Pesto Shrimp Zoodles

$To make this meal, gather these fresh ingredients: - 2 medium zucchinis (for zoodles) - 8 oz shrimp, peeled and deveined - 1 cup fresh basil leaves - 1/4 cup pine nuts - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 cup olive oil - Salt and pepper to taste These fresh ingredients create a bright and tasty dish. The zoodles replace pasta, making it lighter. Shrimp adds protein and a nice flavor. Pesto brings together all the tastes beautifully. For extra flair, you can add: - Cherry tomatoes, halved (for garnish) - Additional pine nuts for topping (optional) These garnishes not only look nice but also add a splash of color and flavor. Cherry tomatoes give a fresh crunch, while more pine nuts add nuttiness. You will need a few kitchen tools: - Food processor for making pesto - Spiralizer or vegetable peeler to create zoodles - Non-stick skillet for cooking - Measuring cups and spoons Having the right tools makes cooking easier. A food processor helps blend your pesto quickly. A spiralizer turns zucchini into fun noodles. {{ingredient_image_1}} To start, gather your ingredients for the pesto. You will need fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, salt, pepper, and olive oil. 1. Place the basil, pine nuts, cheese, and garlic into a food processor. 2. Pulse the mixture until it becomes coarse. 3. While the food processor runs, slowly add the olive oil. 4. Keep blending until the pesto is smooth. 5. Taste it and add salt and pepper as needed. Set it aside. Zoodles are fun and easy to make. They replace pasta and add great nutrition. 1. Take two medium zucchinis. 2. Use a spiralizer or a vegetable peeler to create long, thin strips. 3. Make sure to set the zoodles aside for later. Now, let’s cook the shrimp and bring everything together. 1. Heat a non-stick skillet over medium-high heat. 2. Add a splash of olive oil to the pan. 3. Once hot, add the shrimp. Cook them for 2-3 minutes on each side until they turn pink and opaque. 4. Remove the shrimp from the skillet and set them aside. 5. In the same skillet, add the zoodles. Sauté them for 2-3 minutes until they soften but still have a bit of crunch. 6. Return the shrimp to the skillet. Pour the pesto over the shrimp and zoodles. 7. Toss everything together until well coated. Heat for another 2 minutes. 8. Finish by adding halved cherry tomatoes for a fresh taste. Toss gently to combine. For a lovely presentation, serve your dish in a large bowl. Sprinkle extra pine nuts and Parmesan cheese on top for a beautiful finish. Enjoy your meal! To make great pesto, use fresh basil. It gives the best taste. Use good-quality olive oil for a rich flavor. You can add more garlic if you like it strong. Pine nuts add a nice crunch. If you don’t have pine nuts, try walnuts or almonds. Blend until the mix is smooth, but keep it a bit chunky for texture. Taste your pesto and adjust salt and pepper as needed. This step is key to perfecting your flavor. Zoodles cook fast, so keep an eye on them. After you sauté them for about 2-3 minutes, they should be tender but still crunchy. Overcooking makes them mushy and watery. You want to keep their fresh taste. If you’re unsure, taste a strand. It should have a slight bite. I like to cook them in the same pan as the shrimp to absorb some of that yummy flavor. Serve your pesto shrimp zoodles in a big bowl. This makes it easy to share. Top with extra pine nuts for a nice crunch. A sprinkle of grated Parmesan on top adds flavor and looks good. Pair this dish with a light salad or some crusty bread. A glass of white wine can also complement the meal well. For a fresh touch, add halved cherry tomatoes right before serving. They brighten the dish and add color. Pro Tips Use Fresh Basil: Fresh basil is key to a vibrant pesto. Look for bright green leaves and avoid any that are wilted or brown. Perfectly Cooked Shrimp: Be careful not to overcook the shrimp; they should be pink and opaque. Remove them from the heat as soon as they reach this stage. Customize Your Zoodles: Feel free to add other vegetables to the zoodles, such as bell peppers or carrots, for extra flavor and nutrition. Storing Pesto: If you have leftover pesto, store it in an airtight container in the fridge. A thin layer of olive oil on top will help preserve its color and flavor. {{image_2}} You can swap shrimp for other proteins. Chicken, tofu, or scallops work well. Chicken breast is a great choice. Cook it like the shrimp. Tofu adds a nice texture. Make sure to press it before cooking. Scallops cook quickly and taste amazing with pesto. Any of these proteins can bring new flavors to your dish. While pesto shines here, you can explore other sauces. Try Alfredo for a creamy twist. Tomato sauce can add a bright touch. A drizzle of lemon butter can brighten up the dish. Each sauce brings its own charm, so feel free to experiment. You can make it your own! For a low-carb meal, stick with zoodles. You can add more veggies like bell peppers or spinach. For a vegan option, use plant-based cheese. Nutritional yeast can replace the Parmesan. You can also use chickpeas or lentils for protein. These changes make the dish healthy and flavorful. Enjoy your cooking adventures! To store leftover pesto shrimp zoodles, place them in an airtight container. Make sure to cool the dish first. You can keep it in the fridge for up to three days. To keep the zoodles fresh, avoid mixing them with the pesto until ready to eat. When it's time to enjoy your leftovers, reheat gently. You can use a skillet over low heat. Stir the mixture often to prevent sticking. If you want, add a splash of olive oil to keep it moist. Another option is to microwave it in a safe dish. Heat in short bursts, stirring in between, until warm. Freezing zoodles and pesto is easy but needs care. First, freeze the zoodles raw. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. For the pesto, pour it into an ice cube tray. Freeze until solid, then store the cubes in a bag. This method keeps the flavors fresh! Zoodles are zucchini noodles. They are a fun, low-carb swap for pasta. To make zoodles, you need a spiralizer or a vegetable peeler. Start with medium zucchinis. Cut off the ends, then spiralize or peel them into long, thin strands. You can set them aside and use them later in your dish. Yes, you can use store-bought pesto. It saves time and still tastes great. Just choose a brand with fresh ingredients. Look for one without added preservatives. This way, you can enjoy a quick meal without losing flavor. Cooked shrimp turn pink and opaque. They usually take 2-3 minutes per side. You should also check if they curl into a “C” shape. If they do, they are fully cooked. Avoid overcooking, as this can make them tough. You've learned how to create delicious pesto shrimp zoodles. Fresh and optional ingredients add great flavor. The right tools help make this meal easy. Following the step-by-step guide ensures tasty results. Remember to avoid overcooking your zoodles. Try different proteins or sauces for variety. Store any leftovers properly for best taste. Now, you can impress friends and family with this dish! Enjoy your cooking journey!$

A light and healthy dish featuring shrimp and zucchini noodles tossed in a homemade pesto.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 2

Calories 400 kcal

Ingredients

2 medium zucchinis (zoodles)
8 oz shrimp, peeled and deveined
1 cup fresh basil leaves
1 4 cup pine nuts
1 4 cup grated Parmesan cheese
2 cloves garlic, minced
1 4 cup olive oil
to taste Salt and pepper
as needed Cherry tomatoes, halved (for garnish)
as needed Additional pine nuts for topping (optional)

Instructions

Start by making the pesto. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse until the mixture is coarse.
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well-combined. Season with salt and pepper to taste, then set aside.
Using a spiralizer or vegetable peeler, create zoodles from the zucchinis. Set them aside.
Heat a non-stick skillet over medium-high heat and add a splash of olive oil. Once hot, add the shrimp to the skillet. Cook for 2-3 minutes per side or until the shrimp are pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the zoodles and sauté for 2-3 minutes until they are slightly softened but still retain a bit of crunch.
Return the shrimp to the skillet, pour the pesto over the shrimp and zoodles, and toss everything together until well coated and heated through, about 2 minutes.
Remove from heat, and add halved cherry tomatoes for a fresh touch. Toss gently to combine.

Notes

Serve with additional pine nuts and Parmesan for garnish.

Keyword healthy, pesto, quick, shrimp, zoodles