Raw Zucchini Noodles with Pesto and Shrimp
Zucchini noodles are a healthy, gluten-free alternative to pasta noodles that come together just as quickly as boiling water and cooking traditional noodles. The best part about this dish is that it can be served chilled or at room temperature.
Raw Zucchini Noodles with Pesto and Shrimp
Zucchini noodles are a healthy, gluten-free alternative to pasta noodles that come together just as quickly as boiling water and cooking traditional noodles. The best part about this dish is that it can be served chilled or at room temperature. Serves 4.
Ingredients
Ingredients:
- 4 zucchini ends trimmed
- 1/2 – 3/4 cup Sigona’s fresh basil pesto recipe below
- 3/4 cup halved grape tomatoes look for the medley to add more color to this dish
- 20 – 24 cooked shrimp optional (you can sauté them in in some of our Garlic Olive Oil, if they’re not cooked in another manner)
- 1/4 cup or more freshly grated Parmigiano-Reggiano
Sigona’s Fresh Basil Pesto Ingredients:
- About 1 cup semi-packed fresh basil leaves
- 1 – 2 cloves garlic
- 1/4 cup freshly grated Parmigiano-Reggiano
- 3 Tbsp pine nuts
- 1/4 tsp or so of each salt and pepper
- About 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil
Instructions
- Sigona’s Basil Pesto Directions: Place all ingredients, except the olive oil, in a food processor or blender. Turn on the processor to bring ingredients together for about 30 seconds, then drizzle in the olive oil, processing about 1 minute or until you get a good consistency (if you like your pesto sauce thicker, add a bit more cheese…if you want it thinner, add a bit more oil). Use immediately or cover well and store in the fridge up to a week. It also freezes well.
- Zucchini Noodles Directions: Using either a mandoline, julienne peeler or a spiral vegetable peeler (such as this), slice the zucchini lengthwise into long, noodle-like strips. Set aside.
- Toss the zucchini noodles with 1/2 to 3/4 cup pesto, the halved tomatoes and cooked shrimp, if using. Season with salt and pepper, to taste. Top with Parmigiano-Reggiano and serve.
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