Week 5 Live Class Information
Image: My Intuitive Health
Pan-Seared Shrimp in a White Wine Sauce with Homemade Roasted Red Pepper Pesto Zucchini Noodles
Servings
3
Ingredients
For the Pesto
- 1 large roasted red pepper (from a jar)
- 1 cup fresh basil
- ¼ cup of roasted salted nuts (almonds/walnuts/cashews)
- 2 cloves of garlic
- ¼ cup parmesan cheese
- ⅓ cup olive oil (or more for desired consistency)
- Salt and pepper to taste
For the Zucchini Noodles
- 1 16 oz package of zucchini spirals "noodles"
- 1 tbsp olive oil
- 1 cup of cherry tomatoes (cut in half if they are large)
- 1 can of artichoke hearts
- ¼ cup parmesan cheese
- Salt and pepper to taste
For the Shrimp
- 1 lb. of medium-sized shrimp, peeled and deveined (*fresh or frozen is fine. If using frozen, take out of the freezer in the morning to thaw*)
- 1 tbsp olive oil
- 1 shallot, diced
- 2 cloves of garlic
- ⅓ cup white wine
- ¼ tsp red pepper flakes (optional)
- Fresh basil to garnish (optional)
- Salt and pepper to taste
Instructions
Make the Pesto
Combine all the ingredients for pesto besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.
Cook the Zucchini
Next, heat a large skillet on medium heat with a little olive oil and add zucchini spirals. Put a lid on the pan so that the zucchini spirals can soften. Give the zucchini a few stirs (about 5-10 minutes). The goal is to get them slightly softened, not brown.
After 5 minutes, add in the cherry tomatoes. Cook until vegetables are tender. Add in the quartered artichoke hearts, then add in enough homemade red pepper pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Taste for seasoning and adjust salt and pepper accordingly.
For the Shrimp
Heat the oil in a skillet over high heat. Add the chopped shallot to the hot pan and cook for 2-3 minutes. Meanwhile, pat the shrimp dry with a paper towel. Add shrimp in a single layer to the pan. Sprinkle it with salt and pepper. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.
Season the other side with salt, pepper, and red pepper flakes and add in the minced garlic. Cook for another minute. Add in the wine and cook for about 2-3 minutes until it has reduced then turn off the heat.
To serve: plate a serving of the zucchini noodles in a shallow bowl. Top with shrimp and garnish with fresh basil. Enjoy!
Shopping List
Produce
- 1 cup fresh basil
- 4 cloves of garlic
- 1 shallot
- 1-pint cherry tomatoes
- 1 package of spiralized zucchini "noodles", frozen or fresh (get 2 packages if cooking for more than 3)
- *alternatively you can buy whole zucchini and use a spiralizer or a vegetable peeler to make long ribbons out of the zucchini*
Protein
-
1 lb. of medium-sized shrimp, peeled and deveined. If cooking for 1 just get 1/2 lb.
(*fresh or frozen is fine. If using frozen, take out of the freezer in the morning to thaw*)
*Option substitute with chicken, tempeh, or protein of choice
Canned/Jarred
- Roasted salted nuts (almonds/walnuts/cashews/pistachios or any type of nut you have)
- 1 14 oz can of artichoke hearts
- 1 jar of roasted red peppers
Dairy
- Shredded Parmesan cheese
Alcohol
- 1/3 cup white wine *can substitute with sherry or lemon juice
Pantry Staples
- Olive oil
- Red pepper flakes (optional)
- Salt and pepper
