Rating: 4.5 stars
63 Ratings
  • 5 star values: 54
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

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.

Source: EatingWell.com, January 2017


Read the full recipe after the video.

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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 1/2 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 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 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.

Nutrition Facts

1 3/4 cups each
446 calories; protein 25.9g; carbohydrates 15.8g; dietary fiber 6.6g; sugars 6.6g; fat 33.2g; saturated fat 4.7g; cholesterol 158.8mg; vitamin a iu 1143.9IU; vitamin c 54.7mg; folate 112.3mcg; calcium 140.8mg; iron 2.4mg; magnesium 109.6mg; potassium 1271.2mg; sodium 712.9mg; thiamin 0.2mg.

6 fat, 3 lean protein, 1 1/2 vegetable