RECIPE | Pesto Shrimp with Zucchini “Noodles”

photo credit:


Have you heard of the Vegetti? Yeah, I hadn’t either until a few weeks ago. This amazing gadget turns fresh vegetables into “noodles,” cutting major carbs, calories, and fat out of your favorite meals.

Last night, I made a Zucchini Pesto “Pasta” with Sauteed Shrimp and it was delicious! And, less than 300 calories.


  • 1 large zucchini
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup grated Pecorino or Parmesan Cheese
  • 1 cup shrimp, peeled, de-veined, cooked.

Instructions – Homemade Pesto

Basil Pesto

photo credit: food network

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Instructions – Zucchini “Pasta”

Use desired blades to make pasta thickness of your choice. Spiral zucchini into pasta bowl.

photo credit: vegetti

Microwave for 2 minutes 30 seconds. Discard of any excess water.

Toss zucchini, 2 tablespoons of pesto, and cooked shrimp in medium saucepan until mixed well. Serve hot and enjoy!

Nutritional Information (per serving)

Calories: 282

Carbs: 5 grams

Fat: 17 grams

Protein: 24 grams



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