Shrimp Pesto Zucchini Pasta

Serves 2
Shrimp Preparation
1 8 oz package of sliced mushr
1 pound large (16-20 count) shrimp, shelled and de-veined, tails removed
½ tablespoon coconut oil
½ teaspoon pepper
½ teaspoon garlic powder

Add coconut oil to a large pan and turn to medium heat until melted. Add mushrooms and lightly cook until golden brown, about 3-4 minutes. Add cleaned shrimp and saute until no longer translucent. Add pepper and garlic powder. Set aside.

Pesto Preparation
1½ cups basil leaves
1 cup spinach
¼ cup walnuts
⅓ cup of extra virgin olive oil
⅛ cup dried Parmesan cheese
1 garlic clove
½ salt
Juice from 1 lemon

Place all ingredients except olive oil in food processor and blend. Slowly drizzle in the EVOO until mixture is smooth continuing to process. Do this until it becomes consistency of a pesto.

Zucchini Pasta Preparation and Assembly
20 grape tomatoes, quartered (optional to use colored tomatoes for presentation)
Spiralizer (or a julienne shredder)
3 raw zucchinis, washed

Using the Spiralizer, julienne the zucchini. Use that as the pasta and top with tomatoes and pesto and mix well. Top with cooked shrimp and serve.