Shrimp + Zucchini Noodles with Pesto {Gluten Free, Dairy Free, Paleo}

We’ve gotten a little addicted to zucchini noodles + pesto at our house. Whether you are gluten free, or not, you will love how great you feel after eating these noodles. It’s much lighter than traditional pasta, plus you are getting more veggies.

Once you get all of your ingredients prepped and ready to go, this only takes about 3 minutes to put together. Plus, you only need 1 pan. It’s the perfect, quick, weeknight meal for maximum deliciousness with minimum effort.

INGREDIENTS

{Serves 2}

10-12 Wild Caught Shrimp, Peeled

3-4 Organic Zucchini, or Pre-Cut Zucchini Noodles

1/2 Cup Roasted Red Peppers, Sliced

1/2 Cup Pitted Kalamata Olives

1 Bunch Fresh Basil

1/4 Cup Pine Nuts, toasted

2 Cloves Garlic, peeled

1/3 Cup+ Olive Oil

Salt + Pepper

Hot Chilies {optional}

INSTRUCTIONS

FOR THE PREP

Use a spiralizer or mandoline slicer to make the noodles

Peel shrimp and set to the side

Toast pine nuts in a dry sauté pan over medium-high heat

Slice roasted red peppers

FOR THE PESTO

Put basil, peeled garlic cloves, olive oil, pine nuts and salt + pepper in the blender, and puree. Stop the blender and use a rubber spatula to scrape the sides down, then blend again. Add more olive oil, if necessary.

PUTTING IT ALL TOGETHER

1. Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add shrimp, and sauté quickly, until they start to turn pink. This will only take 1-2 minutes.

2. Add zucchini noodles, roasted red peppers and olives, and toss all ingredients together, sautéing for about 1 minute.

3. Turn off the heat, add 2-3 tablespoons of pesto, and toss together, making sure to coat all of the noodles, shrimp and veggies.

4. Serve immediately. You can add parmesan, feta and/or hot chilies, if you like.

Buon Appetito!

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