15-Min Spicy Shrimp & Pesto Zoodles
Spicy shrimp: cook this quick and bright dish with fresh pesto zoodles. Ready in just 15 minutes, it's perfect for a healthy weeknight dinner.
Ingredients
- 1 cup kale
- 1 cup spinach
- 1 cup mixed basil and/or parsley
- 3/4 cup almonds
- 1/2 cup olive oil
- 1/4 cup water
- 1/2 teaspoon salt
- 2 cloves garlic
- juice of one lemon
- 1 tablespoon butter
- 1 tablespoon oil
- 1 pound shrimp, peeled and deveined
- 2 medium zucchini
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- For the pesto, pulse kale, spinach, basil/parsley, almonds, olive oil, water, salt, garlic, and lemon juice in a food processor or blender until mostly smooth. This will yield about 2 cups; set aside 1 cup for this recipe.
- Heat 1 tablespoon butter or oil over medium-high heat. Add the shrimp and toss with red pepper flakes, paprika, and garlic powder until well coated. Sauté until fully cooked and no longer translucent, about 3-5 minutes.
- Cut the zucchini into long noodle-like shapes using a spiralizer or vegetable peeler.
- Toss the zucchini noodles with the reserved 1 cup of pesto until evenly coated.
- Top the pesto-coated zucchini noodles with the cooked spicy shrimp.
- Serve immediately for the best flavor and texture.
Notes
- For perfectly cooked shrimp, avoid overcooking them; they turn opaque and curl when done, usually within 2-3 minutes per side. Overcooked shrimp become rubbery.
- If you don't have a spiralizer, a vegetable peeler can create ribbon-like zucchini noodles. Just ensure they are thin enough to absorb the pesto.
- Make-ahead pesto: Prepare the pesto up to 3 days in advance and store it in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning. This makes assembly even faster. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have a spiralizer, a vegetable peeler can create ribbon-like zucchini noodles. Just ensure they are thin enough to absorb the pesto.
- Make-ahead pesto: Prepare the pesto up to 3 days in advance and store it in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning. This makes assembly even faster. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.