Description
This easy to prepare recipe is simply delicious! My daughter-in-law and son-in-law both love pesto, so they loved this dish immediately. It can quickly become a family favorite!
Scale
Ingredients
For the Zucchini Noodles & Shrimp
- Zucchini noodles (store-bought, or make your own with 5-6 medium zucchini)
- 1 ripe avocado
- 3 Tbsp. pesto (I used homemade, but you can use store-bought if you like) (you can find the recipe on our blog)
- 2 Tbsp. Extra-Virgin Olive Oil divided; more as needed
- 3 cloves garlic, minced
- 1 lb. (13-15) raw shrimp, peeled & deveined (leave on tails, if desired)
For the Pesto
- 4 cups of basil leaves (lightly packed)
- 1/3 cup of pignoli nuts
- 2 garlic cloves or more (depends how much garlic you like)
- 1/2 cup of Parmesan cheese
- 1/3 to 1/2 cup of Extra Virgin Olive Oil
Instructions
For the Zucchini Noodles & Shrimp
- Put the pesto and avocado in a blender and add a small amount of olive oil as needed to smooth out the mixture.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add garlic, and cook, stirring, for 30 seconds. Add shrimp, stirring occasionally, until the shrimp is almost cooked through, 3-4 minutes. Transfer to a large bowl.
- Add 1 Tbsp. oil to the pan. Add the zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.
For the Pesto
- Put the basil leaves, pignoli nuts and garlic in the food processor bowl. You can also use a blender.
- With the food process running, drizzle the olive oil into the mixture. The mixture should be a thick paste.
- Mix in the Parmesan cheese.
Notes
- If you are freezing the pesto add the Parmesan cheese when you take it out of the freezer, especially if serving pasta. I find the cheese will melt better when you put it on the pasta that day.
Nutrition
- Serving Size: 4
