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!

(Watch Video At Bottom Of Page)

(Watch Video At Bottom Of Page)

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

Fresh Pesto:

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