Shrimp Zoodles with Avocado Pesto

Version 2This has been a pretty crazy week for Jesse and me, with me working late at the mall and Jesse having meetings on the nights I didn’t have to close, we were finally going to be able to eat dinner together last night! I had the day off and wanted to make something delicious, but I could not decide what. I finally decided to make something similar to a dish I made last summer that was inspired by a recipe on the TODAY show. I couldn’t find that exact recipe, so I looked at another similar one, but ended up just sort of winging it. It worked out, because dinner was YUM!

First, I spiralized about two zucchinis and half of a yellow squash. I use this spiralizer that I bought at Walgreens a while ago. Way worth the investment! It is so awesome.

Then, I blended up about 2/3 of an avocado, 3 cloves of garlic, a handful of fresh basil leaves, the juice yields from about 1/3 of a lemon, and 1 tablespoon of pine nuts. As you can see I was not being very exact, just sort of throwing it together. Well I was definitely pleased with the results! I added water until I got a nice creamy, saucy consistency. When it was just to my liking, I tossed it to evenly coat the zucchini noodles.

After this, I used my grill pan that my mom bought me a while ago from Sur la Table to grill up fresh shrimp that I bought (on SALE!) from Whole Foods. I just seasoned them with a little salt and pepper, sprayed the pan with a little olive oil, and they were done in a few minutes.

Once I added the shrimp to the zoodles, I chilled it all in the fridge until we were ready to eat. I think this is definitely a best-served-cold dish, but you could try it warm! It was the perfect light, summery, fresh meal after a hectic week. You have to try this one!


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