Tuscan Shrimp over Zucchini "Noodles" with Cashew Roasted Red Pepper Pesto
Image: My Intuitive Health
Tuscan Shrimp over Zucchini Noodles with Cashew Roasted Red Pepper Pesto
Servings
2-3
Ingredients
For the Pesto
- 1 large roasted red pepper (from a jar)
- 1 cup fresh basil
- ¼ cup of roasted salted nuts cashews
- 2 cloves of garlic
- ¼ cup shredded 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" (fresh or frozen. Can also use a spaghetti squash)
- 1 tbsp olive oil
- 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 oil
- 2-3 tbsp of sundried tomatoes packed in oil
- 2 cloves of garlic
- ¼ cup white wine
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
Make the Pesto
First, toast the nuts. Toast the nuts in a small skillet without any oil on low heat. Cook for about 5 minutes, swirling the pan often, until they are JUST smelling fragrant (keep a close eye because they go from toasted to burned quickly). Remove from heat and add them into the food processor. Next, add the rest of 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. (If there is excess moisture you can continue cooking until it has evaporated or skillfully drain the liquid in the sink using a lid to stop the zucchini from going down the drain).
Next, add in the quartered artichoke hearts. Stir to combine, 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. Pat the shrimp dry with a paper towel and add the 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 add in the minced garlic and sundried tomatoes. Cook for another minute. Add in the wine and cook for about 1 minute 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 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 vegetable peeler to make long ribbons out of the zucchini*
*can also substitute with spaghetti squash*
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 cashews
- 1 14 oz can of artichoke hearts
- 1 jar of roasted red peppers
- Sun-dried tomatoes packed in oil
Dairy
- Shredded Parmesan cheese
Alcohol
- 1/4 cup white wine *can substitute with sherry or lemon juice
Pantry Staples
- Olive oil
- Red pepper flakes (optional)
- Salt and pepper
Equipment Needed
- Food processor or high speed blender
- 2 large sautée skillets
- Spatula and spoon
- Knife and cutting board
