Steps:
- Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
- Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.
- Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 8.1 g, Cholesterol 138.1 mg, Fat 28.6 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.9 g, Sodium 253 mg, Sugar 2.6 g
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