3 medium zucchini, spiralized
12 oz large shrimp, peeled and deveined
1 cup asparagus, cut into 1-inch pieces
1/2 cup peas (fresh or thawed)
1 tbsp olive oil
Pinch red pepper flakes (optional)
For the pesto
1 cup fresh basil leaves
1/4 cup fresh parsley
1/3 cup shelled pistachios
1 small garlic clove
Zest and juice of 1 lemon
2 tbsp olive oil
2–3 tbsp water
Sea salt and black pepper, to taste
Make the pesto by blending basil, parsley, pistachios, garlic, lemon zest and juice, olive oil, and a pinch of salt until smooth, adding water to thin as needed. Heat olive oil in a large skillet over medium-high heat. Add shrimp, season lightly with salt and pepper, and cook 1–2 minutes per side until pink. Remove from pan. In the same pan, add asparagus and cook 2–3 minutes until bright green. Stir in peas. Toss in zucchini noodles and cook just 1–2 minutes until slightly softened but still crisp. Return shrimp to the pan and gently fold in pesto. Sprinkle with red pepper flakes if desired.
