Shrimp, pesto alla Trapanese and vegetable noodles 
 {Low Carb, Paleo}

Just a few of my favourite things incorporated into one delicious wholesome mouthwatering meal! Homemade pesto with a unique nutty summer vibe + shrimp and entangled in spiralised sweet potato and zucchini noodles, noodles or courgette whatever you want to call them
The pesto is called pesto alla Trapanese translated as almond and tomato pesto! I love this pesto and tastes amazing with fish and seafood especially. I thought came across this pesto at Bocca Di Lupo in Soho, London and immediately replicated the next day a few years back. It is a crunchy garlic sauce pesto! The almonds give it that unique texture and the tomatoes are full of flavour this time of year in the British Isles. It is also overloaded with fresh basil which always works well with garlic, tomatoes and seafood.
The pesto alla Trapanese recipe can be found here. Once the pesto is done you can continue with the recipe. Additionally, a bonus is the recipe can be made in just one wide pan saving washing up as a bonus. You will need a handy spiraliser for the sweet potato and zucchini/courgette noodles.
I used fresh shrimp this time around, as they were on offer. However, frozen shrimp are just as good and are great to have on hand. The recipe is super easy as per usual. I added the pesto at the end just to warm through the shrimp. If you fancy parmesan cheese on top then feel free to add. I just finished mine with a touch of extra virgin olive oil and fresh basil leaves.

Shrimp, pesto alla Trapanese and vegetable noodles

Start to finish: 20 minutes
Servings: 2​
Ingredients

2 cups fresh tiger prawns or frozen – defrosted

 1 tbsp extra virgin olive oil

 1 cup pesto alla trapanese (recipe here)

 2 garlic cloves – finely sliced

 2 medium sweet potatoes – spiralised
1 medium courgette / zucchini – spiralised

Instructions

1. Prepare the pesto, recipe here (link add)


 2. In a wide saucepan on medium heat. Add the extra virgin olive oil.


 3. Add the garlic cloves and stir gently for 2-3 minutes until aromas are released and softened.


 4. Next, add the sweet potato. Cook with a lid for 3 minutes then remove the lid for another 2 minutes.


 5. Next, add the courgette / zucchini. Cook for 2 minutes until softened.

6. Remove the vegetable noodles to a plate or colander to drain any excess moisture released.

7. Add the prawns/shrimp to the pan. Cook on medium-high heat for 2 minutes per side.

8. Reduce the heat to low medium and add the pesto to coat the prawns/shrimp.

9. Tear some of the basil into the pan and turn off the heat.


 10. Plate up with the vegetable noodles as a base then spoon the pesto and prawns/shrimp over the top. Scatter fresh basil leaves on top, season with Celtic sea salt and serve.

Nutritional Information (Per Serving): Calories: 553 Protein: 56g Carbs: 35g Fiber: 6.7g Sugar: 9.2g Fat: 21g Saturated Fat: 2.8g Polyunsaturated: 2.6g Monounsaturated: 13.9g Cholesterol: mg Calcium: 68.4mg Copper: 0.3mg Iron: 1.4mg Magnesium: 60mg Potassium: 589.5mg Selenium: 1mg Sodium: 573mg Zinc: 0.7mg Vitamin A: 18986iu Vitamin B1: 0.1mg Vitamin B2: 0.1mg Vitamin B3 1.2mg Vitamin B5: 1.1mg Vitamin B6: 0.3mg Vitamin B9 / Folate: 26úg Vitamin B12: 0.0úg Choline: 23mg Vitamin A: 5709iu Vitamin C: 9.3mg Vitamin D: 0IU Vitamin E: 4.6mg Vitamin K: 33ūg

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