AIP Leek Pesto with Shrimp and Zoodles
Ingredients
- 1/2 cup leeks split length-wise, rinsed, and chopped into 1/2" pieces
- 3 tbsp avocado oil
- 1 clove garlic minced
- 1/2 cup zucchini diced
- 1 sprig tarragon destemmed
- 1/4 cup chicken bone broth
- 8 ounces shrimp
- 1 med zucchini for zoodles
- salt and pepper to taste
Instructions
Pesto
- Heat 1 tbsp of oil in a medium nonstick pan. Add garlic and cook until fragrant, about 1 minute.
- Set aside 2 tbsp of leeks for later. Add the rest of the leeks to the pan. Salt and pepper to taste. Cook 2-3 minutes or until leeks begin to soften.
- Add the diced zucchini and bone broth. Cook until zucchini is softened.
- Add the destemmed tarragon leaves and cook until fragrant.
- Remove contents from pan and place in blender. Blend until smooth and thick.
Shrimp
- Pat shrimp dry and salt and pepper to taste.
- Add 1 tbsp of oil to the pan and heat over medium heat.
- Add the shrimp to the pan. Cook on each side 2-3 minutes until cooked through but still tender. Set aside.
- Add 1 tbsp of oil to the pan over medium heat and add the reserved leeks. Cook until they begin to soften.
- Add the zoodles to the pan. Cook until tender.
- Add the leek pesto and shrimp. Toss to combine.