February 15, 2015

zucchini noodles with shrimp and almond pesto


I'm not sure there are words to describe these "noodles".  They are absolutely delicious!

The herbs give this dish a fresh flavor and with the almonds, make for a very healthy pasta recipe.  Grilled shrimp would be perfect for this recipe, unfortunately we are currently without a grill so mine are done in a skillet, but that would "put the icing on the cake".  If you would prefer chicken I would recommend taking a chicken breast, season heavily with salt and pepper, cook in a skillet (or grill if that works) over medium-high 3 minutes per side until well browned, reduce heat to medium and cook until done.  Thinly slice the breast over the noodles.  

Eating this recipe last night I told my husband that it reminded me of a summer evening, after playing outside all day.  These "noodles" are just light, refreshing, and full of flavor.  If you have extra pesto (or you can double it to ensure you do) pour it over a wrap for lunch, pizza, or vegetables.  It will keep covered in the fridge for 5-6 days.  

Servings 4-6
Total Time 25 minutes

  • 3 garlic cloves, minced
  • 3/4 cup slivered almonds
  • 3/4 cup grated parmesan cheese, plus some for garnish
  • course salt
  • freshly ground black pepper 
  • 1 1/2 cups packed basil leaves
  • 3/4 cup packed parsley leaves
  • 1/4 cup packed mint leaves
  • 1 cup plus 1 tablespoon. olive oil
  • 1 lemon, juiced (about 3 tablespoons fresh lemon juice)
  • 1 1/2 pounds wild caught shrimp, shelled and deveined
  • 6 zucchini, trimmed and run through the fine grates of a spiralizer or julienned horizontally to make noodles


1.  In a food processor, or blender, combine the garlic, almonds, parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper,  basil, parsley, mint, 1 cup olive oil, and the lemon juice.  Puree until smooth and set aside.

2.  In a large skillet, over medium-high heat, add the tablespoon of oil.  When hot add the shrimp and season with salt and pepper. Cook until no longer transparent, 3-4 minutes, turning halfway. Transfer to a plate.

3.  Toss the zucchini “noodles” with 3/4 cup of the pesto until evenly coated, then season with salt if needed.

4.  Top the noodles with the shrimp, parmesan, and drizzle with remaining pesto.  Enjoy!!!

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