If you're looking for a meal that's light, fresh, and packed with flavor, these Zucchini Noodles with Pesto and Grilled Shrimp are just the ticket. Perfect for a summer evening, this dish combines fresh, vibrant ingredients that are quick to prepare and delightful to eat.
Zucchinis are the star of this dish, acting as a low-carb substitute for traditional pasta. When spiralized, they create a light base that soaks up the flavors of the pesto beautifully.
Shrimp bring a delightful, slightly sweet flavor to the dish. They cook quickly and pair perfectly with the fresh pesto.
Olive oil is used both for cooking the shrimp and forming the base of our pesto, adding richness and depth.
Basil leaves create a fresh, aromatic pesto sauce, which is the heart of this recipe.
Pine nuts add a subtle nuttiness and creamy texture to the pesto.
Parmesan cheese provides a salty, umami kick that enhances the pesto's flavor.
Garlic infuses the pesto with its unmistakable pungent aroma and taste.
Lemon juice brightens up the dish, adding a touch of acidity that balances the flavors.
This dish pairs beautifully with a chilled glass of Sauvignon Blanc. For a bit of extra crunch, consider serving with a side of garlic bread or a simple mixed greens salad tossed with a light vinaigrette.
First, let's get the grill preheating to medium-high heat. This way, it'll be ready to go when it's time to cook the shrimp. While the grill is heating up, grab your spiralizer and work on those zucchinis. Spiralize them into noodle-like strands and set them aside. They'll form the delightful base of our dish.
Next, take your cleaned shrimp and toss them in a bowl with a tablespoon of olive oil, a dash of salt, and some freshly cracked black pepper. Give them a good stir to ensure they're evenly coated.
Once the grill is hot, place the shrimp on it. They'll need about 2-3 minutes on each side. You'll know they're done when they turn opaque and have those gorgeous grill marks. Once cooked, set them aside.
Now, let's move on to the pesto. In your food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until everything is finely chopped. With the processor running, slowly drizzle in 1/4 cup of olive oil and a tablespoon of lemon juice. Blend until smooth.
In a large bowl, toss your zucchini noodles with the freshly made pesto until they're well coated. Finally, top the noodles with the grilled shrimp, and serve immediately. Enjoy this fresh and flavorful dish!
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