Shrimp and Pasta/Zoodles with Lemon Arugula Pesto

I made this delicious low calorie gluten free meal when I made my Lemon Arugula Pesto sauce and wanted to share it when I posted the sauce but that would have made the post way too long and I needed to calculate the macros differently so I decided to share this separately.  This was such an easy quick dish!  I also have been dabbling with the 21 DFX containers so I calculated that too 😉

Shrimp and Pasta/Zoodles with Lemon Arugula dressing

Ingredients:

• 30 large shrimps, cleaned and deveined
• 5 small raw zucchini's, spiralized
• 2.5 cups cooked brown rice noodles
• 1/4 cup + 2 tbsp Lemon Arugula dressing

Instructions:

In a large bowl,  place the cleaned and deveined shrimps with 2 tbsps of the lemon Arugula pesto, set aside

Cook brown rice pasta according to package instructions (I used about 8 oz dry) While this is cooking begin cooking your shrimp.

Cook shrimps, I used the grill.  I grilled the shrimps on medium high for 5 minutes.  However, you can cook them on a pan as well.  Heat on medium high a cast iron pan, spray with Pam and cook the shrimps about 3 minutes on one side and 2 minutes on the other.  set aside

Place 2 sheets of paper towels on a flat microwave safe dish and place the zoodles on it, cover with another paper towel and place in microwave for 2 minutes.

Drain your pasta  (use only 2.5 cups of pasta) and add 1/4 cup of Lemon Arugula Pesto sauce

Build your plate: add 1 cup of zoodles, top with 1/2 cup pasta and 6 shrimps
 

Yields:  Servings: 5, Serving size: 1/2 cup pasta + 1 cup zoodles, 6 shrimps,  Smart points: 7, Calories: 250.6, Total fat: 8.5g,  Saturated fat: 1.6g,  Cholesterol: 250.6mg,  Sodium: 237.8mg, Carbs: 31.2g,  Fiber: 3.4g,  Sugar: 03.3g,  Protein: 14g  

If you're using the 21 DFX program: this would be 1 yellow, 1 red, 1 green container