Harvest to Heal

This is a new favorite going into weekly rotation! It also took only about 20 minutes from start to finish.

Shrimp:

I picked up a 1 lb bag of frozen deveined/tail removed shrimp from Kroger.
Season shrimp with:

• 1.5 teaspoon Italian seasoning
• 1.5 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes

Cook in a pan heated with olive oil for 2-3 minutes, flipping halfway between cook time. Set aside.

Pesto

I have to be honest, I just eyeball this and add it to a small food processor (olive oil at the very end, slowly!). I don’t follow a recipe or measure but there are tons of dairy-free pesto recipes online:

• Basil
• Minced garlic
• Pine nuts and/or walnuts
• Olive oil
• Salt to taste

Zoodles

I have a spiraler but store bought zoodles are easier! I spiral 1-2 zucchini per person depending on zucchini size.

Put it all Together!

After the shrimp is cooked, set aside and add the pesto to the same pan at medium heat. Warm the pesto, then add the zoodles to the pan and toss with tongs to coat in the pesto. (Sauté a little more garlic before warming the pesto, if desired.) Cover with a lid for a couple of minutes until zoodles have slightly softened and everything is warmed through. Top with shrimp and enjoy!