This summer main course comes together in a snap! It’s light, nutritious, colorful, and full of FLAVOR.
You guys might hate me. I’m totally addicted to zucchini noodles and I can’t stop! I’m hooked on my spiralizer (←affiliate link). Mostly to make the zoodles. But honestly, there is really nothing not to love about the zoodles. They’re colorful, nutritious, and totally delicious. I love that you can swap them in place of pasta for a lighter alternative.
This Cajun Shrimp with Pesto Zoodles is just that! Super light, nutritious, colorful, and full of flavor. It might just be the easiest summer main course you will ever make. Like ever.
You basically sauté the seasoned shrimp in a hot pan. Remove the shrimp and then add the zoodles. Then, toss the cooked zoodles with basil pesto, shrimp, and tomatoes. Spend 5 extra minutes to make your own pesto. You wont regret it. I mean we can totally do that. Right? Because that’s the whole recipe.
Couple notes about the zoodles. Zucchini is high in water content, therefore, you want to use medium-high heat (more on the high side), large pan, and not overcook the zoodles. You literally just need 3 or so minutes until they’re tender crisp. Also you constantly want to toss the zoodles with tongs while cooking. It helps some of the moisture escape.
What I love love about this meal besides that it takes 5 seconds to make is ALL the fresh and colorful ingredients. Healthy fresh zucchini coated in basil pesto with sweet grape tomatoes is truly a summers meal. But then you add sizzling hot shrimp and you are golden.
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- 1 pound large shrimp, peeled and deveined
- 2 tsp. cajun seasoning
- 1 garlic clove, pressed
- 2 Tbsp. unsalted butter
- sea salt, to taste
- In a medium bowl, toss the shrimp with cajun seasoning and garlic. Season with salt, to taste.
- Melt butter in a large non-stick skillet over medium-high heat. Once the butter is melted and skillet is hot, add the shrimp in a single layer. Shrimp should sizzle on contact with skillet. Cook the shrimp for about 2 minutes per side, without disturbing, or until fully cooked. Remove to a clean bowl.
- Wipe the skillet clean with a paper towel and melt remaining 1 Tablespoon of butter. Add zucchini noodles to the skillet and sauté until tender crisp, about 3-4 minutes, while constantly tossing with tongs. Season with salt and pepper, to taste.
- Remove the pan from the heat and toss the zoodles with the pesto. Then add the cooked shrimp (without the juices) and tomatoes. Taste for salt and pepper. Serve immediately.