12/05/2023
Introducing Spiralicious Zucchini Pesto Pasta with Cajun Shrimp - A Healthy, Tasty, and Easy-to-Make Dinner Solution! ππ€ Simply make enough pesto for the whole week and enjoy this meal everyday. Replace the shrimp with something low fat, high protein for variety.
Ingredients:
5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed and sliced into thin noodle-like strips
1 pound raw shrimp (21-25 count), peeled and deveined
ΒΌ cup unsalted shelled pistachios, chopped
1 ripe avocado, pitted and scooped out of its skin
1 cup packed fresh basil leaves, washed and dried
2 tablespoons lemon juice
ΒΌ teaspoon ground pepper
ΒΌ cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1-2 teaspoons Old Bay seasoning
ΒΎ teaspoon salt
Directions
1. π₯Place the zucchini strips into a colander and toss with 1/2 teaspoon salt. Allow it to drain for 15 to 30 minutes, then gently squeeze out any excess water.
2. πIn a food processor, combine the avocado, basil, pistachios, lemon juice, pepper, and the remaining 1/4 teaspoon salt. Pulse until finely chopped. Pour in the 1/4 cup olive oil and continue to process until it is smooth. π₯
3. π₯Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add garlic and cook while stirring for 30 seconds.π€ Then add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, about 3 to 4 minutes. Transfer the shrimp to a large bowl.
4. π²Add the remaining 1 tablespoon of olive oil to the pan and add in the drained zucchini noodles. Gently toss it for about 3 minutes until hot. Then transfer it to the same bowl as the shrimp and pour in the pesto. Gently toss to combine all ingredients. Serve with a garnish of freshly chopped basil. Enjoy! π