PESTO ZUCCHINI NOODLES WITH SHRIMP
Swap the pasta for zoodles with a quick and healthy recipe for pesto zucchini noodles topped with sautéed shrimp.
Provided by Kelly Senyei
Time 23m
Number Of Ingredients 8
Steps:
- In a blender, combine the basil, walnuts, Parmesan cheese, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until roughly chopped then with the blender running, stream in 1/2 cup olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Set the pesto aside.
- Add 1/2 tablespoon olive oil to a large sauté pan set over medium heat. Add the shrimp and a pinch of salt and pepper, and cook, stirring, until the shrimp are pink and cooked through. Using a slotted spoon, transfer the shrimp to a bowl.
- Add the remaining 1/2 tablespoon olive oil to the sauté pan set over medium heat. Add the zucchini noodles and cook them, tossing frequently, until they're softened slightly. Reduce the heat to low then add the shrimp and pesto to the pan and toss to combine. Serve immediately.
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Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 42 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 435 mg, Sodium 1466 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ZUCCHINI NOODLES WITH AVOCADO PESTO & SHRIMP
Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Zucchini Noodle Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
- Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
- Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 15.8 g, Cholesterol 158.8 mg, Fat 33.2 g, Fiber 6.6 g, Protein 25.9 g, SaturatedFat 4.7 g, Sodium 712.9 mg, Sugar 6.6 g
PESTO ZUCCHINI NOODLES AND SHRIMP RECIPE
Pesto Zucchini Noodles and Shrimp is a quick and easy dinner recipe with tender zucchini noodles and sauteed shrimp tossed in a basil pesto sauce!
Provided by Katerina | Diethood
Categories Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
- Remove from skillet and set aside in a bowl.
- Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
- Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
- Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
- Transfer to a serving bowl.
- Sprinkle with parmesan cheese.
- Serve.
Nutrition Facts : ServingSize 1.5 g, Calories 217 kcal, Carbohydrate 9 g, Protein 3 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 306 mg, Fiber 2 g, Sugar 5 g
SHRIMP WITH ZUCCHINI NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
- Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.
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- Spiralize the zucchini or buy zoodles ready to go from the grocery store. If you're making homemade pesto sauce, you'll want to do that before you start cooking. If you're using a jarred grocery store pesto, skip ahead to cooking the shrimp and zucchini.
- In a food processor with the machine running, mince the garlic until fine, and add the remaining ingredients. Puree into a smooth paste, scraping the bowl down a couple of times if needed.
- This makes more pesto than you'll need for the recipe, use the leftovers to mix with soups, eggs, or more zoodles. The sauce freezes for up to 6 months.
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