The lemony shrimp and the mint pesto taste so clean and fresh together, and using zoodles (or zucchini noodles) keeps it light and satisfying.
In a medium-sized bowl, combine shrimp, garlic, lemon juice, olive oil, salt, and pepper, set aside. If using frozen peas, place them out to thaw.
Add peas and zucchini to the skillet and continue to cook until warmed through, about 3 minutes.
If you have any leftovers, they make a great cold salad the next day.Ā
Recipe by Whole Life ChallengeĀ® at Shrimp and Mint Pesto Zoodles https://www.wholelifechallenge.com/shrimp-and-mint-pesto-zoodles/