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.
Allergens
Utensils
Tags
Shrimp
285 g
Cauliflower
285 g
Zucchini
1 unit(s)
Baby Tomatoes
113 g
Garlic Salt
1 tsp
Sun-Dried Tomato Pesto
0.25 cup
Oil
0.5 tbsp
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.13 tsp
- 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.
340
kcal
Calories
21
g
Fat
6
g
Saturated Fat
16
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
27
g
Protein
195
mg
Cholesterol
1800
mg
Sodium
0.4
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
