After a brief cook, sweetpotato noodles—make your own with a spiralizer or buy them at the supermarket—get tossed with garlicky shrimp, pesto, and cherry tomatoes, then topped with Parmesan and lemon zest. It’s a meal that’s quick and easy, bright and healthy, and gluten-free. Yippee!
Quick and Easy Sweetpotato Noodles with Shrimp and Pesto
Serves 4
Ingredients:
2 tablespoons olive oil, divided
12 ounces medium shrimp, peeled and deveined
1 teaspoon salt, divided, or more to taste
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes (optional)
12 ounces spiralized orange- or yellow/white-fleshed sweetpotatoes (about 8 cups)
3/4 cup water
1/3 cup prepared basil pesto
1 cup halved cherry tomatoes
1/4 cup grated, shredded, or shaved Parmesan cheese, for serving
Zest of 1 lemon, for serving
Instructions:
In a large skillet over medium-high heat, warm 1 tablespoon of the oil. Add the shrimp and 1/2 teaspoon of the salt and cook, stirring occasionally, for 2 minutes. Add the garlic and red pepper flakes, if using, and cook, stirring, until the shrimp is cooked through and the garlic is fragrant, 30 to 60 seconds. Transfer the shrimp mixture to a plate and set aside.
Return the skillet to medium-high and add the remaining 1 tablespoon of oil. Add the sweetpotatoes, water, and remaining 1/2 teaspoon of salt and cook, stirring occasionally and scraping up the browned bits in the skillet, until the sweetpotatoes are tender but not mushy, about 3 minutes.
Remove the skillet from the heat and add the shrimp mixture, pesto, and tomatoes, stirring gently until heated through. And more salt to taste. Serve sprinkled with the cheese and lemon zest.
