This easy to prepare recipe is simply delicious! My daughter-in-law and son-in-law both love pesto, so they loved this dish immediately. It can quickly become a family favorite!
Ingredients
For the Zucchini Noodles & Shrimp
Zucchini noodles (store-bought, or make your own with 5-6 medium zucchini)
1 ripe avocado
3 Tbsp. pesto (I used homemade, but you can use store-bought if you like)
2 Tbsp. Extra-Virgin Olive Oil divided; more as needed
3 cloves garlic, minced
1 lb. (13-15) raw shrimp, peeled & deveined (leave on tails, if desired)
For the Pesto
4 cups of basil leaves (lightly packed)
1/3 cup of pignoli nuts
2 garlic cloves or more (depends how much garlic you like)
Put the pesto and avocado in a blender and add a small amount of olive oil as needed to smooth out the mixture.
Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add garlic, and cook, stirring, for 30 seconds. Add shrimp, stirring occasionally, until the shrimp is almost cooked through, 3-4 minutes. Transfer to a large bowl.
Add 1 Tbsp. oil to the pan. Add the zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.
For the Pesto
Put the basil leaves, pignoli nuts and garlic in the food processor bowl. You can also use a blender.
With the food process running, drizzle the olive oil into the mixture. The mixture should be a thick paste.
Mix in the Parmesan cheese.
Recipe Note
If you are freezing the pesto add the Parmesan cheese when you take it out of the freezer, especially if serving pasta. I find the cheese will melt better when you put it on the pasta that day.
