10 shrimp, peeled and deveined
1 tablespoon olive oil
salt and pepper
1 pinch chili flakes
2 small zucchini, spiralized
FAVA BEAN PESTO
1/2 pound fresh fava beans, shelled
1 large handful each mint and basil, roughly chopped
1 small garlic clove, sliced
zest and juice of 1 lemon
1/4 cup olive oil
salt & pepper
To make pesto, put fava beans, mint, basil, garlic clove, lemon zest, lemon juice, and olive oil in the bowl of a food processor. Season with a generous pinch of salt and a few grinds of black pepper and blend for about one minute, adding more oil as necessary to keep the mixture moving.
Meanwhile, heat a grill pan over medium high heat. Toss the shrimp with olive oil, salt, pepper, and chili flakes and grill until nicely browned and cooked through (2-3 minutes per side).
In a large bowl, toss the zucchini noodles with 1/2 cup fava bean pesto; divide the dressed noodles between two plates and top with grilled shrimp. Drizzle with olive oil and serve.
Note: A spiralizer is a handy tool that can turn fresh veggies into fresh ‘pasta’ that is vegan, gluten free, and low-carb.