1 lbs. (31-40) large shrimp, peeled + deveined
1 Tbsp. flour
½ cup basil pesto
⅓ cup cream
2 large zucchini, spiralized
squeeze of fresh lemon juice
salt and pepper
In a large saute pan, melt 2 tbsp butter over medium/high heat. Season shrimp lightly with salt and pepper, and add to the pan. Cook for about 3 minutes (stirring couple times) or just until the shrimp begins to turn light pink. Whisk in the flour, then add the pesto and cream. Bring to a simmer. Add zucchini noodles and continue cooking for additional 4-5 minutes or until the shrimp are cooked through and noodles are tender crisp. Remove from the heat, add a squeeze of fresh lemon juice. Season with salt and pepper as needed. Serve immediately.

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