Shrimp Pesto Zoodle dish

TGIF...and its a holiday weekend!! I know I am totally looking forward to the *great* weather we are supposed to have this weekend and some family time on Sunday! 

I bought my first zoodle maker from Bed Bath and Beyond last week and put it to work! I am a total carb lover so I have to find a way to get my pastas in! ha! 

I had an inspiration from 2 recipes that I combined to make a cleaner shrimp pesto zoodle dish! I always love a little pesto or white sauce but hate adding flour into by adding the special ingredient GREEK YOGURT you add protein and thickness which is a much healthier option than flour. I know I didn't make the pesto from scratch...but life gets busy, right? I might add this a great Good Friday (for those that celebrate) meatless meal!! 


2-3 cloves garlic
1 packet of Pesto mix: I normally buy simply organic for any mixes I have but for some reason I had this Knorr mix? It was really tasty though! You could also make it homemade if you like :) 
6 tablespoons Plain Greek Yogurt
Chopped Asparagus
4-6 Zucchinis (for 2 people, more if feeding 3+)
Shrimp, peeled and deveined
3 tablespoons of Parmesan Cheese
1 "handful" of mozzarella cheese
Olive Oil


Thaw shrimp (if frozen) and peel and devein (if needed). Use zoodle maker or julienne peeler to make your noodles. I made about 5-6 zucchini for 2 {hungry} people. Chop up garlic and Asparagus. Heat frying pan with Garlic and Olive Oil. Sautee for 3-5 minutes. Add Asparagus for 5 minutes. Once Asparagus starts to get tender, add the shrimp. 

In a different saucepan, follow directions for pesto mix. After 3-5 minutes of simmering, add the greek yogurt, slowly whisking. Add parmesan cheese and mozzarella cheese and whisk. If you like the sauce thicker, add more greek yogurt and cheese. In the meantime, toss the zoodles into a saucepan with olive oil and cook for 5-7 minutes until they become soft. Make sure you keep an eye on them though because they will get soggy if cooked for too long! When sauce is complete, add to the saucepan with the asparagus and shrimp. Simmer. Dinner complete!! Enjoy!