Description
This fresh and flavorful recipe features zucchini noodles tossed with fragrant basil pesto, succulent sautéed shrimp, and juicy cherry tomatoes. It’s a light, low-carb dish that comes together quickly in just 25 minutes, making it perfect for a healthy weeknight meal.
Ingredients
Scale
Zucchini Noodles
- 2 medium zucchinis (about 500 grams)
Shrimp and Toppings
- 200 grams shrimp (peeled and deveined)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons pine nuts (toasted)
- Fresh basil leaves (for garnish, optional)
Seasonings and Sauce
- 1/2 cup basil pesto (store-bought or homemade)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
Instructions
- Prepare Zucchini Noodles: Use a spiralizer or a vegetable peeler to create zucchini noodles from the zucchinis. Set these aside while you prepare the other ingredients.
- Sauté Garlic: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook Shrimp: Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
- Sauté Zucchini Noodles: In the same skillet, add the remaining 1 tablespoon of olive oil, then add the zucchini noodles. Sauté for 2-3 minutes until they become tender yet retain a slight crunch.
- Combine and Heat Through: Return the cooked shrimp to the skillet, add the basil pesto and halved cherry tomatoes. Gently toss everything together until well combined and heated through.
- Garnish and Serve: Plate the zucchini noodles with shrimp and pesto, sprinkle toasted pine nuts on top, and garnish with fresh basil leaves if desired. Serve warm for best taste.
Notes
- You can make your own basil pesto or use store-bought for convenience.
- To toast pine nuts, simply heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- For extra flavor, add a squeeze of lemon juice over the dish before serving.
- If zucchini noodles release excess water, pat them dry before cooking to avoid sogginess.
- This dish is best served immediately to enjoy the crisp texture of the noodles.
