Shrimp Zucchini Pasta with Sun-dried Tomato Pesto

A perfect quickie that is highly nutritious, low in carbs, and flavorful is versatile and mouthwatering. Zucchini Pasta/Spaghetti is also known as Zoodle or Zucchini Noodle. This extremely healthy fusion recipe is full of Italian flavored stir-fry prepared in minutes. Anyone on diet would not want to miss this restaurant style dish that you don't find in a restaurant. 

Vegetarians can skip the seafood, and make it a "Go Green" dish with no compromise with the flavor to enjoy it throughly.  You may want to check out my Bruschetta with Sun-dried Tomato PestoMy husband relishes this low-carb dish profoundly. Eat healthy, stay fit and have fun!

You will require a Spiralizer or a Mandoline to make the veggie Pasta/Noodle. To learn more and get inspired about spiralizing Click here. For the directions to use a Hand-Held Sprilizer Click here

Yields: 4 servings
Prep Time : 15 mins
Cooking Time : 5-7 mins

Zucchini - 4 medium
Shrimp - 12 medium sized (deveined and peeled)
Green Olives stuffed with Pimentoes - 1/4 cup 
Black Olives - 2 teaspoons (pitted)
Yellow Bell Pepper - 1 medium (julianne) 
Green onions - 2 (chopped for garnish)
Extra Virgin Olive oil - 1 tablespoon
Chilly flakes -  as required

Sun-dried Tomato Pesto Ingredients:

Sun-dried tomato - 1 jar (7 oz) 
Pine nuts or Peanuts - 1 tablespoon (roasted)
Garlic - 3 cloves
Basil - 1 cup (fresh leaves)
Parmesan cheese - 2 tablespoons (grated)
Extra Virgin Olive oil - 1 tablespoon
Salt to taste


1. For the Sun-dried Tomato Pesto add all the pesto ingredients in a blender and simply whip up this zestful sauce.
2. Grab a spiralizer and zucchini and do the twists for fine pasta/noodle, or you may use your mandoline and slice thin and long strips like noodles.
3. Heat a wok / large pan with 1 tablespoon of olive oil and add the freshly made sun-dried tomato pesto, salt and chilly flakes. Allow it to cook for few minutes until it comes to a boil.
4. Now is the time to add the shrimp, zucchini pasta and bell pepper. Saute for 2-3 mins until it starts to wilt. 
5. Turn the heat off and toss in the black and green olives. 
6. Garnish with green onions and serve hot!

Notes and tips:

1. Always choose fresh zucchini to spiralize. You may peel or discard the outer skin. If using mandoline avoid the seeded part of the veggie. 
2. Spiralize your veggie right after the prep work is done. In this case the sauce comes first in the directions. 
3. Never cook your pasta/noodle more than 3-4 mins. Over cooking can cause the veggie to wilt and you will end up with a soggy dish. 
4. Allowing the prepared meal to sit can get soggy as well.  Serve the dish immediately to retain the texture of the pasta/noodle. Enjoy staying fit!


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