Zucchini Noodles and Shrimp with Almond-Herb Pesto

When cut into long strands using a spiralizer, zucchini makes a delicious stand-in for pasta in this light and flavorful dish. You will have some pesto left over. Save it to toss with your favorite sautéed or raw vegetables, or thin it with a bit of lemon juice and olive oil and use it to dress a green salad.

 

Zucchini Noodles and Shrimp with Almond-Herb Pesto

 

2 garlic cloves, minced

1/2 cup (2 oz./60 g) blanched slivered almonds

1/2 cup (2 oz./60 g) grated Parmesan cheese

Kosher salt and freshly ground pepper

1 cup (2 oz./60 g) packed fresh basil leaves

1/2 cup (1 oz./30 g) packed fresh flat-leaf parsley leaves

1/2 cup (1 oz./30 g) packed fresh mint leaves

3/4 cup (4 oz./125 ml) plus 1 Tbs. extra-virgin olive oil

2 Tbs. fresh lemon juice

1 lb. (500 g) medium shrimp, shelled and deveined

4 zucchini, each about 8 oz. (250 g), trimmed and run through the fine grates of a spiralizer

 

To make the pesto, combine the garlic, almonds, Parmesan, 3/4 tsp. salt and 1/4 tsp. pepper in a food processor and pulse until the almonds are finely ground. Add the basil, parsley, mint, 3/4 cup olive oil and the lemon juice; process until smooth. Transfer to a bowl.

 

Preheat a grill pan over medium-high heat until smoking. In a bowl, toss the shrimp with the 1 Tbs. olive oil and season with salt and pepper. Add the shrimp to the pan in a single layer and grill until just cooked through, about 1 1/2 minutes per side. Transfer to a plate.

 

Toss the zucchini “noodles” with 3/4 cup of the pesto until evenly coated; season with salt. Divide the zucchini among 4 bowls and arrange the shrimp on top. Drizzle more pesto on the shrimp, reserving any remaining pesto for another use. Serve immediately. Serves 4.

 

Williams-Sonoma Test Kitchen