If you’re looking for a fabulous shrimp dish, you have to give this one a try. It’s called Shrimp Pesto “Zinguine”. Unfortunately I am not able to give credit to anyone as it was shared on Facebook without credit.
For an easy way to make the “zinguine”, you will need a spiral slicer. It makes life so much easier! And here’s a tip about the noodles: once you have made the zucchini noodles, sprinkle some salt on them and let them sweat out the water. Then squeeze out any more that you can get out so that you don’t wind up with a watery dish.
Now on to the recipe…
2-3 cloves garlic, minced
6 organic zucchini, sliced into noodles
5-6 oz wild caught shrimp, thawed
3/4 cup olive oil
3 garlic cloves, peeled
1 cup (at least) fresh basil
1/2 cup macadamia nuts
pink salt/black pepper to taste
Parmesean cheese to taste
Heat the butter over medium heat, throw in the garlic and zucchini and cook until desired doneness, about 5-8 minutes.
Meanwhile, make the pesto by placing the basil, nuts, salt, pepper, cheese, and garlic in the bowl of a food processor. Pulse until combined well and add a steady stream of olive oil while the processor is on. Taste for seasoning and set aside.
Add the shrimp to the zucchini and cook until done, about 3-4 mins.
Turn off the heat and stir in pesto sauce, taste for seasoning. Top with some grated parmesan. Enjoy!
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