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Chive Pesto Shrimp with Zoodles

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Chive Pesto Shrimp with Zoodles is a fresh and healthy dish featuring succulent shrimp, creamy chive pesto, and zucchini noodles, offering a light, flavorful, and low-carb meal.

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 medium zucchinis, spiralized into zoodles
  • 1 tablespoon olive oil (for sautéing)
  • Salt and pepper, to taste
  • For the chive pesto:
  • 1 cup fresh chives, chopped
  • 1/4 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts (or walnuts)
  • 1 garlic clove
  • 1/3 cup olive oil
  • Juice of 1/2 lemon
  • Salt and pepper, to taste

Instructions

  1. Make the chive pesto: In a food processor, combine the chopped chives, basil, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper. Pulse a few times to combine. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Taste and adjust seasoning if needed.
  2. Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Sauté the zoodles: In the same skillet, add the spiralized zucchini noodles (zoodles) and sauté for 2-3 minutes, just until tender but still firm. Be careful not to overcook the zoodles, as they can become mushy.
  4. Combine: Return the shrimp to the skillet with the zoodles and toss to combine. Add the chive pesto and toss again until the shrimp and zoodles are well coated in the pesto.
  5. Serve: Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Notes

Add more veggies: You can add sautéed cherry tomatoes, bell peppers, or spinach for extra nutrition.Switch up the protein: Substitute shrimp with grilled chicken, scallops, or tofu.Noodle variation: If you’re not a fan of zoodles, substitute with spiralized sweet potatoes, butternut squash, or gluten-free pasta.Nuts in pesto: If you’re allergic to nuts, use sunflower seeds or omit them for a nut-free pesto.Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.Reheating: Gently reheat in a skillet over low heat or microwave for 1-2 minutes, stirring halfway through.

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