Lemon Pesto Shrimp with Zucchini Ribbons

Instructions

1. 1

   Pat the shrimp dry and season with half the salt and the black pepper.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2–3 minutes per side, until opaque. Measure the thickest shrimp with a food thermometer; they must reach 63°C/145°F. Transfer to a plate.

3. 3

   Add the remaining olive oil and garlic to the skillet. Cook for 30 seconds, then add the zucchini ribbons and remaining salt. Sauté for 1–2 minutes, just until slightly softened but still ribbon-like.

4. 4

   Remove the skillet from the heat. Toss in the pesto, lemon juice, and lemon zest.

5. 5

   Return the shrimp to the skillet and gently toss to coat. Serve with Parmesan and fresh basil, if using.