Grilled Shrimp Zucchini Noodles with Lemon Basil Dressing

20160919_190414If you have a garden, I’m sure you have a large amount of zucchini this time of year. One of my favorite thing to do with all the zucchini I have is turning those piles of never ending green squash into a delicious zucchini pasta dish. No, it does not taste “exactly” like pasta, but I actually think it taste better and hand-down healthier for you.  This dressing is also to die for and could definitely be added to many other dishes.

enter site Grilled Shrimp Zucchini Noodles with Lemon Basil Dressing

  • 2 cups fresh basil
  • ⅓ cup almonds, plus one more handful
  • 2 garlic cloves, chopped
  • 1 Large handful of fresh chives, chopped
  • ¼ teaspoon paprika
  • ½ cup olive oil, plus more as needed
  • 1 tablespoon red wine vinegar
  • 1 lemon, zested
  • 1 lb shrimp (26 – 30 count, peeled and de-veined)
  • 3-4 medium-sized zucchini
  • Salt & Pepper – to taste
  • ½ cup halved cherry tomatoes
  1. In a food processor add the basil, almonds, garlic, chives, paprika, ½ cup olive oil, red wine vinegar and lemon zest. Pulse on medium until evenly combined and smooth. Then add the handful of almonds and pulse 3-5 times. Season with salt and pepper as needed and set aside.
  2. Heat one tablespoon of olive oil over medium high heat. Add shrimp and season with salt and pepper. Cook shrimp for 6 to 8 minutes until fully cooked and pink, and add two heaping spoonfuls of the lemon basil dressing into shrimp and toss to combine. Transfer seasoned shrimp to a clean bowl and set aside.
  3. Using a spiralizer, push the zucchini through the spiralizer until it become noodles. Add zucchini noodles to the same pan used for the shrimp and sauté for 1 to 2 minutes over medium heat until just tender. Season the zucchini noodles with salt and pepper.
  4. Toss seasoned shrimp with the zucchini noodles and cherry tomatoes.
  5. Serve immediately and ENJOY!
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