Instructions

In a food processor, add hazelnuts, garlic, parmesan cheese, basil, spinach, and freshly ground black pepper; pulse. Slowly pour in olive oil
Taste test and adjust taste to your liking
Spiralize and salt zucchini and dab with a paper towel. Set aside.
Toss shrimp with olive oil, sea salt, smoke paprika, garlic powder, and cumin. Cook for 1 minute on each side on medium heat.
Remove shrimp and using the same pan, cook the zoodles to your liking for 1-2 minutes.
Remove zoodles and add to a large bowl. Add 2 tablespoons of pesto and shrimp. Top with tomatoes, basil and hemp seeds.

This is a recipe by

Arash