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Zucchini Noodles with Avocado Pesto & Shrimp
Zucchini Noodles with Avocado Pesto & Shrimp
45 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 45
August 21, 2019
By: Cynthia Zeglin
I have made several times. I do add garlic to Pesto and i use pine nuts instead of pistachios. Have done with the shrimp or served with grilled salmon on top with a bit of pesto on it. Family loves it.
August 11, 2019
By: georgesfamilynova
I'll be honest, I was skeptical about avocado pesto, but this was absolutely delicious...I'm talking used my finger to eat every last morsel of the pesto delicious. Will definitely make again and again
August 01, 2019
By: Julie L
I love this recipe! It was one of the first I had tried on EatingWell's website and we go back to it over and over again. I buy the already made zucchini noodles, but love this pesto recipe! A keeper!
July 17, 2019
By: Becca Koch
I made my shrimp on the side with cayenne pepper, salt, pepper, lemon juice, Adobo seasoning, and garlic and then tossed it in with the noodles. I have made this recipe 2 times so far and has turned out really yummy. I definately plan on making this again, and the benefit is that it tastes good and it is healthy for you!!!!
June 19, 2019
By: erb
I added garlic to the pesto, and it turned out AMAZING. I can't wait to make this again! It was a little time consuming to make, but I think the second time around will be much faster.
May 16, 2019
By: Elisa
Was disappointed with the pesto- realized it needs garlic like traditional pesto.
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.
