Here's a recipe for low-carb shrimp and broccoli pesto zucchini noodles:
Ingredients:
1 pound large shrimp, peeled and deveined
2 medium zucchini, spiralized or cut into thin strips
1 head of broccoli, chopped into small florets
2 cloves garlic, minced
1/4 cup pesto
2 tablespoons olive oil
Salt and pepper, to taste
Parmesan cheese, grated (optional)
Instructions:
Heat the olive oil in a large skillet over medium-high heat.
Add the garlic to the skillet and cook until fragrant, about 1 minute.
Add the shrimp and broccoli to the skillet and cook until the shrimp are pink and cooked through and the broccoli is tender, about 5-7 minutes.
Add the zucchini noodles to the skillet and toss with the shrimp and broccoli until they are coated with the sauce.
Cook for an additional 2-3 minutes until the zucchini noodles are tender but not mushy.
Season with salt and pepper to taste and serve hot.
Optional: top with grated Parmesan cheese before serving.
This low-carb shrimp and broccoli pesto zucchini noodles dish is a healthy and flavorful alternative to traditional pasta dishes. The pesto sauce adds a burst of flavor while the zucchini noodles provide a low-carb, nutrient-rich base. The shrimp and broccoli add protein and fiber to the dish, making it a well-rounded meal. This dish is quick and easy to make, making it perfect for busy weeknights.