This dish quickly became a favorite with how easy it is to throw together the pesto, shrimp & zucchini noodles. Takes only a couple minutes to get this meal going and even less time time to eat it. I love the light feeling this meal has to it with the veggie zoodles, shrimp and pesto.
This dish really makes you feel like you are enjoying all the summer favorites. With zucchini and cherry tomatoes from the garden and fresh basil placed in the pesto you can’t much more summer in every bite.
This dish is so quick to throw together and the taste just gets better with leftovers. It’s a no brainer to add to your weekly meal plan & keep on a consistent rotation.
Pesto Shrimp Zucchini Noodle Recipe
– Large Zucchini zoodled (2-3 cups)
– Freshly made or store-bought Pesto – 1 cup
– 1 cup sliced cherry tomatoes
– 1 (16 oz) bag Wild Caught Red Shrimp (I have been using @traderjoes )
– 1 yellow bell pepper sliced
– Pecorino Cheese about 1/2 cup
.
-Defrost the Shrimp and place them on a grilling pan, slice pepper and place them both on the grill over medium heat. You will flip the shrimp about 4 min into cooking on the grill. Zoodle the Zucchini and place in pan on the stove over medium heat, you will want to toss the zoodles every couple of minutes to evenly cook.
While you are waiting for the shrimp, peppers and zoodles, slice up the cherry tomatoes, grate the pecorino cheese and prep the pesto. As soon as the zoodles are done you want to toss them with the pesto to have the heat disperse the pesto nicely. Portion into two bowls and then top with peppers, shrimp and grated pecorino! I like to add a shake of red pepper flakes to mine just for that added kick!
Pesto Shrimp Zucchini Noodle Dish
Ingredients
- 1 large Zucchini Zoodled ( 2-3 cups)
- 1 cup Freshly made or store bought Pesto
- 1 cup Cherry Tomatoes sliced
- 1 yellow Bell Pepper sliced
- 1 16 oz) bag Wild Caught Red Shrimp (I have been using @traderjoes )
- 1/2 cup Pecorino Cheese
Instructions
-Defrost the Shrimp and place them on a grilling pan, slice pepper and place them both on the grill over medium heat. You will flip the shrimp about 4 min into cooking on the grill. Zoodle the Zucchini and place in pan on the stove over medium heat, you will want to toss the zoodles every couple of minutes to evenly cook. While you are waiting for the shrimp, peppers and zoodles, slice up the cherry tomatoes, grate the pecorino cheese and prep the pesto. As soon as the zoodles are done you want to toss them with the pesto to have the heat disperse the pesto nicely. Portion into two bowls and then top with peppers, shrimp and grated pecorino! I like to add a shake of red pepper flakes to mine just for that added kick!
