Creamy pesto zucchini noodles with shrimp and spinach
5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This creamy sauce is made with reduced-fat cream cheese, not heavy cream. Its flavor is brightened by some lemon zest and tomatoes that get stirred in at the end. We cook the zucchini noodles just long enough so they are tender and warm, but not mushy. If you cook them for too long, water leaches out of the zucchini, thinning the sauce.
Ingredients
Garlic-flavored olive oil
2 tsp
Uncooked shrimp
1 pound(s), extra large, peeled, deveined (21 to 25 shrimp per lb)
Table salt
1 tsp, divided
Spinach
9 oz
Reduced fat cream cheese
¼ cup(s)
Pesto sauce
¼ cup(s)
Uncooked zucchini
1 pound(s), spiralized , (about 5 cups)
Grape tomatoes
1 cup(s), halved
Lemon zest
½ tsp, grated
Grated Parmesan cheese
8 tsp