Zoodles with Shrimp and Basil Walnut Pesto

Zucchini ribbons meet crisp shrimp, fresh basil and walnut pesto, and Parmesan. A light keto main course that is on the table in about 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Zucchini
• 250 g Raw peeled shrimp
• 80 g Cherry tomatoes
• 2 pc Garlic cloves
• 1 bunch Basil
• 20 g Walnut halves
• 40 g Parmesan, freshly grated
• 3 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 pinch Chili flakes
• Salt
• Black pepper

Method

1. Cut the zucchini into long ribbons with a spiralizer or vegetable peeler and set aside.
2. Toast the walnuts in a dry pan over medium heat for 2 to 3 minutes, until fragrant, then roughly chop them.
3. Rinse the basil, pick the leaves and blend them with 20 g of the Parmesan, 1 tbsp olive oil, the lemon juice, a pinch of salt and the walnuts in a blender or with an immersion blender into a coarse pesto.
4. Pat the shrimp dry with kitchen paper and season with salt and pepper.
5. Heat 2 tbsp olive oil in a large pan over medium to high heat and fry the shrimp for 1 to 2 minutes per side, until pink and cooked through. Remove and keep warm.
6. Finely chop the garlic cloves, halve the cherry tomatoes and sauté both in the shrimp fat for 1 minute.
7. Add the zucchini ribbons and heat for 1 to 2 minutes while tossing, so they stay al dente.
8. Return the shrimp to the pan, stir in the pesto and warm everything briefly. Season with salt, pepper and chili flakes to taste.
9. Divide between two plates and sprinkle with the remaining Parmesan.