I revamped my recipe for zoodles with shrimp & avocado pesto, and gave it a Greek upgrade. I added cherry tomatoes, black olives, mushrooms, sundried tomatoes and crumbled feta. This dish is made of mostly veggies and creates such a colorful plate. Every bite is different, but equally delicious.
6 zucchini, spiralized
1 pound of shrimp, peeled & deveined
1 cup of black olives, sliced in half
1 cup of cherry tomatoes, sliced in half
1 cup of mushrooms, sliced
1 cup of sundried tomatoes
pesto (either store bought or homemade)
feta cheese crumbles
Spiralize zucchini and set aside on a paper towel to soak up any excess water.
Chop veggies. Drizzle olive oil in a large skillet and saute mushrooms. Add sundried tomatoes. Set aside and cook shrimp in the same pan, and season with salt and pepper. Stir constantly until shrimp are plump and pink.
In another large skillet, saute zucchini for about 5 minutes or until tender. Do not overcook - there is a fine line between crunchy and mushy zoodles.
In a large bowl, combine zucchini, veggies, shrimp and pesto. Serve warm and top with crumbled feta.