Garlic Basil Shrimp with Zucchini Pasta

If you’re tired of the same old pasta dishes, from the same old pasta companies then it’s time to try making your own healthy veggie pasta.  For this recipe you will need a spiralizer to make the noodles from zucchini.  If you don’t have a spiralizer, using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½-inch ribbons.


Garlic Basil Shrimp with Zucchini Pasta

Serves 4

5 medium zucchini spiralized (approx. 5 cups)

1 Tbsp olive oil

8 oz raw medium shrimp peeled, deveined

6 cloves garlic crushed

¼ cup prepared pesto

4 fresh Italian parsley sprigs finely chopped

5 fresh basil leaves finely chopped

Sea salt and ground black pepper (to taste; optional)

4 Tbsp sliced raw almonds


Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat. Set aside.

Heat oil in large nonstick skillet over medium-high heat.
Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
Add parsley and basil; toss gently until blended.
Season with salt and pepper if desired.

Divide zucchini between four serving plates; top evenly with shrimp mixture.

Garnish each serving with 1 Tbsp. almonds.

Nutritional Information (per serving):
Calories: 247
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 92 mg
Sodium: 485 mg
Carbohydrates: 13 g
Fiber: 4 g
Sugars: 7 g
Protein: 18 g