Nutrition per serving may change if servings are adjusted.
5-6 medium zucchini (2¼-2½ pounds total), trimmed
¾ teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning
Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.
446 calories;33 g fat(5 g sat); 7 g fiber; 16 g carbohydrates; 26 g protein; 112 mcg folate; 159 mg cholesterol; 7 g sugars; 0 g added sugars; 1,144 IU vitamin A; 55 mg vitamin C; 141 mg calcium; 2 mg iron; 713 mg sodium; 1,271 mg potassium
Vitamin C (92% daily value), Folate (28% dv), Vitamin A (23% dv)
Made this for dinner and my family loved it! Definitely will make this again and again!
March 20, 2018
This is absolutely delicious. I used pine nuts instead of pistachios in the pesto.. Even better for luncth the next day.
February 24, 2018
Wonderful! The second time I made this recipe, I prepared the “zoodles” 3 hours before cooking and left them in a large sieve over a bowl. They shed almost 2 cups of water and held together so well I could cook them 10 minutes without any breaking so the raw zuchinni taste was less pronounced. Also used a bit more garlic in the avocado pesto.
February 08, 2018
By: Tina Fowler
Fantastic recipe! I will definitely make this one again.
February 07, 2018
Flavorful and simply delicious! I have made this several times and it is a family favorite! I also add minced garlic to the avocado pesto! Highly recommend this recipe to anyone who is thinking about trying it! it's easy too!
February 01, 2018
By: Del Buck
What an amazing dish! I would add a little heat next time I make this dish but it amazing
January 25, 2018
By: Kingston Glenn
Awesome recipe. Wouldn't change a thing except maybe a dash of chipolte powder for heat.
January 17, 2018
By: Erica Conner Menendez
Replaced shrimp with chicken , but still DELICIOUS As the WHOLE FOODS sauce/ ingredients pair so well with the Zucchini spaghetti
I highly recommend & will 100% be cooking again, possibly with shrimp & or salmon
January 07, 2018
Haven't made it yet but it reads 'delicious'. However, after shopping yesterday I realized vegetable prices have gone through the roof..!! Zucchini per piece well over a dollar! Therefore, i will attempt this 'delite' with pasta.