This is perhaps one of the most delicious, savory, and health-conscious meals I’ve had in a long time.
If you haven’t had the pleasure of eating zoodles(noodles created from vegetables) you are in for a treat. In many ways, they can exceed pasta in both texture and taste when cooked properly.
These Zucchini vegetable noodles coupled with shrimp and avocado pesto is a match made in healthy heaven.
What You Need:
An Avocado
Lemon Juice – 2 Tbsp
Extra-Virgin Olive Oil – ¼ Cup Plus A Separate 2 Tbsp
Old Bay Seasoning – 1-2 tsp (Optional)
Unsalted De-Shelled Pistachios – ¼ Cup
Ground Pepper ¼ tsp
Salt – ¾ tsp
Fresh Basil Leaves – 1 Cup
Zucchini – 5-6 Medium around 2.5 lbs total
Garlic – 3 Cloves, minced
Raw Peeled And Deveined Shrimp – 1 lb, roughly 20-25
What To Do:
1. Cut zucchini lengthwise into extended, thin noodles or strips, by using a vegetable spiralizer tool, vegetable peeler, or vegetable slicer. Quit once you get to the seeds in the center as the seeds can make the noodles break. Position the zucchini zoodles or strips in a colander and toss with a pinch of salt. Drain the zucchini noodles for half an hour, then lightly wring to eliminate any extra water.
2. After that mix the basil, avocado, lemon juice, pistachios, pepper as well as the remaining salt into a food processor. Process these ingredients to the point that they are well chopped up. Include ¼ cup oil and pulse everything until smooth
3. Bring 1 tablespoon of oil to warm in a large frying pan over medium-high heat. Incorporate the minced garlic and sauté for about half a minute. Then put the shrimp in the pan and dust with Old Bay if desired. Stir for 3 to 4 minutes off and on till the shrimp is nearly cooked. Move to a sizeable mixing bowl.
4. Add the rest of the oil(1 tablespoon) in the skillet. Take the drained zucchini noodles, add them to the skillet and toss for about 3 minutes until hot. Then shift to the mixing bowl, add some pesto and lightly mix everything combined.
source [1]
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