Cajun Shrimp with Pesto Zoodles

INGREDIENTS

Shrimp
1 pound large shrimp, peeled and deveined
2 tsp. cajun seasoning
1 garlic clove, pressed
2 Tbsp. unsalted butter
sea salt, to taste
Zoodles
1 Tbsp. unsalted butter
2 pounds (about 3 medium) zucchini, spiralized using the larger blade
½ cup basil pesto, room temperature
½ cup grape tomatoes, halved
sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

Shrimp
In a medium bowl, toss the shrimp with cajun seasoning and garlic. Season with salt, to taste.
Melt butter in a large non-stick skillet over medium-high heat. Once the butter is melted and skillet is hot, add the shrimp in a single layer. Shrimp should sizzle on contact with skillet. Cook the shrimp for about 2 minutes per side, without disturbing, or until fully cooked. Remove to a clean bowl.
Zoodles
Wipe the skillet clean with a paper towel and melt remaining 1 Tablespoon of butter. Add zucchini noodles to the skillet and sauté until tender crisp, about 3-4 minutes, while constantly tossing with tongs. Season with salt and pepper, to taste.
Remove the pan from the heat and toss the zoodles with the pesto. Then add the cooked shrimp (without the juices) and tomatoes. Taste for salt and pepper. Serve immediately.