Pesto Zoodles with Shrimp
Pesto on pasta is simple, elegant, and delectable. Pesto gives a face lift to everything it touches, in the same way that everything Oprah touches turns to gold. Then when you add plump, succulent, wild shrimp with bursted grape tomatoes and a squeeze of lemon, you’ve got yourself a instant date night at home.
Make the pesto sauce ahead of time - modify with different nuts or omit completely, vary up with different herbs, the possibilities are endless. Drizzle it on just about everything and you’ll be dazzling in phytonutrients and antioxidants.
SPINACH PESTO ZOODLES WITH SHRIMP
Makes 3-4 servings
SHRIMP MARINADE
1 lb of shrimp, shelled, de-veined, and cleaned
2 garlic cloves, minced
1 Tbsp crushed red pepper flakes
1 Tbsp olive oil
Salt + pepper
1 lemon, juiced, for serving
PESTO SAUCE
2 cups of spinach (alternatively, you can use any leftover herbs or greens you may have laying around too, like basil, parsley, or even kale)
1 cup of nuts, toasted (I use a mixture of cashew, pecans, and almonds - omit if you are doing AIP or need this recipe to be nut-free)
4 cloves of garlic
1/4 of one white onion
1 cup cilantro
1 lemon, juiced
1 scallion
2 Tbsp olive oil
ZOODLES
2 zucchini, spiralized
1 cup of grape tomatoes, halved lengthwise (omit if you are doing AIP)
1 Tbsp olive oil
Salt + pepper
SHRIMP METHOD
In a medium sized bowl, place the shrimp, minced garlic, crushed red pepper flakes, olive oil, and salt and pepper. Mix well until combined. Cover the bowl and place in the fridge to marinate for and additional 20 minutes.
PESTO SAUCE METHOD
While shrimp is marinating, place all pesto ingredients into a food processor or blender. Pulse together until smooth. Don’t blend too long if you like the sauce texture to be a bit chunkier. Relocate pesto into a jar with a lid - you can even make this ahead of time and keep in the fridge. Lasts for about 5 days.
FINAL ASSEMBLY
Heat a large rimmed skillet on high heat. Pour in shrimp and sauté for about 4-6 minutes. Remove from skillet and set aside in a separate bowl, pour lemon juice on top, and cover to keep warm.
In the same pan, lightly sauté zoodles, grape tomatoes, and 3 tablespoons of the pesto on medium heat for about 2 minutes. Turn off the heat, add the shrimp back in and toss altogether to mix. Be careful not to overcook the zoodles - it is best enjoyed when there is still a bit of bite and not too soggy.