Creamy Pesto Shrimp with Sun-Dried Tomatoes and Zucchini Noodles

This dish is a quick and easy weeknight meal that's packed with flavor. The creamy pesto sauce is rich and flavorful, and the sun-dried tomatoes and zucchini noodles add a touch of sweetness and acidity. The shrimp are cooked to perfection, and the whole dish comes together in just 15 minutes.

I first came up with this recipe when I was trying to find a way to use up some leftover pesto. I had some shrimp in the freezer, and I thought it would be a good way to add some protein to the dish. I also had some zucchini in the fridge, and I thought it would be a good way to add some vegetables. The dish turned out so well that I've been making it ever since.

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• 1 pound (450g) raw shrimp, peeled and deveined
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) prepared pesto sauce
• 1/4 cup (60g) sun-dried tomatoes, chopped
• 1 large zucchini, spiralized into noodles
• 1 tablespoon (15ml) olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Season the shrimp with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Transfer the shrimp to a plate and set aside.
5. In the same skillet, combine the heavy cream, pesto sauce, and sun-dried tomatoes.
6. Bring to a simmer and cook for 5 minutes, stirring occasionally.
7. Add the zucchini noodles and cook for 1-2 minutes, or until they start to soften.
8. Return the shrimp to the skillet and cook for an additional minute, or until heated through.

Why It Works

• The creamy pesto sauce is rich and flavorful, and it pairs perfectly with the sweet and slightly acidic sun-dried tomatoes.
• The zucchini noodles add a touch of freshness and crunch to the dish.
• The shrimp are cooked to perfection, and they add a nice source of protein.