Craving a healthy pasta dinner? In this recipe, we trade regular pasta for zucchini noodles dressed in pesto. Top your “zoodles” with sweet and spicy shrimp, and you have the perfect meal for warm summer nights. Mangia!
INGREDIENTS
Shrimp
- 1 lb. medium shrimp (about 21-25), cleaned and deveined
- 4 DeLallo Calabrian Chili Peppers from 6.7-ounce jar
- 2 tablespoons DeLallo Calabrian Chili Pepper oil from 6.7-ounce jar
- 2 cloves garlic
- ½ cup packed fresh basil
- 1 tablespoon honey
- Zest and juice of 1 lime
- ¼ cup plus 1 tablespoon DeLallo Extra Virgin Olive Oil
Zoodles
- 4 medium-size zucchini
- 1 tablespoon DeLallo Extra Light Olive Oil
- 1 jar (6.35-ounce) DeLallo Simply Pesto Sauce – Traditional Basil
- Juice of 1 lime
DIRECTIONS
- Make a marinade for the shrimp by combining chili peppers, chili oil, garlic, basil, honey, and lime zest and juice in a food processor. Process until the mixture is very finely minced. While the food processor is running, slowly add the olive oil in a thin, steady stream.
- Place shrimp in a sealable bag and pour the marinade on top, making sure to cover all of the shrimp. Allow the shrimp to marinate in the refrigerator for 1 hour or overnight.
- Once the shrimp is marinated, prepare the zucchini noodles. Trim the ends of the zucchini and use a spiralizer to create noodles. If you don’t have a spiralizer, use a vegetable peeler to create long ribbons. Place in a bowl and cover with cold water until ready to cook.
- Heat 1 tablespoon olive oil in skillet over medium heat. Remove shrimp from marinade and sauté for 2 minutes on each side or until just opaque. Remove from pan and set aside.
- Drain zucchini, reserving some of the water, and pat dry. Heat oil in a high-rimmed skillet over medium heat. Add zucchini and sauté while stirring for 2-3 minutes.
- Add lime juice and pesto to zucchini noodles. If the pesto sauce is too thick, thin it out with reserved water to your preferred consistency.
- Add shrimp, combine, and serve.
