Shrimp Pesto With Zucchini Noodles

We have a little herb garden growing in a pallet in our back yard and the basil is doing quite well!  So much so I needed to trim it and do something with the leaves.

Well, that was an easy decision ~ Pesto!

Randy said he didn’t like pesto when we first met and I haven’t really made it except to use on pizza, so I asked if he’d give it a try.

He said he would so I got busy with dinner!

Traditionally pesto is made with pine nuts, but I didn’t have any on hand so I went with walnuts and it was yummy.

It coats the dish nicely bringing the shrimp and zucchini noodles together.

I’m getting hungry just thinking about this dish….

So ~ let’s get to it!!

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Print Recipe
Shrimp Pesto With Zucchini Noodles
Simple easy dish to make. Great spring/summer option!
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a food processor, add basil leaves, Parmigiano Reggiano cheese, walnuts, garlic clove and a pinch of salt. Start the food processor and slowly drizzle in olive oil until the pesto reaches a nice consistency. Let the processor go for a couple of seconds longer and then set aside.
  2. In a large non-stick pan, add 1 tbs of olive oil and heat over medium heat.
  3. Season the shrimp with salt, pepper and garlic powder and add to pan. Cook about 3-5 minutes per side or until done. Remove the shrimp from pan.
  4. Add in zucchini noodles and cook for about 5 minutes, test a noodle for your desired doneness.
  5. Add pesto into the pan and stir to coat the noodles.
  6. Evenly distribute the pesto noodles in a bowl and top with shrimp
  7. ~Enjoy!
Recipe Notes

Many grocery stores carry veggie noodles in the produce section if you don't have a spiralizer.

If you don't have a food processor you can use a blender to make the pesto.

Chicken would be a great substitute if you don't eat shrimp.

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