Cajun Shrimp with Pesto Zoodles

• Paleo

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 Garlic clove
  • 1/2 cup Grape tomatoes
  • 2 lbs Zucchini

• Condiments

  • 1/2 cup Basil pesto

• Baking & Spices

  • 2 tsp Cajun seasoning
  • 1 Sea salt

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Dairy

  • 3 tbsp Butter, unsalted

Found on littlebroken.com

Description

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tsp. cajun seasoning
• 1 garlic clove, pressed
• 2 Tbsp. unsalted butter
• sea salt, to taste
• 1 Tbsp. unsalted butter
• 2 pounds (about 3 medium) zucchini, spiralized using the larger blade
• ½ cup basil pesto, room temperature
• ½ cup grape tomatoes, halved
• sea salt and freshly ground black pepper, to taste

Directions

• In a medium bowl, toss the shrimp with cajun seasoning and garlic. Season with salt, to taste.
• Melt butter in a large non-stick skillet over medium-high heat. Once the butter is melted and skillet is hot, add the shrimp in a single layer. Shrimp should sizzle on contact with skillet. Cook the shrimp for about 2 minutes per side, without disturbing, or until fully cooked. Remove to a clean bowl.
• Wipe the skillet clean with a paper towel and melt remaining 1 Tablespoon of butter. Add zucchini noodles to the skillet and sauté until tender crisp, about 3-4 minutes, while constantly tossing with tongs. Season with salt and pepper, to taste.
• Remove the pan from the heat and toss the zoodles with the pesto. Then add the cooked shrimp (without the juices) and tomatoes. Taste for salt and pepper. Serve immediately.