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!
Yum. This looks seriously tasty! Am bookmarking this recipe for sure.