Ok so… this is one for the easy weeknight dinner books for sure! Literally ready to eat in 30 minutes because… pre-made pesto annnnnd ZOODLES! Way faster (and healthier!) than regular noodles.
Pesto is one of my favorite sauces (for pasta, pizza, you name it). You can grab a jar from the market or DIY… Definitely try our favorite pesto recipe for a fun twist on classic pesto! It also blends well with almost any ingredient. You can chop up your favorite veggies and toss them together for an easily variable dish that’s always quick and healthy.
But the star of this dish are the zoodles. Believe it or not, they make for a really filling dinner and the perfect replacement for pasta. My spiralizer is one of my absolute favorite kitchen tools because it makes quick, healthy dinners a breeze. I used the straight blade to make zucchini ribbons, instead of more traditional noodle shape. They warm through faster and just look so pretty. 🙂
I love this dish because you can adapt it to your taste and still have dinner on the table in just a few minutes, with little cleanup. And when it’s this hot outside and a hearty bowl of pasta might just be too heavy, this, to me, is the perfect alternative. Or, you know, if you’re into counting carbs or something… 😉
- ½ pound wild caught extra large shrimp (26/30 count)
- 2 small zucchini
- ½ cup cherry tomatoes, halved
- ½ cup baby portobellos, chopped
- ½ small red onion, diced
- 2 large cloves (or more to taste) garlic, minced
- Salt, to taste
- ½ teaspoon crushed red pepper, or to taste
- ½ Meyer lemon
- Fresh chopped basil for garnish, if desired
- Thaw shrimp, if frozen, and set aside.
- Rinse zucchini and trim off both ends. Attach straight blade to spiralizer and slice zucchini one at a time into ribbons. Trim noodles to shorter lengths if you'd like. Place noodles in a bowl and set aside.
- Chop onions, garlic, tomatoes and mushrooms. Heat 2 tablespoons of extra virgin olive oil in a wok or large skillet over medium heat. When hot, saute onions until softened. Add garlic and stir until fragrant, about 30 seconds. Add mushrooms and cook another 3-5 minutes until softened.
- Add zucchini noodles and tomatoes to the pan along with the pesto. Toss to evenly coat with sauce. Season with salt and crushed red pepper, to taste.
- When the noodles are warmed through but still have a little crunch, remove the pan from the heat and squeeze lemon over the pasta. Serve immediately with fresh basil garnish, if desired.
Jeoff Moore says
June 15, 2016 at 8:07 pmLove it!!