Smart Sun-Dried Tomato Pesto Shrimp
with Roasted Veggies and Cauliflower Rice
Craving pasta without wanting the carbs? This dinner packs all the flavours of a sun-dried tomato pesto pasta dinner, but with a garlicky cauliflower base!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
285 g
Cauliflower
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice cauliflower, then finely chop into rice-sized pieces. (TIP: If you have a food processor, add cauliflower and pulse to rice-sized pieces!)
- Transfer to a medium bowl.
- Cut zucchini into 1/4-inch half moons.
- Poke tomatoes with a fork.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium heat.
When hot, add 1 tbsp butter, swirl the pan to melt, 1 min. - Add cauliflower, and 3 tbsp water (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp butter and 3 tbsp water per batch.) Cook, stirring occasionally, until tender, 4-5 min. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Transfer to the medium bowl and cover to keep warm.
- Add zucchini and tomatoes to the same pan.
- Cook, stirring often, until tender, 3-4 min.
- Season with salt and pepper.
- Add shrimp, pesto and 2 tbsp (4 tbsp) water to the same pan. Cook, stirring occasionally, until shrimp just turn pink and sauce thinkens slightly, 2-3 min.**
- Season with salt and pepper, to taste.
- Divide cauliflower rice between plates.
- Top with shrimp-pesto mixture.
