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Zucchini Noodles with Avocado Pesto & Shrimp
Zucchini Noodles with Avocado Pesto & Shrimp
39 Reviews
From: EatingWell.com, January 2017
Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
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
Preparation
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Prep
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Ready In
- 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.
- Serving size: 1¾ cups each
- Per serving: 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
- Nutrition Bonus: Vitamin C (92% daily value), Folate (28% dv), Vitamin A (23% dv)
- Carbohydrate Servings: 1
- Exchanges: 6 fat, 3 lean protein, 1½ vegetable
Reviews 39
April 02, 2019
By: Samantha Hyde Barron
Hands down my favorite recipe in this plan. So rich, creamy, delicious!
March 31, 2019
By: Susie Tudor Lea
Made this twice so far. Helps to use fresh zucchini spirals (frozen gets too mushy) and mind it so it doesn’t over cook. Sprinkled some red pepper flake on my dish because it needed a little something IMO. And a tiny shake of parm, too.
August 01, 2018
By: Cooking Fun
I used Mediterranean seasoning with a little O Bay.
July 31, 2018
By: carolyn
This was so good I received a lot of complaints. I will be making it again.
July 22, 2018
By: Gloria
I made this recipe and it was great. I used the basil & zucchini from my garden. I added the garlic to the pesto by mistake. The pesto was outstanding. I spiralized 3 zucchini but should have done 4. I added bruschetta on the side. This is a must do recipe.
July 17, 2018
By: Brandy Digel Gull
Made this for dinner and my family loved it! Definitely will make this again and again!
March 20, 2018
By: naumom57
This is absolutely delicious. I used pine nuts instead of pistachios in the pesto.. Even better for luncth the next day.
February 24, 2018
By: Rox
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.
