Pesto Shrimp Pasta with Zoodles

Dinner

Pesto Shrimp Pasta with Zoodle

This recipe takes me back to my childhood. Not so much the zoodles, but the smell of fresh basil and tomatoes picked right from the garden. In the summer my father grew tomatoes in the backyard. They were always so much better than the ones from the grocery store. Living in apartments in Los Angeles, I found that I could grow beautiful and delicious tomatoes and basil in pots on front steps and window sills. If you don’t yet have a summer vegetable garden, consider growing basil and cherry tomatoes to get started. These are garden-to-table game changers that can thrive in smaller outdoor spaces. Fresh tomatoes and basil bring life and a surge of flavor to the simplest dishes.

Pesto Shrimp Pasta with Zoodles

Print recipe
  • 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Calories: 380

Nutrition

Serving Size
1 serving (322g)

Servings
4

Calories
380

Carbohydrates
39g

Total Fat
15g

Protein
25g

Sodium
730mg

Fiber
5g

Ingredients

  • 6 oz dry whole-wheat spaghetti
  • 6 oz pre-packaged zucchini noodles or 2 spiralized zucchini
  • 1 lb large shrimp (peeled and de-veined)
  • 1 cup cherry tomatoes, halved
  • 2 tsp olive oil
  • ⅓ cup pesto
  • 2 cups packed fresh basil
  • ½ cup walnuts, chopped
  • ⅓ cup olive oil
  • ½ cup Parmigiana-Reggiano
  • 2 cloves garlic
  • ¼ tsp salt
  • Juice of ½ lemon

Directions

  • Step 1

    Combine all pesto ingredients in a blender or food processor and pulse until completely pureed. Set pesto to the side.

  • Step 2

    Heat oven to 400 degrees. Wash cherry tomatoes, slice in half lengthwise and toss with 1 tsp olive oil and a pinch of salt in a small baking dish. Roast seasoned tomatoes in the oven for about 18 minutes. Remove from the oven and set aside.

  • Step 3

    Meanwhile, bring a medium size pot of water to a boil and add the spaghetti. Cook until al dente, remove from hot water being sure to save the pasta water. Set pasta aside.

  • Step 4

    Place zucchini noodles in the pasta water and cook over medium-low heat for about 4-5 minutes or until tender. Drain zucchini noodles and add to the cooked spaghetti.

  • Step 5

    Next, heat olive oil in a pan over medium heat. Add shrimp to the pan and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side.

  • Step 6

    Combine the spaghetti and zucchini noodles in a large bowl and stir in the pesto. Toss in the shrimp and cherry tomatoes and combine.

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