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Pesto Zoodles with Shrimp

Pesto Sauce:

1 garlic clove minced
1 1/2 tbsp almond flour
1 tbsp pesto
1 cube chicken bouillon cube crumbled
1/2 C unsweetened almond milk

Shrimp and Noodles:

6.34 oz cooked zucchini noodles
2.63 oz cherry tomatoes sliced in half
7 oz cooked shrimp


Mix all ingredients for the sauce together while heating zucchini noodles, tomato and shrimp together. Once zoodles are al dente pour in sauce. Bring to a boil and then remove from heat and let sit for a couple minutes and the sauce will thicken. Serve and enjoy!

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