PESTO ZUCCHINI NOODLES WITH SHRIMP
Swap the pasta for zoodles with a quick and healthy recipe for pesto zucchini noodles topped with sautéed shrimp.
Provided by Kelly Senyei
Time 23m
Number Of Ingredients 8
Steps:
- In a blender, combine the basil, walnuts, Parmesan cheese, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until roughly chopped then with the blender running, stream in 1/2 cup olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Set the pesto aside.
- Add 1/2 tablespoon olive oil to a large sauté pan set over medium heat. Add the shrimp and a pinch of salt and pepper, and cook, stirring, until the shrimp are pink and cooked through. Using a slotted spoon, transfer the shrimp to a bowl.
- Add the remaining 1/2 tablespoon olive oil to the sauté pan set over medium heat. Add the zucchini noodles and cook them, tossing frequently, until they're softened slightly. Reduce the heat to low then add the shrimp and pesto to the pan and toss to combine. Serve immediately.
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Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 42 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 435 mg, Sodium 1466 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ZUCCHINI NOODLES WITH AVOCADO PESTO & SHRIMP
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.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Zucchini Noodle Recipes
Time 35m
Number Of Ingredients 11
Steps:
- 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 : Calories 446.3 calories, Carbohydrate 15.8 g, Cholesterol 158.8 mg, Fat 33.2 g, Fiber 6.6 g, Protein 25.9 g, SaturatedFat 4.7 g, Sodium 712.9 mg, Sugar 6.6 g
PESTO ZUCCHINI NOODLES AND SHRIMP RECIPE
Pesto Zucchini Noodles and Shrimp is a quick and easy dinner recipe with tender zucchini noodles and sauteed shrimp tossed in a basil pesto sauce!
Provided by Katerina | Diethood
Categories Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
- Remove from skillet and set aside in a bowl.
- Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
- Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
- Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
- Transfer to a serving bowl.
- Sprinkle with parmesan cheese.
- Serve.
Nutrition Facts : ServingSize 1.5 g, Calories 217 kcal, Carbohydrate 9 g, Protein 3 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 306 mg, Fiber 2 g, Sugar 5 g
ZUCCHINI PESTO WITH SHRIMP AND FARFALLE
Wonderful zucchini-basil pesto takes advantage of summer's best produce and adds fantastic flavor to this simple pasta toss. You'll feel like you're dining in a fine restaurant, but the seasonal ingredients make it easy on your pocketbook. -Amber Massey, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute zucchini in 1 tablespoon oil until tender. Remove from the pan and cool slightly., Drain pasta, reserving 1/3 cup cooking liquid. In a food processor, combine the basil, 1/4 cup cheese, pine nuts, garlic, reserved cooking liquid and 2/3 cup cooked zucchini. Cover and process until pureed., In the same Dutch oven, cook onion in remaining oil until tender. Stir in the shrimp, pasta and remaining zucchini. Add the pureed mixture, milk, lemon juice, salt, lemon zest and pepper; toss to coat. Heat through. Sprinkle with remaining cheese.
Nutrition Facts : Calories 368 calories, Fat 12g fat (3g saturated fat), Cholesterol 121mg cholesterol, Sodium 827mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
PESTO PASTA WITH SHRIMP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.
FARFALLE WITH BROCCOLI PESTO
The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.
Provided by Daisy Veggie
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
- Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
- Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.
Nutrition Facts : Calories 584.3 calories, Carbohydrate 70.3 g, Fat 29.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 3.7 g, Sodium 104.3 mg, Sugar 4.5 g
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