Zucchini Noodles with Shrimp, Sun-Dried Tomato Alfredo & Pine Nuts

Directions

1. Preheat the oven to 400°F and set a sheet pan nearby.
2. Turn the zucchini into noodles using a julienne peeler or regular peeler, then spread them on the sheet pan.
3. Drizzle the zucchini with oil and sprinkle with Italian seasoning and a pinch of salt and pepper; toss to coat, then spread in an even layer.
4. Slide the pan into the oven and bake until the zucchini softens, about 8 minutes.
5. Meanwhile, combine the Alfredo sauce with the sun-dried tomato pesto in a small saucepan and bring to a gentle simmer over medium heat, stirring occasionally; once simmering, remove from heat and cover to keep warm.
6. If using frozen shrimp, thaw them under cold running water and pat dry; if using fresh shrimp, pat dry with towels.
7. When the zucchini has softened, remove the sheet pan from the oven, give the noodles a light toss, top with the shrimp, and drizzle with a bit more oil if desired.
8. Return the pan to the oven and bake a final 6–7 minutes, until the shrimp are cooked through and the zucchini is tender. Serve by dividing parties of noodles and shrimp, spooning over the sauce, and finishing with pine nuts.