15 Minute Spicy Shrimp with Pesto Noodles
Total Time
30 minutes
Prep Time
15 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(20)
Ingredients
4 servings
- For the Pesto:
- 1 cup kale
- 1 cup spinach
- 1 cup mixed basil and/or parsley (more basil is better, but sub parsley if you don’t have enough)
- 3/4 cup almonds
- 1/2 cup olive oil
- 1/4 cup water
- 1/2 teaspoon salt
- 2 cloves garlic
- juice of one lemon (or 2 if your lemon isn’t very juicy)
- For the Shrimp and Noodles:
- 1 tablespoon butter or oil
- 1 lb. shrimp
- 1–2 teaspoons each chili powder and cumin, plus any other spices you like
- salt and pepper
- 4 medium zucchini
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Preparation
Chef’s notes
The zucchini noodles will seep out water as they sit coated in the pesto, so I recommend tossing the noodles right before serving. If you have leftovers, just store everything separately and assemble before serving.
I prefer to serve the noodles raw rather than sautéed – I like the soft-crunchy texture. But if you don’t like that idea, just toss them in a pan and sauté them with some oil, garlic, salt, pepper, etc. for a few minutes.