucchini can also be slice on a mandolin; adjust to a very thin slice

Nutritional Information: (per serving)

Calories: 247

Fat 15g

Saturated Fat: 2g

Cholesterol: 92g

Sodium: 485mg

Carbs: 13g

Fiber: 4g

Sugars: 7g

Protein: 18g