Shrimp Zoodles With Watercress Pesto

No, it's not a noodle recipe. We replaced the “n” with “z”, but the flavor is just as incredible.

Ingredients (for 4 people):

1 drizzle of olive oil;

30g of garlic;

32 medium peeled shrimp;

Salt to taste;

Ground black pepper to taste;

860g of courgette;

180g watercress pesto;

60g dried cherry tomatoes;

40g of parmesan.

Preparation method:

In a non-stick frying pan, heat the olive oil and sliced ​​garlic and sauté the shrimp brains for 5 minutes, or until cooked;

Season with salt and pepper to taste;

Using a spiralizer, make zucchini strands. Add them to the shrimp, along with the watercress pesto, and sauté for another 5 minutes.

Serve the zoodles with the dried cherry tomatoes on top.

Finish with grated parmesan.

Note: Use watercress pesto with pasta or spiralized vegetables, as a salad dressing or on toast and bruchettas .

This recipe was taken from the book «Let's go natural», by Go Natural.

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