Pesto Zucchini Noodles with Asparagus and Shrimp
Try this Pesto Zucchini Noodles with Asparagus and Shrimp recipe, or contribute your own.
Try this Pesto Zucchini Noodles with Asparagus and Shrimp recipe, or contribute your own.
- salt and pepper
- garlic powder
- for the pesto
- olive oil cooking spray
- 2 packed cups of fresh basil leaves
- 1/2 cup of olive oil
- 1/3 cup pine nuts (or a large handful)
- 2 large cloves of garlic minced
- for the rest
- 8-10 medium sized shrimp
- 2 medium zucchinis spiralized
- 6 stalks of asparagus chopped into thirds
- Carbohydrate 0.50897 g
- Cholesterol 0 mg
- Fat 16.50532 g
- Fiber 0.0692999973297119 g
- Protein 0.1176 g
- Saturated Fat 2.279265 g
- Serving Size 1 1 Serving (18g)
- Sodium 147.873145833334 mg
- Sugar 0.439670002670288 g
- Trans Fat 0.448429999999999 g
- Calories 148 calories
Step-by-step
- Put all of the ingredients for the pesto into the food processor and blend. Taste with your finger and add more of one ingredient to make it to your taste (ie if it's too salty, add in more basil/pine nuts/olive oil). Set aside.
- Place a medium sized saucepan on medium-high heat and spray with olive oil cooking spray. Season with salt and pepper. Once heated, add in the asparagus, spray with olive oil cooking spray and season with garlic powder, salt and pepper. Stir frequently until easily pierced with a fork.
- While asparagus is cooking, fill a large saucepan full of salted water. Once boiled, add in the zucchini pasta. Cook for about 3-4 minutes or until (test it!) the zucchini is softened a bit. Pour out into a colander, lay out on paper towels and pat dry.
- Place a medium sized saucepan over medium-high heat and spray with olive oil cooking spray. Season with garlic powder, salt and pepper. Place in the shrimp, spray with cooking spray and season tops with garlic powder, salt and pepper. Let cook for 1-2 minutes and then flip over and cook another 2 minutes or until completely opaque.
- Add the zucchini pasta to a large bowl and add in the pesto, asparagus and shrimp and mix thoroughly to combine. I like to take a scissor and cut the long noodles in half so that they are easier to cut and share.
- Divide onto two plates and enjoy!
A Busy Mom's Quick and Delicious Weeknight Meal: Pesto Zucchini Noodles with Shrimp
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for a healthy and satisfying dinner often feels impossible. But trust me, it doesn't have to be! This Pesto Zucchini Noodles with Asparagus and Shrimp recipe is my go-to weeknight meal – it's quick, healthy, and the entire family loves it. No more agonizing over what to make; this recipe is a lifesaver.
The beauty of this dish lies in its simplicity and versatility. It's packed with flavor, thanks to the vibrant pesto sauce, the tender asparagus, and the succulent shrimp. Plus, it's naturally low in carbs, thanks to the zucchini noodles, making it a guilt-free indulgence. I often double the recipe, leaving half for leftovers, which is perfect for a busy lunch the next day. No more frantic lunchtime searches for something edible!
Why I love this recipe:
- Speed: It's ready in under 30 minutes – perfect for a busy weeknight.
- Health: It's packed with nutrients and low in carbs.
- Flavor: The combination of pesto, asparagus, and shrimp is simply delicious.
- Easy Clean-Up: Minimal dishes make it even more appealing after a long day.
- Kid-Friendly (mostly!): My kids actually enjoy it! I sometimes sneak in extra veggies they might not otherwise touch.
I've experimented with different variations over time. Sometimes I add a sprinkle of red pepper flakes for a little kick, or I swap the shrimp for chicken or tofu for a protein change. The possibilities are endless! Feel free to get creative and adjust the recipe to your liking and what’s in your fridge. The base recipe, however, remains a consistent winner. It's become a staple in our household, and I hope it becomes one in yours too.
Tips and Tricks for Success:
- Spiralize your zucchini: A spiralizer makes quick work of creating zucchini noodles, but you can also use a vegetable peeler to create long ribbons.
- Don't overcook the zucchini: Overcooked zucchini noodles become mushy. Aim for slightly tender-crisp.
- Make extra pesto: The pesto is fantastic on pasta, chicken, or even as a sandwich spread. Make a big batch and store the leftovers in an airtight container in the refrigerator.
- Prep ahead: You can chop the asparagus and mince the garlic ahead of time to save time on busy weeknights.
- Get the kids involved: Older kids can help with washing vegetables, measuring ingredients, or even making the pesto in a food processor.
This recipe is more than just a meal; it's a symbol of my commitment to providing healthy, delicious food for my family without sacrificing my precious time. It's a reminder that even in the midst of a busy life, we can still enjoy wholesome and flavorful meals that nourish our bodies and souls. So ditch the takeout menus and try this recipe—you won't regret it!
Beyond the Recipe: A Working Mom's Perspective
Being a working mom is a constant balancing act. It's a juggling act between career aspirations, family responsibilities, and personal well-being. There's always a sense that there's not enough time in the day. Finding quick and easy recipes like this one is crucial for maintaining a sense of sanity and ensuring that my family is well-nourished. It's not just about feeding them; it’s about showing them that I care, even amidst the chaos. This isn't just a meal; it’s a small act of love in a busy life.
Beyond the practical aspects, cooking also serves as a form of self-care for me. It’s a time when I can disconnect from the pressures of work and focus on something creative and nurturing. The rhythmic chopping of vegetables, the fragrant aroma of herbs, and the satisfaction of creating a delicious meal—these small moments offer a sense of calm amidst the storm. They remind me that amidst the chaos, there’s still beauty and simplicity to be found.
