Simply Extra
Indulge in the perfect blend of flavors with this Pesto Zoodles recipe. Savor the taste of garlic, lemon, and basil in a light dish with shrimp and mushrooms.
I love pesto. And I mean love love love it. I grow fresh basil in the summer and always have a surplus. At the end of the season I use it all up by making pesto we can enjoy all winter long. I think pesto is one of those sauces that can enhance the flavor of any food. This right here is a light dish, full of veggies and definitely not lacking in flavor. Garlic, lemon, basil, spicy red pepper...my mouth is watering!
Spiralize zucchini into noodles using a tool like this.
Saute shrimp until just pink, careful not to overcook.
Pesto Zoodles with Shrimp and Mushrooms
Serves 6 Prep Time: 20 min Cook Time: 30 min Total Time: 50 min
Ingredients:
2 Tbsp olive oil
3 garlic cloves, crushed or finely minced
1/4 tsp crushed red pepper flakes (optional)
1 lb shrimp, peeled and deveined
1/4 cup chicken broth
Juice from 1 lemon, approx 2 Tbsp
3 medium zucchini, made in to zoodles using a tool like this
1/2 yellow onion, finely sliced
8 oz fresh white mushrooms, sliced
1/2 cup prepared pesto
Parmesan cheese for garnish (optional)
Instructions:
Heat olive oil in large pan on medium high heat.
Add garlic and red pepper flakes, sauté for 1-2 min until garlic is fragrant.
Add shrimp to pan, cook 5-6 min until pink and cooked through. Remove from pan using a slotted spoon leaving any juices in pan. Cover to keep warm.
Add chicken broth and lemon juice to hot pan. Using spoon scrape any brown bits off bottom of pan.
Add onions and mushrooms, cooking 8-10 min until tender.
Add zucchini noodles and continue cooking 5-6 min until tender.
Gently stir in pesto coating zucchini noodles.
Serve zoodles topped with shrimp and fresh parmesan.
I hope you enjoy this dish as much as we do!