Pesto Shrimp Over Zucchini Linguini

Arugula, Paleo, Pesto, Seafood, sunday supper, vegetables

Cooking Paleo really means removing foods like pasta from our diets. While I can’t follow a Paleo lifestyle perfectly, I am getting better at creating meals that are a healthy spin on traditional favorites. IMG_1764

My pesto shrimp over zucchini linguini embodies Paleo eating. Instead of using real linguini pasta, I thinly slice zucchini as its replacement. Paired with my Arugula Pesto Recipe, this dish results in a dairy-free, pasta-free dinner that’s satisfying and healthy.

This entire meal uses a single sauté pan and only takes 10-12 minutes once you turn the burner on. So have someone set the table while you take a little time at the stove. Regularly stirring the zucchini noodles will keep them from burning or getting too soft.

Don’t be intimidated by this recipe, and I suggest that you make the pesto ahead of time. I often double the pesto recipe and either freeze the extra or keep it in the refrigerator for up to seven days. The beginning of this recipe requires a little knife work, but the end result is quite simple and elegant. Oh, and it’s Paleo, which was kind of the point in the first place.

Ingredients

1/2 pound shrimp, peeled and deveined

2 or 3 zucchini

1/2 white onion, thinly sliced

2 garlic cloves, chopped

3 tablespoons of olive oil

2/3 cup arugula pesto (click here for the recipe)

Cooking

In a bowl, mix shrimp with 3 tablespoons of pesto sauce and put into the refrigerator.

While the shrimp marinates, make the zucchini noodles. Cut each zucchini length wise, into 1/8”-1/4” thick slices. Then cut those into long strips, creating julienned “noodles.” (see image)

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In a large sauté pan, heat 2 tablespoon of olive oil over medium-high heat. Add the garlic and onion and stir for 2 minutes. Add the zucchini noodles, stirring occasionally, until they are tender but still firm, around 4-6 minutes.

Remove zucchini mixture from the pan and place into large bowl. Mix the remaining pesto with the zucchini noodles. Cover with foil to keep warm.

Then add another tablespoon of olive oil to the pan. Toss in the shrimp and cook for 2  minutes per side.

To plate, assemble the zucchini pesto noodles in the center of a plate and top with shrimp, evenly divided between all the guests. This recipe serves four adults.

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