Zucchini Noodles with Avocado Pesto & Shrimp

Name: Zucchini Noodles with Avocado Pesto u0026amp; Shrimp
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed; ¾ teaspoon salt, divided; 1 ripe avocado; 1 cup packed fresh basil leaves; ¼ cup unsalted shelled pistachios; 2 tablespoons lemon juice; ¼ teaspoon ground pepper; ¼ cup extra-virgin olive oil plus 2 tablespoons, divided; 3 cloves garlic, minced; 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired; 1-2 teaspoons Old Bay seasoning

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The recipe for Zucchini Noodles with Avocado Pesto & Shrimp is a modern twist on traditional Italian cuisine, reflecting contemporary trends towards healthier eating and the desire for quick, nutritious meals.

Contents

Here’s how you can make Zucchini Noodles with Avocado Pesto & Shrimp at home:Zucchini Noodles with Avocado Pesto & Shrimp Ingredients Directions Notes

Zucchini noodles, also known as “zoodles,” have become a popular alternative to traditional pasta. They are light, healthy, and perfect for those looking to cut down on carbs. When combined with creamy avocado pesto and succulent shrimp, you get a dish that’s both delicious and nutritious.

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Here’s how you can make Zucchini Noodles with Avocado Pesto & Shrimp at home:

Zucchini Noodles with Avocado Pesto & Shrimp

Recipe by RecipeWikkiCourse: MainCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

446

kcal

Zucchini noodles with avocado pesto and shrimp is a delightful dish that combines fresh, wholesome ingredients into a tasty, satisfying meal. It’s easy to make, nutritious, and bursting with flavor. Whether you’re trying to eat healthier or just looking for a new recipe to try, this dish is sure to become a favorite in your kitchen.

Ingredients

5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
¾ teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning

Directions

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.

Notes

Choose the Right Zucchini: Pick firm, medium-sized zucchinis. Larger zucchinis can be watery and have larger seeds, which can affect the texture of the noodles.
Avoid Overcooking: Zucchini noodles cook very quickly. Sauté them for just 2-3 minutes until they are tender but still slightly crisp. Overcooking can make them mushy.
Ripe Avocado: Use a ripe but firm avocado for a creamy pesto. Overripe avocados can make the pesto too mushy.

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