Pesto Cream Zucchini Noodles with Shrimp
  • August 10, 2016
  • Food
  • One of my favorite things about going to visit my parents this time of year (aside from getting to spend time with my family) is all the veggies and herbs they send me home with from my Dad’s garden. A few weeks ago my Dad loaded me up with zucchini and basil, two of my favorites. I ended up making a big batch of pesto with the basil and then used the pesto to make a pesto cream sauce to serve over zucchini noodles. I really don’t use my spiralizer enough, but now that I know how easy and delicious this recipe is, I’m going to have to start using it more often.creamy pesto zucchini noodlescreamy pesto zucchini noodles creamy pesto zucchini noodles creamy pesto zucchini noodles

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    Pesto Cream Zucchini Noodles
    creamy pesto zucchini noodles
    Servings
    Ingredients
    Servings
    Ingredients
    creamy pesto zucchini noodles
    Instructions
    1. Using a spiralizer, slice whole zucchini into noodles
    2. Pull zucchini noodles apart and place on a paper towel and sprinkle with salt. This will allow the moisture to be sucked from the noodles, giving you crispier noodles and a less watery sauce.
    3. Melt butter in a medium nonstick skillet
    4. Add flour and stir constantly until you get a smooth paste
    5. Add half and half and continue stirring until mixture is smooth and begins to thicken
    6. Stir in Parmesan cheese and pesto
    7. Add zucchini noodles to the cream sauce and stir until all noodles are coated evenly
    8. Plate your zucchini noodles and top with shrimp and additional Parmesan cheese (optional)
    Recipe Notes

    recipe adapted from Peas and Crayons

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