My husband, who doesn't much care for any kind of squash, LOVED this recipe and asked for seconds! The pesto adds the right kind of flavor for this dish and your family or guests will definitely ask for more too!
I've been making zoodles quite often lately and using a hand veggie spiraler and I'm happy to announce that I just ordered a spiral slicer from Amazon. I cannot wait for it to arrive!
You can totally make the shrimp and zoodles a separate meal, as well. They are flavorful enough to stand alone or with another meal.
Marinade for Shrimp:
- Juice of 1 lemon
- 1 garlic clove, grated
- pinch red pepper flakes
- salt and pepper, to taste
If you can't find an all-natural pesto like I found, here's an easy Pesto Recipe:
- 2 1/2 cups fresh basil
- 1 clove garlic
- 1/2 tsp salt
- 1 tsp lemon juice
- 1/4 cup EVOO
- 1/4 cup toasted pine nuts (optional)
Entree Ingredients:
- 2 oz pancetta, diced
- 1 lbs raw shrimp, peeled and de-veined
- 2 zucchini, spiral sliced
- 1/2 cup cherry tomatoes, quartered
- 1 Tbs ghee or butter
- 1 Tbs olive oil
Combine marinade ingredients in a large ziplock bag.
Add the shrimp and place in the refrigerator while you prepare the rest of the recipe.
Next, make the pesto if you need to.
Bake the pine nuts in a 350° oven on a baking sheet for 5-7 minutes.
In a food processor, combine the pine nuts with the remaining ingredients, except the oil.
Slowly pour in the olive oil while the food processor is running, until combined.
Spiral slice the zucchini and set aside.
Fry the pancetta, remove from skillet, and set aside.
Add the marinated shrimp to the skillet with pancetta drippings.
Cook shrimp about 2-3 minutes or until no longer pink.
Toss in the cherry tomatoes and remove from pan.
Add the zucchini noodles and 1/2 cup pesto sauce to the skillet. Cook until heated through.
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