Needing a pasta substitute? Spiralized zucchini will do the trick! (Spaghetti squash works, too.)
- 5 large zucchini (spiralized)
- 1 lb peeled and cooked shrimp (large)
- 1 tbsp extra virgin olive oil
- 2 ripe avocado
- 1 cup fresh basil
- 3 garlic cloves
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Cracked black pepper and salt to taste
- ¼ cup pine nuts (optional)
Spiralize the zucchinis and set aside on paper towels so that the excess water is soaked up. Truly the hardest part about this meal is making sure the zucchinis are dry. The easiest way to solve this is to use 1 plate per zucchini lined with paper towel. Then use another paper towel to pat down.
Next in a food processor, add the avocados, basil, garlic, lemon juice, and salt. Slowly add the olive oil to the mixture so that it emulsifies and gets extra creamy. Take out the shrimp and defrost and peel tails. Set aside. Drizzle the extra virgin olive oil into a skillet and over medium high eat.
Add zucchini noodles to the pan – you’ll probably only be able to add about 1/3 of the zucchini to the pan at a time. Cook for 4 or 5 minutes until the zucchini is tender. Add the zucchini noodles, pesto, and shrimp to a large bowl. Add cracked black pepper to taste.