Add the pesto, and gently toss in the prawns and asparagus. Drizzle with balsamic glaze and season with a little more salt (maybe 1/4 tsp). To assemble: Add zoodles and shrimp to bowl.

You just want to coat the ‘zoodles’ and warm them. Add in the zucchini and cook for 3-5 minutes, until al dente/cooked to your preference. Saut shrimp in 2 tbsp of pesto for 5 mins. Heat the olive oil in a large skillet over medium heat. Place them on a paper towel and squeeze out excess water (they are 95% water based). Cut the noodles after spiralized, they will be very long otherwise. Marinade the prawns in the seasoning and cook on the grill over medium to high heat.A rich avocado pesto is the secret sauce powering this. Wash, peel and de-vein your shrimp (you can have your local fishmonger do this for you if you don’t want to do it yourself). Get out your spiralizer (or just use a knife) and learn to make zucchini noodles (aka zoodles). Lay the asparagus on a baking sheet covered with foil, and top with the dressing. Soak 5 or 6 skewers in water for at least 10 minutes (to prevent burning) and then drain. If the consistency isn’t smooth enough, slowly add a little more olive oil. Add all of the ingredients to a food processor and blend until smooth.1/4 cup extra virgin olive oil + plus more if needed.

It is 100% #HealthyWithNedi and perfect for a hot summer day! Pesto Zoodles with Grilled Prawns What’s not to love about pasta right?! Well this recipe is even better because it cuts out the carbs you would get from regular pasta by using zucchini noodles.

Pesto zoodles with shrimp