Robyn & I had a blast cooking this healthy dinner dish for you.
We also enjoyed eating it! Healthy cooking can be easy and delicious when you get a few time saving tips. On this episode of Ageless Woman Cooking – we’ll show you how to make fresh pesto and shrimp over zucchini noodles. As you can see in this picture, we enjoyed it!
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Shrimp Pesto with Zucchini Noodles
3-4 Medium Zucchini
8 oz. frozen or fresh peeled and deveined Shrimp ( serves 2)
1 cup Cherry Tomatoes ( sliced in ½)
1-2 Shallots ( Coarsely chopped)
1 clove garlic ( finely chopped)
1 T Grass-fed or Organic Butter
1 Teaspoon Extra Virgin Coconut Oil
Salt & Pepper to taste.
Thaw Shrimp in a bowl with room temperature water. Strain and absorb excess water with paper towel.
Bring a pot of water to boil and have ready to pop in zucchini if you opt for cooking method #1 (below).
Create zucchini noodles by using a Spiralizer. If you don’t have one, use a julienne Slicer or a vegetable peeler.
COOKING METHOD: Blanch zucchini quickly in boiling water for about 1 ½ minutes. Drain into Colander and run cold water over. Lay on paper towel to dry off and soak up excess moisture.
BUSY WOMAN MODIFICATION METHOD: As the shrimp are just about cooked (see rest of instructions below) add the zucchini noodles directly to the saute pan and cook for about 2 minutes or until desired texture. (Preferred)
Saute Shallots & Garlic over medium heat in butter and coconut oil until translucent or even slightly golden.
Add Shrimp to the same pan with Shallot and Garlic and cook for another 2 ½ -3 ½ minutes
Toss in tomatoes and Zucchini noodles into the pan to warm them through.
Remove from stove, toss in Pesto and serve in Pasta bowels!
Serves as is approx. 2 people Calories 261 per serving Protein 34 g, Carb 16g , Fat 10g
2 cups Fresh Basil leaves packed ( substitutions , Arugula, Kale)
½ cup grated Pecorino or Parmesan cheese ( you can eliminate if you are dairy free)
½ cup extra virgin olive oil
1/3 cup nuts raw or toasted options: walnuts, pine nuts, pecans
3 garlic cloves ( about 3 teaspoons)
Salt & Pepper to taste
Optional: Lemon Essential Oil 4-6 drops to taste
Using Food Processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. While food processor is running slowly add Olive Oil. Occasionally stop to scrape down sides.
Using Blender or Bullet: Place all ingredients in at once and blend for about 15 seconds intervals at a time until blended.
Add Salt & Pepper to taste as well as optional Lemon Oil, Blend one more time!
Makes approx. 1 cup of pesto. 102 calories per Tablespoon 1 g protein, Fat 11 g, Carb less than 1g
NOTE: Remember to keep shellfish in your diet to a minimum due to the fact that shellfish tend to be higher in toxins. You can also swap out shrimp for chicken if you prefer.
Download PDF of Recipe: Shrimp Pesto With Zucchini Noodles
We absolutely love using our Spiralizer for making noodles with zucchini, carrots & sweet potato. Also great to use for slicing or shredding apple and pear for yummy deserts. It’s so simple and cleans up really quick! Here is a link where you can purchase one of your own: Order Spiralizer Here