Zucchini Pasta Shrimp with Avocado Basil Pesto
Zucchini Pasta Shrimp with creamy avocado pesto sauce. This zoodles-with-avocado-pesto recipe is quick and perfect for summer. Zucchini noodles with shrimp can be made vegan, with shrimp, or with chicken. The whole family will enjoy this light and healthy Paleo Whole30 Keto Zucchini Pasta Shrimp!
Servings: 2 people
Ingredients
- 2 large size zucchinis spiralized
- 6-12 medium size shrimp peeled and deveined, uncooked (optional)
Vegan Avocado Basil Pesto:
- 1 ripe avocado
- 3 tbsp olive oil
- ⅓ cup fresh Italian basil
- Half to three-quarter one whole lemon juice
- Coarse sea salt to taste
- 1-2 tsp nutritional yeast optional
Instructions
- Make zucchini noodles using a spiralizer. Lay the spiralized zoodles over paper towel in a large/flat tray or plate to soak up extra moisture. Store in the fridge while working on the pesto sauce.
- Blend all ingredients under avocado basil pesto until creamy smooth. You might need to scrape the side of the work bowl a few times.
- Toss the zoodles with avocado pesto sauce right before serving. The noodles will turn softer in the avocado sauce after a few minutes.
- If adding shrimp, bring a pot of water to boil then add the shrimp and remove the pot from the stove and cover it with a lid for 5 to 10 minutes. You can stop the cooking by soaking the shrimp in iced cold water. Place the poached shrimp on top of the zoodles or serve it on the side.
Video
Nutrition
Calories: 399kcal | Carbohydrates: 15g | Protein: 7g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 142mg | Potassium: 1042mg | Fiber: 8g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 45.9mg | Calcium: 62mg | Iron: 1.5mg
