• Krista

Dinner Time


As Discussed on my Instagram post, Last night WE made a great dinner. By we, I mean the girls and I. It is tough preparing meals even getting food ready when you have kids roaming around. So sometimes, I ask for them to help. What we created was

Pesto Zoodles with sun-dried tomatoes & Shrimp

Recipe

  • 2-3 whole zucchini / squash with zoodle making machine

  • OR 1 container of premade pasta noodles (found in the past aisle or possibly the premade area if your grocery store has one)

  • 1 - 6 ounce jar of pesto with basil (shake before opening to incorporate the sauce together)

  • 1- 8 ounce jar sundried tomatoes (in oil)

  • 1 teaspoon of olive oil

  • 10 large shrimp - thawed peeled and cleaned.

  • small Feta cheese (optional)

Instructions

  1. Place each zucchini / squash into your zoodle maker and follow directions as shown on the package. Once they are made, set aside

OR if pasta is boxed, cook dried pasta as instructed then set aside.

  1. Drain the sundried tomatoes from juice & chop

  2. Heat 1 teaspoon of olive oil in a pan on medium heat and add the made zoodles. I usually do about half the package at a time so the noodles cook and do not get too crowded. stir regularly or the zoodles will stick to the pan. Once the zoodles are cooked ( slightly clearer and not as firm) add 1/2 the container of pesto, chopped sundried tomatoes and feta cheese if using. I would start with 1/2 a container and see if you like the amount of sauce on the zoodles. Sometimes pesto can be overwhelming.

  3. Stir the mixture only till warm and place in a clean bowl.

  4. Keep the pan on and add your shrimp now. Cook on one side till pink and flip to other side till it is full pink all the way through.

  5. Add the shrimp to the zoodles, mix and enjoy


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Be Healthy Buffalo

Buffalo, NY 

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