I whipped this meal together a couple Fridays ago when Zak had dinner plans with some friends and I was home with the kids.
I felt a little guilty for making something so yummy when he wasn’t home to eat it with me. Some how, some way, I did manage to save him some leftovers. That’s love.
Zucchini Noodles with Homemade Pesto and Sauteed Shrimp
For the zucchini noodles:
1 – 2 Tbsp of butter, coconut oil or olive oil, enough to coat all the zucchini
2 large-ish zucchinis
garlic powder and salt to taste
This simple pesto recipe (I did not have any pine nuts so I omitted them)
Topped with shrimp that I sauteed in butter and seasoned with salt and garlic powder (chicken could work here too, or even just more veggies!)
I made (green and yellow) zucchini noodles with this julienne peeler (you can use a regular vegetable peeler too), working my way around each zucchini from top to bottom until I got to the seeds. I put all the noodles into a large pot and sauteed on medium heat in a little butter, stirring occasionally and cooking until they were al dente. (Maybe 10 minutes?) I whipped together the pesto while the zucchini and shrimp cooked – stirred the pesto into the zucchini noodles, put some shrimp on top and Voila! Season with your own tears of joy if you like. (I did.)
It seems like a semi-complicated meal, but it really wasn’t, just a little prep intensive – but once the prep work was done it came together easily. (And was even easier to eat.)
Are you making zucchini and summer squash noodles yet? Get on it!