Pesto shrimp and squash fettuccine
Pesto Shrimp and Squash Fettuccine features fresh pesto made with macadamia nuts, shrimp, and zucchini noodles for a healthy, low-carb meal. Quick to prepare, this dish balances vibrant flavors with a nutritious profile.
Cook time 25 min
Prep time 30 min
Ingredients:
1/2 cup macadamia1 tbsp coriander leaves
1 garlic clove
1/2 cup olive oil
1 tsp salt
1 tsp black pepper
4 zucchini
24 oz shrimps
Pesto shrimp and squash fettuccine is a delightful and healthy dish that combines the flavors of fresh pesto, succulent shrimp, and zucchini 'noodles'. It's a great low-carb alternative to traditional pasta and is packed with nutrients and vibrant flavors. This recipe is perfect for a quick and nutritious weeknight meal that feels indulgent but is actually quite balanced.
Instructions:
- In a food processor, combine the macadamia nuts, coriander leaves, and garlic clove. Pulse until finely chopped.
- Gradually add the olive oil while the processor is running until the mixture is smooth.
- Season the pesto with salt and black pepper to taste. Set aside.
- Wash the zucchini and trim the ends.
- Using a spiralizer or a vegetable peeler, create long, thin strands of zucchini to resemble fettuccine noodles. Set aside.
- In a large skillet, heat a small drizzle of olive oil over medium-high heat.
- Add the shrimp to the skillet. Cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- Using the same skillet, add the prepared zucchini noodles to the pan. Sauté for 2-3 minutes until they are just tender.
- Return the cooked shrimp to the skillet with the zucchini noodles.
- Pour the freshly made pesto over the shrimp and zucchini noodles. Toss gently to coat evenly.
- Cook for another 1-2 minutes to warm the pesto and combine all flavors.
- Divide the Pesto Shrimp and Squash Fettuccine among plates or bowls.
With its fresh, herbaceous pesto and tender, juicy shrimp, this Pesto shrimp and squash fettuccine is sure to become a favorite in your household. It's an easy and nutritious meal that's perfect for any occasion. Enjoy this light and delicious dish with your loved ones, and don't forget to savor the freshness and wholesomeness of each bite!
Pesto shrimp and squash fettuccine FAQ:
Cook the shrimp for 2-3 minutes on each side in a skillet over medium-high heat until they turn pink and are cooked through.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain texture.
Yes, you can substitute macadamia nuts with pine nuts, walnuts, or cashews, although the flavor and texture may vary slightly.
A large skillet (10-12 inches) is recommended to ensure enough space to cook the shrimp and zucchini noodles evenly.
Sauté the zucchini noodles for 2-3 minutes until they are just tender but still slightly firm to avoid becoming too mushy.
Cooking Tips:
- Make sure to pat the shrimp dry before cooking to ensure they get a nice sear and avoid becoming too watery.
- Spiralize the zucchini just before cooking to prevent it from becoming too watery. If you don't have a spiralizer, a vegetable peeler can also create thin, fettuccine-like strips.
- Toast the macadamia nuts lightly in a dry skillet before blending them into the pesto for extra depth of flavor.
- Add a squeeze of lemon juice to the finished dish for a burst of freshness that complements the pesto and shrimp.
- Feel free to experiment with other nuts for the pesto, such as pine nuts or walnuts, to change up the flavor profile.
Nutrition Facts
2 ServingsCalories 600kcal
Protein 54g
Carbohydrates 30g
Fiber 10g
Sugar 18g
Fat 81g
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