Zucchini Shrimp Avocado Pesto
I started gardening when I got my house, and I wanted a way to make healthier delicious food with things from my garden and make it fun for the family, so I decided this was a great recipe to have that wasn’t heavy, but you still felt satisfied.
Course: Main Course
- 5-6 medium zucchini trimmed
- 3/4 tsp salt
- 1 1/2 ripe avocados
- 1 cup packed down fresh basil leaves
- 1/3 cup pecans
- 2 Tbsp lime juice
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic minced
- 1 pound raw shrimp peeled and deveined, tails left on if desired
- 1-2 tsp cajun seasoning Tony Chachere's is my fav
- ground pepper to taste
Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands. Place the zucchini noodles in a colander and toss with 1/2 teaspoon salt. Let drain for at least 15 min., try and remove as much liquid as possible by squeezing the noodles a bit after they have drained.
While pasta is draining combine avocado, basil, pecans, lemon/lime juice, pepper and the remaining 1/4 teaspoon salt in a food processor and a dash of cajun seasoning. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with cajun seasoning; cook, stirring occasionally, until the shrimp is cooked through.
Add the drained zucchini noodles and gently toss about 3-4 minutes to incorporate the shrimp with noodles. Transfer to serving bowl, add the pesto and gently toss to combine.