Zucchini Noodles with Parsley Pistachio Pesto and Grilled Shrimp

 

Dinner is less than 20 minutes and you don’t even have to turn the oven on.

This recipe is full of healthy fats, protein and super easy to make.

Zucchini noodles are a great alternative if you are gluten or grain free. They also soak up all the flavours in the pesto. A win a win.

Hope you enjoy it!

 
 
 
 

Ingredients:

(4 servings)

454 g package of shrimp, peeled and deveined

3 zucchinis, spiralized

1 ½ cups parsley, chopped

¼ cup + 1 tbsp olive oil

1 garlic clove

⅓ cup pistachios (I used roasted and salted)

3-4 tbsp fresh lemon juice

Chili flakes, sprinkled

 
 
 

Instructions:

  1. Combine pistachios, parsley, garlic and lemon juice in a blender or food processor and pulse until finely chopped, then set aside.

  2. Using a spiralizer, spiralize the zucchini and set aside. If you don’t have a spiralizer you can use a vegetable peeler and slice the zucchini into ribbons.

  3. Heat 1 tbsp of olive oil in a pan over medium-high heat. Add shrimp, stirring occasionally, until the shrimp are almost cooked through, about 3-4 minutes. Transfer to a large bowl.

  4. Add 1 tbsp of water to a pan, add the zucchini noodles and gently toss until hot. Strain any excess water from the pan.

  5. Then, stir in the pesto to coat the zucchini noodles.

    Plate the zucchini noodles and top with grilled shrimp, chili flakes and enjoy!

 
MainsMargot Bragagnolo