I made this for dinner one Friday night. Since Friday nights are movie nights, I made a pizza for our movie. So I though we should have a lighter dinner. I never expected my sons to fall in love with this, but they did. They fell in love with the recipe and finished what was on their plates. The pesto sauce tasted so good with the zucchini noodles. I never expected the texture to be this appealing to the tongue. Whether or not you are a fan of zucchinis, you will never regret making this for your family or friends.
Check out what our friends from Just A Taste have to say about this recipe:
“And it’s as easy as that! Pesto zucchini noodles can now be enjoyed by all, regardless of the culinary equipment (or lack thereof) in their kitchen. So grab your gear of choice and get ready for a low-carb take on a classic Italian pasta favorite.”
It’s the classic favorite with the healthy twist. What else will you be searching for for a satisfying dinner with the family? This is just perfect- you will never go wrong with this.
Ingredients
- 4 cup slightly packed basil leaves
- 1/3 cup Oh! Nuts unsalted walnuts, pine nuts or almonds, toasted
- 1/3 cup Sargento grated Parmesan cheese
- 3 cloves garlic, roughly chopped
- 1/3 cup Bertolli olive oil
- 1 Tablespoon Bertolli olive oil, divided
- 1 1/2 lbs jumbo shrimp, shelled and deveined
- 4 medium zucchini, cut into noodles
Instructions
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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Quick Tip: Serve with homemade crusty bread.
Thanks again to Just A Taste for this amazing recipe.
