Zucchini Spaghetti with Pesto, Shrimp and Cherry Tomatoes

Jeff Schroeder of the Home & Family Home Cook Contest shares a light dinner recipe that features fresh vegetables and shrimp.


  • 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

Zucchini Pasta with Pesto and Shrimp - Recipe - Home & Family


Use the veggie spiral slicer, spiral the zucchini into noodles. Place into warm skillet or non-stick slighty oiled pan with sliced cherry tomoatoes. 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.

Get more information about this episode >>

Check out more How To's and Recipes at the Home & Family Pinterest Page