Easy Mediterranean Pesto Shrimp Zoodles Recipe

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20 min Prep time: 10min Cook time: 10min
Easy Pesto Shrimp Zoodles
shrimp pesto zoodles
zoodles and shrimp
cook the zoodles
add zoodles to shrimp
mediterranean shrimp and zoodles
Easy Pesto Shrimp Zoodles
shrimp pesto zoodles
zoodles and shrimp
cook the zoodles
add zoodles to shrimp
mediterranean shrimp and zoodles

Moxy Thoughts

April 26, 2020 in

During this time of shelter-in-place I am cooking all the time and looking for new ways to create easy and quick recipes.  This mediterranean pesto shrimp zoodles recipe is easy but also so delicious.  One of my favorite restaurants in town, The Vine House, makes a great Pesto Shrimp Zoodles dish that I love to order.  Even though I’m happy to support local,  I wanted to try and re-create the recipe at home.  Just like the restaurant version, this recipe uses shrimp as the protein, but you could definitely swap shrimp for any other protein or just keep it totally vegetarian.

Pesto is one of those things that once you figure out it’s just something green, something nutty and a whole lot of garlic and olive oil, the world of options opens up.  I didn’t have pine nuts at home, or a lot of basil, so I made this version using cashews.  I added the edges of the zucchini that didn’t ‘zoodle’ to add bulk to the sauce.  Doing that does’t add a lot of flavor so only add them if you have the basil on hand.  I honestly haven’t played around with pesto too much in the past, but after trying this version of it, I’m definitely going to change up my pesto game!

Zucchini ‘zoodles’ are easy to make if you have a spiralizer.  There are a few different kinds available for online order.   I have both a small handheld one and also a sturdier, multi-tool gadget like this one.  If you’re not into making the zucchini noodles, you can definitely swap the zucchini.  This recipe would work with spaghetti squash, butternut squash Boodles, or spaghetti pasta.  If you’re craving something more filling and substantial, pasta would be great.  You can check out another spaghetti squash recipe I made a while back here.

I hope that you enjoy making and eating this easy recipe as much as I did.  Please share your feedback and post images of your versions.  Tag @moxykitchen, we’d love to see your creations.

Do Good, Eat Great, Put some Moxy on your Plate.

 

Ingredients

For the Pesto

  • 2 tbsp. extra virgin olive oil
  • 1 cup fresh basil
  • 1/4 cup cashews
  • 4 cloves garlic

For the Shrimp and Zoodles

  • 2 tsp. extra virgin olive oil
  • 1 lb. shrimp, deveined and shelled
  • 2 tbsp. Moxy Kitchen Mediterranean Seasoning
  • 2 medium zucchini, cleaned and spiralized
  • 2 tbsp. parmesan cheese, shaved (optional)

Directions

  • Make the pesto by blending all ingredients in a food processor.  If the mixture is too chunky, add more olive oil to desired creaminess
  • Warm a large pan with the olive oil
  • Toss shrimp with Mediterranean Seasoning until well blended and add to warm pan
  • Cook shrimp approximately 5 minutes, turning once, until they are pink and cooked through
  • Add spiraled zucchini to the pan and mix well.  Cook approximately 5 more minutes, until zucchini is warm but not soggy
  • Add pesto to the pan and toss all ingredients well.
  • Remove and serve with parmesan, if using

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)