Pesto Zucchini Noodles
with asparagus / garlic shrimp
We previously used this colorful shrimp recipe in 2022, but wanted to give it a new look and flavor paired with a fresh, spring zucchini noodle 'pasta'.
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Garlic - 2 cloves , chopped
- Oil, olive - 2 Tbsp
- Salt - 1/2 tsp
- Paprika - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Lemons - 1 , wedges
- Asparagus - 1 bunch , trimmed and chopped
- Zucchini - 12 oz , turned into noodles with a spiralizer or peeler
- Oil, cooking - 1 Tbsp
- Basil pesto (leftover from Monday) - ~1/2 cup (sub store-bought)
Prep
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Shrimp - Defrost, pat dry, and season with some salt and pepper.
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Garlic / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Marinate shrimp - Combine shrimp with garlic, olive oil, salt, paprika, red pepper flakes, and black pepper. Refrigerate for 20 minutes.
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Zucchini - Turn zucchini into 'noodles' with a spiralizer, peel off strips with a peeler, or slice into cubes. (Can be done 1 day ahead)
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Lemons - Slice into wedges.
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Make
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Heat a nonstick pan over medium heat. Add cooking oil and asparagus. Saute until the asparagus is tender, 2 to 3 minutes. Add in zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
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Transfer the zucchini noodles to a bowl and gently toss with the pesto. Cover to keep warm.
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Return the pan to medium heat. When the skillet is hot, pour in the shrimp and all marinade ingredients. Saute until shrimp is opaque and heated through, 4 to 5 minutes.
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Divide the zucchini noodles between serving bowls. Top with shrimp. Serve with lemon wedges to squeeze over top. Enjoy!
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