Creamy Pesto Shrimp
Sautéed Zoodles
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 3 Tbsp butter
- 1½ lb peeled and deveined, medium-size raw shrimp
- 1 cup heavy cream
- ½ cup pesto
- 1 cup freshly shredded Parmesan cheese
Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Add shrimp to skillet; cook, stirring, until shrimp turn pink and are firm. Remove from skillet, and keep warm.
- Add cream and pesto to skillet; cook, stirring occasionally, until slightly thickened.
- Return shrimp to skillet. Toss with sauce and Sautéed Zoodles recipe. Sprinkle with cheese.
Side Dish Ingredients
- 4 zucchini (about 2 lb)
- 1 Tbsp olive oil
Side Dish Instructions
- Cut zucchini into noodles using a spiralizer. Or cut zucchini lengthwise into slices; stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Cook zucchini in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until tender. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
450
|
42
|
492
|
| Fat (g) | 35 | 3 | 38 |
| Sat. Fat (g) | 17 | 0 | 17 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 2 | 4 | 6 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 728 | 11 | 739 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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