Vegetable spiralizers make creating your own veggie noodles fast and fun. If you don’t have one, look for already spiralized zucchini noodles near the prepared vegetables in your produce department. Here we show you how to make a batch of homemade pesto that tastes so fresh and delicious, you might be tempted to pass on the premade stuff forever. Double it and save some for later in the week, or freeze the extras to enjoy a taste of summer on a chilly winter day. Already peeled and deveined shrimp save on prep time.
2 cups packed fresh basil leaves, plus more for garnish
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 tablespoon fresh lemon juice, plus more for garnish
2 tablespoons plus 1 tsp. olive oil, divided
2 tablespoons water
1 pound peeled and deveined raw medium shrimp
1 large zucchini, spiralized
4 rainbow carrots (about 12 oz.), cut into thin ribbons
Added sugars 0g
Calcium 20% DV
Potassium 23% DV
How to Make It
Place 1/4 cup pistachios, garlic, lemon zest, salt, and pepper in a food processor; pulse until combined, 6 to 8 times. Add basil, Parmesan, and lemon juice; process until thoroughly combined, about 1 minute. With processor running, drizzle in 2 tablespoons oil and 2 tablespoons water in a steady stream; process until thoroughly combined, about 1 minute. Set pesto aside.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp; cook, stirring occasionally, until cooked through, about 2 minutes. Transfer shrimp to a plate, and cover with aluminum foil to keep warm.
Add pesto to skillet, and cook until hot, about 1 minute. Remove from heat. Add zucchini and carrots to skillet, and toss gently to coat. (Do not cook vegetable noodles.) Divide mixture among 4 plates.
Return shrimp to skillet, tossing to coat with any remaining pesto. Top vegetable noodles evenly with shrimp. Coarsely chop remaining 2 tablespoons pistachios, and sprinkle evenly over servings. Garnish servings evenly with basil leaves, and serve with lemon juice.
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