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

Noodles:
6.34 oz cooked zucchini noodles (2 green)
2.63 oz cherry tomatoes sliced in half (1 green)
7 oz cooked shrimp (1 leanest)

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. And serve!