Zucchini Noodles with Pesto and Grilled Shrimp
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients
2 medium zucchinis
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
2 cloves garlic, minced
1/3 cup olive oil
Salt and pepper to taste
1 pound large shrimp, peeled and deveined
Juice of 1 lemon
1 tablespoon olive oil for grilling 
Instructions
Spiralize the zucchinis to create noodles. If you do not have a spiralizer, you can use a vegetable peeler to make thin strips. Set the zucchini noodles aside.
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, minced garlic, and a pinch of salt. Pulse until finely chopped. While the processor is running, slowly pour in the olive oil until the pesto is smooth and creamy. Adjust seasoning with more salt and pepper if desired.
In a large bowl, toss the shrimp with lemon juice, one tablespoon of olive oil, salt, and pepper.
Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side or until they turn pink and opaque. Remove from heat and set aside.
In a large skillet over medium heat, add the zucchini noodles. Sauté for 2-3 minutes until just tender, not too soft.
Remove the skillet from heat and gently stir in the pesto until the zucchini noodles are well coated.
Plate the zucchini noodles and top with grilled shrimp. Optionally, garnish with extra pine nuts and basil if desired.
Serve immediately and enjoy a flavorful, healthy, and diabetes-friendly dinner.
