Zucchini has always been a favorite ingredient of mine. It adds a green tinge and subtle earthiness to a chocolate chip studded zucchini loaf. It can be tender and crisp when expertly fried in the form of pancakes. And, in this dish, it accomplishes the nearly impossible task of serving as a suitable replacement for pasta. I dress zucchini noodles in a creamy avocado pesto and top with roasted shrimp and cherry tomatoes for a dinner that is healthy and satisfying. Use your Farmer Owned ingredients and make a plate of my Zucchini Noodles with Avocado Pesto and Roasted Shrimp today! You won’t be sorry you did!
Half a pound of shrimp, peeled and deveined
4 cups of zucchini noodles
1 tablespoon of butter
cherry tomatoes, for garnish
For the pesto:
juice of half a lemon
1 clove of garlic
1 bunch of basil
salt and pepper
1/4 cup of olive oil
Preheat your oven to 350°F. Place shrimp on a cookie sheet and arrange them in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Place in the preheated oven and bake for eight to ten minutes.
While the shrimp are cooking, make the avocado pesto. Add avocados, garlic clove, basil, lemon juice, salt, and pepper to the bowl of a food processor. Blend until smooth.
With the motor running, drizzle in the olive oil. Continue to blend until the mixture has emulsified and is velvety and smooth. Set aside.
The shrimp are finished cooking when they are pink and opaque. Remove them from the oven and cover with foil to keep warm while you sauté the zucchini noodles.
Add a tablespoon of butter to a large sauté pan placed over medium heat. When the butter has melted add the noodles. Cook, stirring occasionally, until the noodles are soft and completely heated through.
When the noodles are ready, turn off the heat and add as much avocado pesto as you desire. Toss to combine.
To plate, place a large mound of zucchini noodles in the bottom of your dish. Garnish with cherry tomato halves and roasted shrimp.