Zucchini Noodles with Kale Pesto and Sautéed Shrimp
"It's important to use room temperature zucchini in this recipe. When they are room temperature, the zucchini will heat quickly in the pesto and won't start to release their moisture when served...."
INGREDIENTS
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2 tablespoons olive oil
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1 pound shrimp, deveined
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1 cup kale pesto, see recipe above (I prefer to boil the kale to reduce goitrogens before making kale pesto)
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4 large zucchini, room temperature, cut into noodles with an inspiralizer or julianne peeler
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Celtic sea salt and freshly ground black pepper
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