Courgette pasta with pesto and shrimp

Enjoy pasta without the carbs. Have you ever tried zucchini spaghetti? This shrimp and pesto variation is a real treat.

What do you need?

For one person:

• 1 zucchini or 1 bag of zucchini spaghetti
• 200 g shrimp (peeled and cleaned)
• 2 tbsp pesto (homemade or from a jar)
• 2 tbsp olive oil
• Salt and pepper
• Optional: grated Parmesan cheese and fresh basil for garnish

Preparation

1. Use a spiralizer to cut the zucchini into long, thin noodles. If you don't have a spiralizer, you can also buy it ready-made in the refrigerated section of your supermarket.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2 to 3 minutes on each side, or until pink and cooked through. Season with a pinch of salt and pepper. Remove the shrimp from the pan and set aside.
3. Add the remaining 1 tablespoon olive oil to the same skillet and heat over medium heat.
4. Add the zucchini and stir-fry briefly until the zucchini pasta is slightly softer, but still crunchy (al dente).
5. Add the shrimp back to the pan with the zucchini pasta. Add the pesto and toss everything together well, ensuring the zucchini pasta and shrimp are evenly coated with the pesto. Stir-fry for another 1-2 minutes to heat through.