Seafood Pesto Zoodles
Shrimp contain very little fat - only about 0.3 g in a 100g serving - but have a relatively high ratio of cholesterol - about 190g. Compare that to the same amount of egg, which has 11g of fat and 373 mg cholesterol.
Scallops, either bay or sea scallops, contain copious amounts of Vitamin B12.
Vitamin B12 has a key role in the normal functioning of the brain and nervous system. It is used, along with cholesterol, to make myelin - the fatty white substance that insulates the cells of our nervous system and enables correct and efficient message sending and receiving.
This is brain-boosting “pasta” right here!
Zoodles are simply made by spiralizing zucchini. If you don’t have a veggie spiralizer, you can use a mandolin or even a veggie peeler to make ribbon-shaped noodles - kinda like pappardelle.
The noodles don’t need to be be cooked - just warmed - so this is a terrific summertime meal when it’s hot.
1 Tbsp ghee or coconut oil
300g wild-caught scallops
300g wild-caught shrimp, peeled and deveined
1/2 cup pesto
1/2 tsp fine Himalayan sea salt
1/4 tsp ground black pepper
pinch of red pepper flakes, optional
6 cups zoodles
1 lemon or large lime, quartered
Method: Heat ghee/oil in a large skillet over medium heat. Add the seafood and sauté until scallops are opaque and shrimp are pink. Stir in pesto, sea salt and pepper. Remove from heat.
Add zoodles to the hot pan and let cook 1-2 minutes. Add back the seafood mixture and toss to coat the zoodles with the sauce. Divide evenly amongst 4 plates and serve each with a wedge of lemon or lime.