Zucchini Noodles with Pesto and Shrimp Scampi Recipe
One of our favorite things to make the past few years has been zucchini noodles. If you’re often on Pinterest or Instagram then you’ve certainly seen the craze of zucchini, squash or even carrot or sweet potato noodles that have been filling your newsfeed. Zucchini noodles are a fantastic alternative if you’re trying to avoid all the crabs or if you’re gluten free, plus you get all the benefits of eating vegetables. The only thing you really need to do to make the effect is purchase a spiralizer. It’s funny that zucchini noodles have become a think because I remember doing the same thing with beets and carrots way back in my restaurant days and no one thought twice about. However, you change the name of something and boom you can’t keep it on the shelf.
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Zucchini Noodles with Pesto and Shrimp Scampi Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Chef Billy Parisi
Ingredients:
For the Pesto:
2 cups of packed fresh basil leaves
juice of 1 lemon
1 tablespoon of toasted pine nuts
2 tablespoons of grated parmesan cheese
3 to 4 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste
For the Noodles and Shrimp:
2 tablespoons of olive oil
1 pound of peeled and deveined 16/20 shrimp
8 to 10 finely minced cloves of garlic
½ cup of white wine
1 stick of unsalted butter
2 each spiralized zucchini and yellow squash
¼ cup of julienne sun dried tomatoes
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Pesto: Add the basil, lemon juice, pine nuts and parmesan to a food processor and pulse until roughly chopped.
2. Next, slowly drizzle in olive oil while pulsing until emulsified.
3. Season with salt and pepper and set aside in the refrigerator.
4. Shrimp: In a large saute pan over medium high heat add in the olive oil and cook the shrimp for 2 to 3 minutes or until slightly pink. Next, add in the garlic and mix until lightly browned.
5. Deglaze with the wine and cook until the liquid is reduced in half.
6. Finish by stirring in the butter.
7. Fold in the sprialized noodles and sun dried tomatoes and cook over low heat for 4 to 5 minutes or until the noodles are al dente, or slightly crunchy.
8. Finish by seasoning with salt and pepper and tossing in ½ of the pesto. Reserve the remaining pesto for another cooking date.
9. Serve the Zucchini Noodles with Pesto and Shrimp Scampi Recipe in a large bowl or on a plate.
Recipe Video:
