Quick Italian Shrimp Pasta

MAKES: 2 servings
COOKING TIME: 15 minutes
Since it takes just a couple of minutes to cook, protein-rich shrimp comes in handy when you needed to have dinner on the table ten minutes ago. And it’s a great match for fragrant, homemade Red Pesto. Toss it with some low-carb zucchini noodles, and the job’s done.

2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
10.6 ounces (300 g) raw, peeled shrimp
1/4 cup (60 g/2.1 oz) Red Pesto
1/2 teaspoon dried oregano
Optional: 1/4 teaspoon chili powder
1 tablespoon (15 ml) lemon juice
1/2 cup (75 g/2.7 oz) cherry tomatoes, halved
Salt and pepper
2 medium (400 g/14.1 oz) zucchini, spiralized (see here)
2 tablespoons (30 ml) extra-virgin olive oil
Fresh basil for garnish
Optional: 4 tablespoons (20 g/0.7 oz) grated Parmesan cheese for topping


Grease a large skillet or casserole dish with the ghee and heat over medium-high heat. Add the shrimp and cook for 1 to 2 minutes. Add the pesto, oregano, and optional chili powder for extra heat. Cook for a minute and drizzle with the lemon juice. Add the zucchini and cook for 2 to 5 minutes, or until desired doneness. Add the tomatoes and season with salt and pepper to taste. Season with salt and pepper to taste. Just before serving, drizzle with the olive oil and garnish with fresh basil. Optionally, top with grated Parmesan cheese. For best results, always prepare fresh, or up to 1 day in advance and store in the fridge.
TIP: If you have any leftover shrimp shells, use them to make a batch of seafood stock! Not a fan of shrimp? Try sliced chicken thighs instead and cook them for 4 to 5 minutes before adding the pesto.
TOTAL CARBS: 12 g / Fiber: 3.7 g / Net carbs: 8.3 g / Protein: 25.4 g / Fat: 42.7 g / Energy: 519 kcal
MACRONUTRIENT RATIO: Calories from carbs (6%), protein (20%), fat (74%)