Zucchini Noodles with Avocado Pesto & Shrimp: 5 Flavorful Reasons

Oh my goodness, let me tell you about my absolute favorite dish: Zucchini Noodles with Avocado Pesto & Shrimp! This vibrant meal has become a staple in my kitchen because it’s not just healthy, but bursting with flavor. The creamy avocado pesto clings beautifully to the fresh zucchini noodles, creating a light yet satisfying dish that feels indulgent. Plus, the shrimp adds that delightful touch of protein that makes it a complete meal. Every time I make it, I’m reminded of sunny days and fresh ingredients – it’s like a little bite of summer on a plate! Trust me, once you try this recipe, you’ll be hooked and wondering how you ever lived without it!

Ingredients List

Alright, let’s gather everything you’ll need for this delightful dish! Here’s what I use to whip up my Zucchini Noodles with Avocado Pesto & Shrimp:

• 5-6 medium zucchini (about 2 1/4-2 1/2 pounds total), trimmed for that perfect noodle shape
• ¾ teaspoon salt, divided to enhance the flavors
• 1 ripe avocado, the star of our creamy pesto
• 1 cup packed fresh basil leaves for that aromatic kick
• ¼ cup unsalted shelled pistachios, adding a lovely crunch
• 2 tablespoons lemon juice, brightening up the whole dish
• ¼ teaspoon ground pepper, because we need a bit of spice
• ¼ cup extra-virgin olive oil plus 2 tablespoons, divided for cooking and blending
• 3 cloves garlic, minced to infuse the shrimp with flavor
• 1 pound raw shrimp (21-25 count), peeled and deveined, with tails left on if you like that fancy touch
• 1-2 teaspoons Old Bay seasoning, to sprinkle on the shrimp for that classic flavor

Having these fresh ingredients ready will make the preparation fun and straightforward. Let’s dive in and start cooking!

How to Prepare Zucchini Noodles with Avocado Pesto & Shrimp

Now, let’s get down to the fun part—making this dish! I promise it’s as easy as it is delicious. Follow these steps, and soon you’ll be savoring every bite of your Zucchini Noodles with Avocado Pesto & Shrimp!

Preparing the Zucchini Noodles

First things first, we need those beautiful zucchini noodles! I love using a spiral vegetable slicer for this, but if you don’t have one, a good old vegetable peeler works just fine. Just slice the zucchini into long, thin strands, and voila! You’ve got your noodles. After spiralizing, sprinkle the zucchini with 1/2 teaspoon of salt and let it drain in a colander for 15 to 30 minutes. This step is crucial, trust me! It helps remove excess moisture, so your noodles aren’t soggy later. Once they’ve drained, gently squeeze the noodles to get rid of any extra water. This little trick makes such a difference!

Making the Avocado Pesto

Next up is the star of the show—our creamy avocado pesto! Grab your food processor and toss in that ripe avocado, fresh basil leaves, pistachios, lemon juice, pepper, and the remaining salt. Pulse it all together until it’s finely chopped. The textures should blend together beautifully! Then, slowly pour in ¼ cup of extra-virgin olive oil while you blend until the mixture is smooth and creamy. Oh my goodness, the smell is divine! You’ll want to taste it as you go to make sure it’s just right. Adjust the seasoning if needed. This pesto is rich, vibrant, and oh-so-delicious!

Cooking the Shrimp

Now, let’s get cooking those succulent shrimp! Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once it’s hot, toss in the minced garlic and sauté for about 30 seconds until it’s fragrant—don’t let it burn! Next, add in your shrimp and sprinkle them with Old Bay seasoning. Cook those beauties for about 3 to 4 minutes, turning occasionally until they’re pink and nearly cooked through. You’ll know they’re done when they curl up and have a lovely pink hue. Once they’re ready, transfer the shrimp to a large bowl and set aside.

Combining the Dish

Now for the grand finale! In that same skillet, add the remaining olive oil and toss in your drained zucchini noodles. Stir-fry them for about 3 minutes until they’re heated through but still have a nice crunch. Next, transfer the hot noodles into the bowl with the shrimp, and add the luscious avocado pesto. Gently toss everything together, making sure those noodles are well coated in that creamy goodness. Be careful not to overmix; we want everything to stay light and fresh. And there you have it—your Zucchini Noodles with Avocado Pesto & Shrimp is ready to serve!

Why You’ll Love This Recipe

Let me share why this Zucchini Noodles with Avocado Pesto & Shrimp dish will become a favorite in your home, just like it has in mine!

• Healthy and Nutritious: Packed with fresh veggies and healthy fats, this dish is guilt-free and perfect for anyone looking to eat clean!
• Incredible Flavor: The creamy avocado pesto combined with succulent shrimp creates a mouthwatering flavor explosion that will leave you craving more.
• Quick and Easy: With just 40 minutes from start to finish, you can whip up a delicious meal any night of the week!
• Versatile: Love shrimp but want to try something else? You can easily swap it for chicken or tofu without missing a beat.
• Beautiful Presentation: The vibrant colors of the dish make it a showstopper, perfect for impressing family and friends!

Trust me, once you give this recipe a try, you’ll wonder how you ever lived without it in your dinner rotation!

Tips for Success

Alright, let’s make sure your Zucchini Noodles with Avocado Pesto & Shrimp turns out absolutely perfect! Here are some of my favorite tips:

• Choose Fresh Ingredients: Fresh zucchini and ripe avocados make a world of difference. Look for firm zucchini and avocados that yield slightly to gentle pressure.
• Don’t Skip the Draining: That step of salting and draining your zucchini noodles is crucial! It prevents sogginess and keeps your dish light and fresh.
• Experiment with the Pesto: Feel free to add a handful of spinach or a squeeze of lime juice to the pesto for extra flavor! You can adjust the nuts too—walnuts or pine nuts work wonderfully.
• Cook Shrimp Just Right: Keep an eye on the shrimp! Overcooking can make them tough. They’re done when they turn pink and curl up nicely.
• Serve Immediately: This dish is best enjoyed fresh, so serve it right after combining everything! Consider garnishing with a sprinkle of extra pistachios or fresh basil for a beautiful presentation.

With these tips, you’ll be well on your way to impressing everyone at your table!

Nutritional Information

Now, let’s talk about the nutrition side of this delicious Zucchini Noodles with Avocado Pesto & Shrimp! Each serving is a wholesome powerhouse packed with flavor and goodness. Here’s a quick breakdown of the estimated nutritional data per serving:

• Calories: 446
• Fat: 33g
• Saturated Fat: 4g
• Unsaturated Fat: 29g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Sugar: 2g
• Protein: 26g
• Cholesterol: 200mg
• Sodium: 400mg

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But rest assured, you’re nourishing your body with every delightful bite!

FAQ Section

Got questions about Zucchini Noodles with Avocado Pesto & Shrimp? I’ve got answers! Here are some common queries I hear:

• Can I make this dish ahead of time? While it’s best enjoyed fresh, you can prepare the components in advance. Spiralize the zucchini and make the pesto earlier in the day. Just keep everything in separate containers in the fridge. Cook the shrimp just before serving for the best texture!
• What can I use instead of shrimp? If shrimp isn’t your thing, no worries! You can easily substitute it with grilled chicken or even sautéed tofu for a delicious vegetarian option. Both will pair beautifully with the avocado pesto!
• How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to two days. Just keep in mind that the zucchini noodles may release more water over time, but they’ll still taste great!
• Is this recipe gluten-free? Absolutely! This Zucchini Noodles with Avocado Pesto & Shrimp is naturally gluten-free, making it a fantastic choice for anyone with dietary restrictions.
• Can I use other nuts for the pesto? Yes! If you’re not a fan of pistachios, feel free to swap them for walnuts or pine nuts. Each nut brings a unique flavor, and I love experimenting!

Hopefully, these answers help you feel more confident in making this delightful dish!

Storage & Reheating Instructions

So, you’ve made this delicious Zucchini Noodles with Avocado Pesto & Shrimp, and now you have some leftovers? Great news! You can store them properly to enjoy later. First, let the dish cool completely before transferring it to an airtight container. This will help preserve the flavors and keep the noodles fresh. You can store it in the fridge for up to two days.

When it’s time to reheat, I recommend using a skillet over medium heat. Gently warm the noodles and shrimp, stirring occasionally, just until heated through. Be careful not to overcook the shrimp, as they can become tough! If you find the noodles have released some moisture, a quick toss in the skillet will help bring them back to life. Enjoy every delightful bite again!

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