Name: Zucchini Noodles with Shrimp, Sun-Dried Tomato Alfredo & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; ⅓ cup pine nuts; 1.02 kg raw peeled shrimp, fresh or frozen; ¾ cup sun-dried tomato pesto; 12 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; salt

Zucchini Noodles with Shrimp, Sun-Dried Tomato Alfredo & Pine NutsZucchini Noodles with Shrimp, Sun-Dried Tomato Alfredo & Pine Nuts — a 40-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

⅓ cup pine nuts

1.02 kg raw peeled shrimp, fresh or frozen

¾ cup sun-dried tomato pesto

12 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 205°C (400°F).

Wash, dry, and trim zucchini; use a julienne (or regular) peeler to make noodles. Divide between two large baking sheet pans, drizzle with oil, and season with spices; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake until zucchini noodles start to soften, 8-10 minutes.

Meanwhile, place Alfredo sauce and pesto in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Once simmering, remove from heat and cover to keep warm.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

When the zucchini is soft, remove from the oven and toss. Top with shrimp and drizzle with additional oil.

Return baking sheets to the oven and continue to bake until zucchini noodles are tender and shrimp are cooked through, 7-8 minutes more. Remove from oven.

To serve, divide zucchini noodles and shrimp between plates or bowls; top with sauce and pine nuts. Enjoy!

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