Recipes Main Courses Seafood Zucchini Noodles and Shrimp with Almond-Herb Pesto

Zucchini Noodles and Shrimp with Almond-Herb Pesto

Zucchini Noodles and Shrimp with Almond-Herb Pesto is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4

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.

Ingredients:

  • 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

Directions:

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

Rated 5 out of 5 by from Great alternative to grain Back in November 2014, I was diagnosed with MS. I saw the Brain Change program on TV and though somewhat leery of the Grain Brain program decided to give it a try since I had not yet started any treatment. What a difference!! I thought I would crave carbs (breads, pasta, and sweets) but it was amazing - I haven't craved them for even one day. This recipe is quite delicious, though I amended it by eliminating the cheese and just used 2oz of almond flour. I also reduced the salt to 1/8 tsp (dash) and it was absolutely delicious!! I purchased the W/S spiralizer before my illness happened so now I am glad I purchased it. More and more dishes will now be created using this vegetable "noodle" tool as an alternative to grain noodles.Thanks W/S for providing this absolutely fabulous recipe!!!
Date published: 2015-01-29
Rated 5 out of 5 by from Excellent Lo-Carb choice I have made this twice, and it has been a big hit.
Date published: 2015-01-18
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