Zucchini Noodles and Shrimp with Almond-Herb Pesto
When cut into long strands using a spiralizer, zucchini makes a delicious stand-in for pasta in this light and flavorful dish. You will have some pesto left over. Save it to toss with your favorite sautéed or raw vegetables, or thin it with a bit of lemon juice and olive oil and use it to dress a green salad.
- 2 garlic cloves, minced
- 1/2 cup (2 oz./60 g) blanched slivered almonds
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- Kosher salt and freshly ground pepper, to taste
- 1 cup (2 oz./60 g) packed basil leaves
- 1/2 cup (1 oz./30 g) packed flat-leaf parsley leaves
- 1/2 cup (1 oz./30 g) packed mint leaves
- 3/4 cup (4 oz./125 ml) plus 1 Tbs. extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 1 lb. (500 g) medium shrimp, shelled and deveined
- 4 zucchini, each about 8 oz. (250 g), trimmed and run through
the fine grates of a spiralizer
To make the pesto, combine the garlic, almonds, Parmesan, 3/4 tsp. salt and 1/4 tsp. pepper in a food processor and pulse until the almonds are finely ground. Add the basil, parsley, mint, 3/4 cup olive oil and the lemon juice; process until smooth. Transfer to a bowl.
Preheat a grill pan over medium-high heat until smoking. In a bowl, toss the shrimp with the 1 Tbs. olive oil and season with salt and pepper. Add the shrimp to the pan in a single layer and grill until just cooked through, about 1 1/2 minutes per side. Transfer to a plate.
Toss the zucchini “noodles” with 3/4 cup of the pesto until evenly coated; season with salt. Divide the zucchini among 4 bowls and arrange the shrimp on top. Drizzle more pesto on the shrimp, reserving any remaining pesto for another use. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen