Italian Shrimp and Pesto over Zoodles

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Ingredients
  • 2 tablespoons Step 2 low cal Pesto sauce (not store-bought/made) Click on Step 2 low cal Pesto sauce for recipe
  • 2-3 tablespoons of Simple Girl Citrus Ginger Dressing
  • ½ - 1 tablespoon Italian seasoning
  • 7 ounces zoodles (spiralized zucchini)
  • 7 ounces raw or cooked shrimp
  • Imagine chicken stock (no more than a cup)
  • Salt to taste
  • Lemon juice to taste
  • Red pepper flakes to taste
Makes 2 servings
Preparation
  1. Prepare Step 2 low cal pesto sauce (Click for recipe)
  2. Season the shrimp. In a bowl mix the shrimp with the seasoning, a splash of chicken stock, and lemon juice. Set aside.
  3. Spiralize the zucchini.
  4. Sauté zoodles in chicken stock for 3 minutes and then add shrimp. Add more chicken stock if necessary. Cook for another 2-4 minutes (2 minutes for pre-cooked, 3-4 minutes for raw). Don’t overcook the shrimp. Allow them to become a translucent pink and a soft “C” shape.  This only takes a few minutes.
  5. Add the citrus ginger dressing, pesto, and red pepper flakes.  Mix and serve warm.
     
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