Zucchini noodles with pesto and grilled shrimp offer a delicious way to enjoy a healthier meal without sacrificing flavor.
You’ll love the zoodles benefits, as they provide a low-carb alternative to traditional pasta while being high in fiber and protein. This dish isn’t only nutritious but also quick to prepare, making it perfect for busy weeknights. Pesto shrimp zoodles are a highly rated dish, with many users expressing satisfaction after trying the recipe.
The rich flavor of basil pesto enhances the zoodles, and you can experiment with various pesto variations, like adding sun-dried tomatoes or nuts for extra depth.
The combination of tender shrimp, zoodles, and pesto creates a satisfying meal that even picky eaters will enjoy. It’s a fantastic option that keeps you feeling good without compromising on taste.
What ingredients do you need?
To whip up a delicious dish of zucchini noodles with pesto and grilled shrimp, you’ll need a handful of essential ingredients. Zucchini varieties like medium to large ones work best for spiralizing, while choosing your pesto options—freshly made or store-bought—can elevate the flavor.
Here’s what you’ll need:
- 2-4 medium to large zucchini, spiralized
- 1 pound raw shrimp, peeled and deveined
- 1/2 to 1 cup pesto
- Olive oil, for cooking
Feel free to add cherry tomatoes, bell peppers, and a squeeze of lemon for extra flavor. Additionally, make sure to defrost the shrimp before grilling for optimal taste and texture.
Don’t forget seasonings like salt, pepper, and optional cheese for a creamy finish.
Step by Step Instructions
Creating this delightful dish is easy when you follow these step-by-step instructions.
- Prepare the Zucchini Noodles: Use your preferred spiralizer options—like a spiralizer or julienne slicer—to create noodles from 3-4 medium zucchinis. Salt them and let them drain in a strainer to remove excess water.
- Cook the Shrimp: Defrost and pat dry your shrimp. In a pan, sauté them in butter, garlic, and your favorite shrimp marinades over medium-high heat for 2-3 minutes until opaque and pink. This dish is not only delicious but also a low-carb, high-protein meal.
- Sauté the Noodles: Heat olive oil and add the zucchini noodles, cooking until tender. Stir in the pesto.
- Combine and Serve: Layer the shrimp over the noodles, add cherry tomatoes, and garnish as desired.
Cooking Tips
Often, cooking shrimp and zucchini noodles can be tricky if you don’t follow a few key tips.
Start by using high heat for both, which guarantees quick cooking and prevents toughness. For the shrimp, brine them in salt water for 15-30 minutes to keep them tender. Season well with Italian herbs, salt, and pepper before cooking for enhanced flavor combinations.
When preparing zucchini noodles, spiralize them and toss with salt to remove excess water. Cook them just until tender, about 3-4 minutes. Don’t forget to add garlic to the pan for extra flavor.
Finally, finish with a squeeze of lemon juice and a sprinkle of parmesan to elevate your dish using effective cooking techniques.
Serving Suggestions
When serving Zucchini Noodles with Pesto and Grilled Shrimp, presentation matters just as much as taste.
Start by portioning the dish into individual bowls for a neat look. For garnish ideas, sprinkle grated Pecorino or Parmesan cheese on top, and add chopped parsley for a fresh touch. A shake of red pepper flakes can give it an extra kick, while sliced cherry tomatoes add a burst of color.
Don’t forget to include fresh basil leaves for that authentic pesto flavor. To elevate your dish further, consider adding sautéed asparagus and yellow bell peppers on the side for added flavor and nutrition.
Storing
After you’ve enjoyed your Zucchini Noodles with Pesto and Grilled Shrimp, proper storage is key to maintaining their freshness and flavor.
For ideal food preservation, store spiralized zucchini in an airtight container in the refrigerator for up to 24 hours. To prepare them, salt the noodles, let them drain in a strainer, and absorb any excess moisture with a paper towel. Keep them away from strong-smelling foods.
For pesto, use an airtight container in the fridge for up to a week, adding a thin layer of olive oil on top.
Grilled shrimp should cool to room temperature before storing in an airtight container for up to 3 days. You can freeze them for longer storage but aim to use them within 2 months.
Health Benefits
Packed with nutrients, Zucchini Noodles with Pesto and Grilled Shrimp offer a variety of health benefits that can enhance your overall well-being.
The nutritional value of this dish comes from its antioxidant-rich pesto, which helps fight oxidative stress and inflammation. Ingredients like basil and garlic not only boost your immune system but also protect your skin and heart health.
The healthy fats in pesto lower bad cholesterol while raising good cholesterol, reducing heart disease risk. Additionally, the calcium and phosphorus in pesto support strong bones.
Regularly enjoying this dish can enhance your skin’s appearance and overall health, making it a delicious choice that nourishes your body while tantalizing your taste buds.
What to serve with it
Zucchini Noodles with Pesto and Grilled Shrimp make for a delightful main dish that pairs wonderfully with a variety of sides, enhancing your meal experience.
For salad pairings, consider a fresh strawberry feta spinach salad or a classic Caprese salad. These vibrant flavors complement the dish beautifully. You might also enjoy a pesto pasta salad using leftover pesto for a delicious twist.
For your beverage options, a crisp Pinot Grigio or a rejuvenating mojito can elevate your dining experience.
If you prefer non-alcoholic drinks, try infused water with fruits and herbs or fresh lemonade with mint. These choices will balance the richness of the shrimp and pesto, making your meal even more enjoyable.
