CREAMY PESTO SHRIMP AND ZOODLES

CREAMY PESTO SHRIMP AND ZOODLES

I LOVE pesto. 😍 And creamy pesto? Oh, now we’re talkin’.

While most pesto is made with cheese, this pesto is actually dairy-free. But still super creamy because I pack it with pine nuts. This creamy pesto is the perfect addition to zoodles. Let’s be honest, zoodles are pretty bland and kind of boring. It’s all about the sauce.

You’re going to love how easy and quick this recipe is. It takes less than 25 minutes. I know making your own pesto may seem a little daunting, but really it couldn’t be easier!

As far as equipment goes, you’re going to need a large skillet, a spiralizer, and a food processor. I have been using the Paderno spiralizer for years and love it! It really makes consuming more vegetables easy and fun. You’d be surprised at all the things you can spiralize! And if you’re in the market for a new food processor, the Cuisinart 11-cup is where it’s at.

INGREDIENTS

Creamy Pesto

3 cups (21g) basil leaves, loosely packed
¾ cup (100g) pine nuts
2 cloves garlic
½ lemon, juiced
Zest of 1 lemon
½ tsp sea salt
⅛ tsp black pepper
¼ cup extra virgin olive oil

Shrimp & Zoodles

3 medium zucchini
½ tsp sea salt
1 lb (450g) shrimp, peeled
2 Tbsp grass-fed butter, ghee, or avocado oil, divided

INSTRUCTIONS

Creamy Pesto

Add all ingredients except olive oil to a food processor.
Blend until fairly smooth, scraping down the sides as needed (about 1-2 mins).
With the food processor running, slowly drizzle in olive oil. The consistency should be similar to the picture above.

Shrimp & Zoodles

Pat the shrimp completely dry and set aside.
Spiralize the zucchini and place it in a colander.
Sprinkle with ½ tsp sea salt and toss gently.
Place colander in a large mixing bowl. The purpose of this is to drain some of the water from the zoodles before cooking. They will release water while sitting in the colander.
Sprinkle shrimp with a little salt and pepper.
In a large skillet, melt 1 Tbsp butter over medium-high heat.
When the pan is hot, add shrimp one by one to the pan and cook for about 1 minute per side for medium-sized shrimp. Adjust cooking time based on the size of your shrimp.
Remove shrimp to a plate.
Squeeze water from the zoodles by pressing with a clean dish towel or paper towel.
Melt the remaining butter in the same skillet over medium heat.
When it's hot, add the zoodles and cook for about 3-5 minutes or until just heated through, tossing occasionally with tongs. If any more water comes out, make sure to drain it before adding the pesto.
Add the pesto and shrimp to the skillet and toss gently until everything is coated in pesto.
Season to taste with sea salt.

Recipe Source:kitscoastal.com