Pesto Zucchini Noodles With Shrimp Recipe

Spiralized zucchinis: Fresh zucchinis that have been cut into noodle-like shapes, providing a low-carb alternative to pasta.

Shrimp: Peeled and deveined, these seafood delights add protein and a delicate flavor to the dish.

Basil leaves: Fresh leaves that form the base of the pesto, offering a fragrant and slightly sweet taste.

Toasted pine nuts: These nuts add a rich, buttery flavor and a bit of crunch to the pesto.

Parmesan cheese: Grated cheese that adds a salty, umami depth to the pesto sauce.

Garlic: Fresh cloves that provide a pungent, aromatic kick to the pesto.

Olive oil: A smooth, rich oil that helps blend the pesto into a creamy sauce.

Salt and pepper: Essential seasonings that enhance the overall flavor of the dish.

To achieve perfectly cooked shrimp, make sure your skillet is preheated to medium heat before adding them. This ensures a quick sear, locking in the juices and flavor. When making the pesto, blend the ingredients just until smooth to avoid overheating the olive oil, which can cause it to become bitter. For the zucchini noodles, avoid overcooking them in the skillet; 2-3 minutes is sufficient to keep them al dente and prevent them from becoming mushy.

• spiralized zucchinis - Substitute with spiralized carrots: Carrots offer a similar texture and can be spiralized easily, providing a slightly sweeter flavor.

• spiralized zucchinis - Substitute with spiralized cucumber: Cucumbers have a refreshing taste and similar texture, though they contain more water.

• peeled and deveined shrimp - Substitute with chicken breast: Chicken breast can be cut into small pieces and cooked similarly, providing a different protein option.

• peeled and deveined shrimp - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and provides a similar texture.

• basil leaves - Substitute with spinach leaves: Spinach can provide a similar green color and mild flavor, though it lacks the distinct basil aroma.

• basil leaves - Substitute with cilantro leaves: Cilantro offers a fresh and vibrant flavor, though it is more pungent than basil.

• toasted pine nuts - Substitute with toasted almonds: Almonds provide a similar crunch and nutty flavor, making them a good alternative.

• toasted pine nuts - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar texture and nutty taste, and are often more affordable.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and salty flavor, though it is slightly sharper.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent and more concentrated.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in pesto.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a versatile alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, though it should be used sparingly to avoid overpowering the dish.

• Allow the zucchini noodles and shrimp to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled dish into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store the container in the refrigerator. The dish will stay fresh for up to 3 days.
• If you plan to freeze the dish, separate the pesto sauce from the zucchini noodles and shrimp. This helps maintain the texture and flavor of each component.
• Pour the pesto sauce into an ice cube tray and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe bag or container.
• Place the zucchini noodles and shrimp in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the containers with the date and contents to keep track of freshness.
• When ready to enjoy, thaw the pesto sauce cubes in the refrigerator overnight or at room temperature for a few hours.
• Reheat the zucchini noodles and shrimp in a skillet over medium heat until warmed through, about 5-7 minutes.
• Toss the warmed zucchini noodles and shrimp with the thawed pesto sauce. Adjust seasoning with salt and pepper as needed.
• Serve immediately for the best taste and texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Once the oil is hot, add the leftover pesto zucchini noodles with shrimp.
  4. Toss gently and heat for about 3-5 minutes, or until the shrimp and zucchini noodles are warmed through.
  5. If the pesto seems too thick, add a tablespoon of water or chicken broth to loosen it up.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the noodles and shrimp, then continue to microwave in 30-second intervals until heated through.
  5. Be cautious not to overcook, as the zucchini can become mushy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pesto zucchini noodles with shrimp in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until the shrimp and zucchini noodles are heated through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftovers in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the shrimp and zucchini noodles are warmed through.
  4. This method helps retain the moisture and texture of the zucchini noodles.

• Sous Vide Method:

  1. Place the leftovers in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.
  4. This method ensures even reheating without overcooking the shrimp or zucchini noodles.

• Spiralizer: A tool used to create long, noodle-like strands from zucchini, perfect for making zucchini noodles.

• Blender: Essential for blending the basil, pine nuts, parmesan cheese, garlic, and olive oil into a smooth pesto sauce.

• Skillet: Used to cook the shrimp and later to toss the zucchini noodles with the shrimp.

• Tongs: Handy for tossing the zucchini noodles with the shrimp in the skillet.

• Cutting board: Provides a stable surface for prepping ingredients like garlic and basil leaves.

• Knife: Used for chopping garlic and any other necessary prep work.

• Measuring cups: Necessary for accurately measuring out ingredients like olive oil, parmesan cheese, and pine nuts.

• Spatula: Useful for stirring and tossing ingredients in the skillet.

• Serving bowl: For serving the finished pesto zucchini noodles with shrimp.

• Grater: Used to grate the parmesan cheese if it isn't pre-grated.

Prepare ingredients in advance: Spiralize the zucchinis and peel and devein the shrimp ahead of time to streamline the cooking process.

Use a food processor: Quickly blend the basil, pine nuts, parmesan cheese, garlic, and olive oil for the pesto.

Pre-toast pine nuts: Toast the pine nuts in bulk and store them for future use to save time.

Cook shrimp efficiently: Use pre-cooked or frozen shrimp to cut down on cooking time.

Batch cook: Make extra pesto and freeze it for quick use in future meals.