Zucchini Spaghetti with Pesto, Shrimp and Cherry Tomatoes
Course:
Dinner, Lunch
Cuisine:
Italian, Seafood
INGREDIENTS:
- 4 small zucchini, ends trimmed
- 2 cups packed fresh basil leaves
- 4/6 raw EZ peel sized shrimp
- 4 cloves garlic
- 1/3 cup EVOO
- ½ cup pecorino romano cheese
- 1/3 cup pine nuts
- 1-2 tablespoons fresh lemon juice
- 1 ½ cup sliced in half cherry tomatoes
- salt and pepper to taste
Special equipment needed
- a food processor
- a veggie spiral slicer
Directions:
- Use the veggie spiral slicer, spiral the zucchini into noodles. Place into warm skillet or non-stick slighty oiled pan with sliced cherry tomatoes. Salt & pepper to taste, cook about 5 minutes on medium heat stirring occasionally to cook evenly.
- Combined the fresh basil leaves, pine nuts and garlic in the food processor & pulse several times. With the food processor on slowly add the EVOO, this will help it emulsify & help keep the EVOO from separating. Using a rubber spatula scrape down the sides & then add the lemon juice, pecorino romano cheese & salt & pepper to taste & pulse again until blended.
- Take a spoonful or 2 of the pesto & place into a bowl & mix the raw shrimp & pesto together, marinating briefly.
- Using an outdoor grill or cast iron stove grill topper, grill shrimp.
- On low heat mix zucchini noodles, tomatoes & pesto till warm.
- Add the grilled shrimp & mix everything until shrimp are evenly coated, then serve & enjoy.