For the record, I added the “Extravaganza” part for effect. Hopefully it got you excited to make this delicious and healthy dish.
- 6 organic zucchini
- 1 tablespoon of Olive Oil
- Handful of pine nuts
- 7 oz. container of pesto
- Bag of frozen uncooked wild caught shrimp (remove shell and devein)
- Teaspoon of garlic
- 1/2 cup of white wine (provided you haven’t consumed all the wine during Happy Hour)
Peel outer layer of skin off zucchini with a cucumber peeler then use the peeler to peel zucchini down to seeds… think fettuccini noodles.
Sauté zucchini noodles in a tablespoon of olive oil until soft and then add 1/2 container of pesto and mix well.
In a separate pan sauté shrimp in garlic and white wine – about 3 minutes each side.
Toast your pine nuts in a toaster oven or a small pan – watch them carefully they toast quickly – I will do this before I start cooking the meal.
Plate pesto zucchini noodles, top with shrimp and sprinkle with pine nuts.
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Healthy and Happiness,