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Pesto Zucchini Noodles with Shrimp: A Deliciously Healthy Dish

As the trend for healthier eating continues to rise, many have turned to creative alternatives to traditional pasta dishes. One such delightful option is Pesto Zucchini Noodles with Shrimp. This recipe is not only light and refreshing but also packed with vibrant flavours that will leave your taste buds singing. Whether you’re looking to impress guests or simply enjoy a healthier meal at home, this dish is sure to please.

What You’ll Need

To create this scrumptious dish, you will need the following ingredients:

• 4 medium-sized courgettes (zucchini)
• 250 grams of raw prawns (shrimp), deveined and peeled
• 2 cups of fresh basil leaves
• 2 cloves of garlic
• 50 grams of pine nuts (or walnuts, for a more budget-friendly option)
• 50 grams of freshly grated Parmesan cheese
• 125 millilitres of extra virgin olive oil
• Juice of half a lemon
• Salt and pepper, to taste
• Optional: cherry tomatoes or spinach for added colour and nutrition

Preparing the Zucchini Noodles

Start by preparing your courgettes. Using a spiraliser or a vegetable peeler, create noodles from the courgettes. If you happen to have a spiraliser, it will give you the best results, forming long, ribbon-like strands that mimic traditional pasta. If you don’t have a spiraliser, you can simply slice the courgettes into thin strips or ribbons.

Once you’ve created your courgette noodles, set them aside. It’s best to keep them raw, as they will retain their crunchiness and nutritional value.

Making the Pesto

Next, let’s make the pesto. In a blender or food processor, combine the fresh basil leaves, garlic, and pine nuts. Blitz the mixture until finely chopped. Gradually pour in the olive oil while the machine is running, creating a smooth paste. Finally, add the freshly grated Parmesan cheese and lemon juice, blending until well combined. Season with salt and pepper to taste.

Cooking the Shrimp

In a large frying pan, heat a tablespoon of olive oil over medium heat. Once hot, add the deveined prawns. Cook for about 2-3 minutes on each side, or until they turn pink and opaque. It’s essential not to overcook the shrimp, as they can become tough and rubbery. Season lightly with salt and pepper, and if you like, toss in a few halved cherry tomatoes to add a burst of colour and sweetness.

Bringing It All Together

Once the prawns are cooked, add the raw courgette noodles to the pan, tossing gently to ensure the noodles are coated with the cooking juices. Remove the pan from the heat and stir in the prepared pesto, mixing until everything is evenly combined and the noodles are warmed through.

To Serve

Plate the Pesto Zucchini Noodles with Shrimp and drizzle with a little extra olive oil, if desired. Garnish with additional Parmesan cheese and a sprinkle of freshly cracked black pepper for added flavour. For a pop of colour, you can also toss in a handful of fresh spinach or some blistered cherry tomatoes.

Final Thoughts

Pesto Zucchini Noodles with Shrimp is not only a stunning dish that is sure to impress but also a wonderful way to incorporate more vegetables into your diet. This dish is ideal for a light lunch or a quick dinner, and it can easily be adapted to suit your tastes. If you’re feeling adventurous, toss in your favourite seasonal vegetables or swap the shrimp for chicken, tofu, or any other protein of your choice.

With its fresh ingredients and simple preparation, this dish is a must-try for anyone looking to elevate their healthy eating game whilst still enjoying every bite. Bon appétit!

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