Chive pesto shrimp with zoodles – a low FODMAP, low carb, paleo dinner that’s ready on the table in under 30 minutes!
Another Monday, another dinner that’s ready on the table in under 30 minutes. I’d like to say that my actions are completely planned out and intentional but that would be a big fat lie. We’re more ‘hang on to the ends of your seat’ kind of people here no matter how hard I try to get myself more organized. But enough about that – we’re making zoodles today!
When Mike was hanging out at the deep end of the low FODMAP diet this lemony chive pesto was a lifesaver. As someone who basically has garlic running through her veins (ya know, without the smell) those 6-8 months of cooking sans garlic was killer. There may have been a few temper tantrums in the kitchen trying to figure out how to make a meal that was free of so many of my favorite foods.
On one hand it got me out of my cooking comfort zone by forcing me to experiment with different flavors/cuisines. In fact, most of my most popular recipes to date are ones that I adapted to be low FODMAP and paleo including these Thai meatballs and this sweet and sour chicken. On the other hand I just really wanted something quick and easy that tasted great after a long days work. I’m pretty sure my brain just switches off by about 5PM. After that all bets are off.
So when I finally came up with this recipe for a low FODMAP pesto I was over the moon excited about it. It’s not the most traditional pesto since it has no garlic but I promise it’s still just as punchy and bright as most pestos are. Instead of garlic we’re going to use fresh chives to get that oniony taste. If you’d like you can also use a garlic infused oil in place of the regular extra virgin olive oil to really pack in the flavor.
About this recipe
The pesto itself takes no time at all – just throw everything in the blender or food processor and blend until smooth. You’re going to have leftover pesto with this recipe which you will love having and using throughout the week. As usual you’re just going to quickly pan fry the shrimp with a little salt and pepper which should only take a minute or two. After cooking the shrimp through remove them from the heat and add the zoodles to the same pan, sautéing for a few minutes until the noodles soften. Mix in the pesto to the zoodles along with the shrimp until heated and serve.
- 1 (48 grams) chopped chives
- 1/2 cup (24 grams) fresh basil
- 1/2 cup (120 ml) extra virgin olive oil*
- 1/2 cup (35 grams) pine nuts
- 1/4 cup (25 grams) nutritional yeast or grated parmesan
- a squeeze of lemon juice
- salt and pepper to taste ( I like to add a lot)
- 1 tablespoon extra virgin olive oil
- 1 pound shrimp , uncooked peeled and tails removed
- 4 medium zucchini's spiralized or peeled with a julienne peeler
- salt and pepper to taste
- Add all of your ingredients to a blender or food processor and process until you get your desired, pesto consistency. Season with salt and pepper and then set aside until you need it.
- Heat the olive oil to a skillet and add the shrimp seasoning well with salt and pepper. Saute for 2-3 minutes and then remove from the skillet and set aside in a bowl.
- Add zucchini to skillet and continue to cook for about 5 minutes, or until tender, stirring frequently.
- Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
- Transfer to a serving bowl and enjoy!
This post contains affiliate links. I only post links for products I personally use and believe in. If you make a purchase on Amazon after clicking one of my links, I receive a small commission and the price you pay is not affected. Thank you!