Creamy Pesto Zoodle Bowl with Spicy Shrimp
Place ingredients in a large bowl and toss with the pesto. Sprinkle with basil and parmesan. Divide noodle mixture into two large bowls and top with cooked shrimp. Garnish with chopped cashews and basil ribbons if desired.
Place the shrimp in a bowl and sprinkle spices overtop. Stir to combine and let sit a half hour. Melt coconut oil butter ghee in a skillet over medium heat and add shrimp. Sauté about 2-3 minutes or until the shrimp are pink and a bit caramelized, then remove from heat. Be sure to not overcook.