- 1 pound peeled raw shrimp
- 4 small diameter zucchinis
- Vermont Maple Sriracha Verde Sauce
- Levinsky’s Pesto
- olive oil
- chili powder
Prep: In a medium bowl, marinate shrimp in a generous portion of Vermont Maple Sriracha Verde sauce. Place in the refrigerator for at least 2 hours.
Wash zucchini, then use a spiralizer to make long strands of “noodles”. Set aside.
Cooking: In a large saucepan on medium/low heat, melt 2 tablespoons of butter. Once the butter is melted add 1 tablespoons of olive oil. Turn heat to medium and add the shrimp to the pan.
Cook shrimp for a few minutes on one side, sprinkle with a good portion of cumin and chili powder, and use tongs to flip to the opposite side. Repeat until shrimp are fully cooked. Remove shrimp from pan.
Add a small amount of oil to the pan, raise the heat, and stir fry the zucchini noodles until they are warm. Remove from pan and place in a large mixing bowl. Toss with ½ jar of Levinsky’s Pesto until noodles are covered completely.
Divide noodles onto plates and evenly distribute the shrimp and drizzle with the remaining sauce.