Cilantro Pesto Shrimp & Noodles

I use cashews in this pesto for a creamy texture, however feel free to replace it with another soft nut like pistachios, or a seed like pumpkin seed or pine nuts.

You can serve this dish warm or at room temperature. To warm it, add the blended noodles, pesto, and shrimp to a frying pan or saucepan and gently heat on a low setting for a few minutes. Add a bit of water as needed while warming.

Servings: servings

Calories: 183kcal

Equipment

Food processor or blender

Ingredients

Noodles

2 large zucchini 4 to 6 cups of zucchini noodles or four servings of gluten or grain-free noodles

Pesto

1 cup fresh cilantro packed
½ cup raw cashews or other soft nut such as pistachios or walnuts
1 small jalapeño trimmed, sliced; remove seeds if you want to bring down the heat
1 garlic clove peeled
2 tablespoons lime juice about 1 small lime
2 tablespoon olive oil
3 to 4 tablespoons water or more as needed to smooth out pesto
½ teaspoon salt and more to taste

Shrimp

1 pound cooked shrimp deveined and shells off

US Customary - Metric

Instructions

Noodles

Wash and dry the zucchini and trim the ends.
Use a spiralizer or peeler to make the zucchini noodles. If making gluten or grain-free noodles, follow the package instructions.

Pesto

Add the ingredients to a food processor and pulse until creamy.
Add the pesto, noodles, and shrimp to a large blowl and blend with tongs or salad utensils.
Adjust to your taste, adding more salt, pepper, and lime juice.
Serve at room temperature or see the recipe notes on how to serve warm. Top with grated Parmesan or cojita cheese, salted cashews or pistachios, and chopped cilantro.

Nutrition