Description
Zucchini noodles with shrimp and pesto is a vibrant, nutritious dish that combines the health benefits of zucchini with the rich flavors of shrimp and pesto.
Ingredients
Scale
- 2 medium zucchinis (about 500 grams)
- 200 grams shrimp (peeled and deveined)
- 1/2 cup basil pesto (store-bought or homemade)
- 2 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 2 tablespoons pine nuts (toasted)
- Salt and pepper (to taste)
- Fresh basil leaves (for garnish, optional)
Instructions
- Prepare the zucchini noodles using a spiralizer or vegetable peeler and set aside.
- Heat a large skillet over medium heat, add one tablespoon of olive oil, and sauté minced garlic for about 30 seconds.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, toss in the zucchini noodles, and sauté for 2-3 minutes until tender yet slightly crisp.
- Return the cooked shrimp to the skillet, add basil pesto and halved cherry tomatoes, and gently toss until well combined and heated through.
- Plate the dish, sprinkle with toasted pine nuts, and garnish with fresh basil leaves if desired. Serve warm.
Notes
- Choose firm, medium-sized zucchinis for the best texture.
- Cook shrimp carefully to avoid overcooking.
- Feel free to add other vegetables like bell peppers or spinach for extra flavor.
- Alternative proteins like chicken, chickpeas, or tofu can be used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
Keywords: zucchini noodles, shrimp, pesto, healthy recipe, gluten-free