When I was a kid, I refused to eat pesto. “I’m not eating anything with the word ‘pest’ in it.” I had no idea what I was missing. Eventually, I came around and figured out it’s great on just about anything. Ok, maybe not chocolate…
Pesto doesn’t need to be basil based, either. I love the mild and smooth flavor of sage pesto and it works great with both seafood and chicken. I would love to hear if you use it with other dishes, as well!
Garlic Shrimp with Walnut & Sage Pesto Zoodles
Servings: 2
Ingredients
- 1/2 lb shrimp cleaned, shelled & deveined
- 1 clove garlic minced
- 4 tbsp extra virgin olive oil divided
- 4 small zucchini
- 3 tbsp pesto
- 1 tbsp lemon juice
- salt & pepper to taste
- lemon zest for garnish
Instructions
- Combine shrimp, garlic, and 2 Tbsp olive oil in a small bowl and let marinate for 20 minutes.
- Using a spiralizer or mandolin, create long strips of zucchini that resemble spaghetti noodles.
- When the shrimp is done marinating, add the shrimp mixture to a large skillet over medium heat. Cook for about 5 minutes, until shrimp is cooked through. Remove from pan and set aside.
- Add the remaining olive oil to the pan, along with the zucchini noodles. Cook over medium heat for about 10 minutes.
- Add the pesto and lemon juice to the noodles and toss to combine. Cook for an additional 5 minutes or until the noodles are tender.
- Add shrimp back into the pan and combine with the noodles to warm. Salt and pepper to taste.
- Garnish with lemon zest and serve.