I have another recipe for you guys!
I’ve been on fire in the kitchen lately. Thankfully, I mean that metaphorically.
Today we have for you a zoodle adventure!
I spiralized 4 small zucchinis and soaked them in hot water for the whole afternoon and by the time I went to serve them they were perfectly soft, but neither mushy nor raw.
The water was boiling when I poured it on them, and room temp by the time we were eating dinner, so I could easily drain the water off just using my hands to hold the zucchini.
I made the pesto similar to the pistachio one from a modern way to cook and simmered it with shrimp.
I also made wheat penne for the rest of the fam.
The kids like the zoodles, but Kyle doesn’t so I gave them some of both and Kyle just had straight up penne.
Brought it back to a more classic recipe with the pine nuts.
Pistachio Pesto with Shrimp
Ingredients:
- 3 oz pistachios
- small bunch of mint
- small bunch of basil
- salt
- 1/2 lemon, juiced
- 1/4 cup olive oil + 1 tbsp (divided)
- 1 lb shrimp
Directions:
To make pesto, pulse pistachios and herbs together until coarsely ground, then add lemon juice and olive oil and pulse until you get a nice texture. If it’s too thick add more olive oil.
In a large sauté pan, add the remaining tbsp olive oil and shrimp. Once the shrimp have cooked a bit, add the pesto and toss to coat them all.
Serve over noodles of your choice (or as a combo with zucchini noodles) with toasted pine nuts.
Optionally, you could top it with grated parmesan or chunks of ricotta (plus lemon zest if you’re fancy!).
Guys, this was so good! SO so good.
