I found this recipe in a Williams Sonoma catalog (catalogs ARE good for something!) and it’s actually what made me want to buy the Paderno Spiralizer. I changed the recipe a bit from the original for my taste:
2 tbsp minced garlic
1/2 cup blanched slivered almonds
1/2 cup shredded Parmesan cheese (plus extra for topping)
Kosher salt and freshly ground pepper, to taste
1 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
1/2 cup packed mint leaves
3/4 cup plus 2 tbsp extra-virgin olive oil
2 Tbs. fresh lemon juice
1 lb. medium shrimp, shelled and deveined
4 zucchini – spiralized!
1/4 cup pine nuts
To make the pesto, combine the garlic, almonds, Parmesan, 3/4 tsp. salt and 1/4 tsp. pepper in a food processor and pulse until the almonds are finely ground. Add the basil, parsley, mint, 3/4 cup olive oil and the lemon juice; process until smooth. Transfer to a bowl.
Heat 1 tbsp of olive oil in small pan and brown the pine nuts. Remove from heat after browned so they don’t burn. Then add to pesto when stirring in with the noodles.
Preheat a pan over medium-high heat until smoking. In a bowl, toss the shrimp with the 1 tbsp olive oil and season with salt and pepper. Add the shrimp to the pan and sauté until just cooked through, about 5 mins. Transfer to a plate.
Toss the zucchini noodles with the pesto (not all at the same time) until evenly coated. Divide the zucchini among 4 bowls and arrange the shrimp on top. Drizzle more pesto on the shrimp and sprinkle with parmesan. Serve immediately.
This was SO delicious. Actually better than I expected. Will definitely make again! And honestly, it didn’t take that long which I like :)