Name: Creamy Pesto Shrimp with Zucchini
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 servings
Ingredients: 450 g raw peeled and deveined shrimp; 2 medium zucchini, sliced into half-moons; 2 tbsp butter; 3 cloves garlic, minced; 120 g cream cheese, softened; 0.5 cup heavy cream; 0.3333333333333333 cup keto-friendly pesto; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 0.25 cup grated cheese

Ingredients

450 g raw peeled and deveined shrimp
2 medium zucchini, sliced into half-moons
2 tbsp butter
3 cloves garlic, minced
120 g cream cheese, softened
1/2 cup heavy cream
1/3 cup keto-friendly pesto
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
1/4 cup grated cheese

Instructions

1
Pat the shrimp dry and season with salt and pepper.
2
Melt the butter in a large skillet over medium-high heat. Add the zucchini and cook for 4–5 minutes, until just tender. Transfer it to a plate.
3
Add the shrimp to the skillet and cook for about 2 minutes per side.
4
Measure the shrimp at the center with a food thermometer; continue cooking until it reaches at least 63°C/145°F.
5
Reduce the heat to medium-low. Add the garlic and cook for 30 seconds.
6
Stir in the cream cheese, heavy cream, pesto, and lemon juice. Cook gently until smooth.
7
Return the zucchini to the skillet and toss with the sauce. Sprinkle with grated cheese and serve hot.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:10 minutes

Cook:15 minutes

Total:25 minutes

Servings:4

Creamy Pesto Shrimp with Zucchini

Ingredients

Instructions

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