Zucchini Noodles With Avocado Pesto and Garlic Shrimp
Let us preface this post by saying: This ain't an avocado toast recipe.
For next-level usage of seemingly every millennial's favorite fruit, try making this bright and creamy avocado pesto. It’s served on a bed of zoodles (zucchini noodles) for a low-carb take on your favorite pasta dish. Not to mention, the avocado helps lend the buttery richness you’d get in a pesto.
We're casual, resourceful cooks here — if you don’t have basil, swap it out for any other leafy herbs, like parsley or cilantro, you may have on hand. If fresh herbs are hard to find, then leave it out! Trust — it’ll still be just as delicious without it.
Make this a weeknight meal to add to your repertoire.
1 lb shrimp deveined, shells peeled
Juice of 1 lemon (¼ cup juice)
4 garlic cloves minced
½ cup olive oIl
2 ripe avocados
½ cup basil leaves (optional)
Salt and pepper to taste
Using a spiralizer, prepare the noodles by spiralizing the zucchini into ¼ fettuccine-like strands. Set aside.
Add lemon juice and half of the minced garlic into a blender or food processor and allow to sit for 5 to 10 minutes so the garlic mellows. Then add avocado, basil, and olive oil, and purée until smooth. If you feel the sauce is too thick, add a tablespoon of water to help achieve that pesto consistency. Season with salt and pepper to taste and set aside.
Next, salt and pepper both sides of your shrimp. In a large pan, heat olive oil on medium-high heat and add remaining minced garlic and sauté until fragrant, about 30 seconds. Now add shrimp and sauté 1 to 2 minutes each side until pink and remove from the pan and set on a plate to rest. In the same pan, sauté your zucchini noodles in the leftover garlic oil for 2-3 minutes so that the zoodles are firm and softened slightly. Take the pan off the heat and mix in avocado pesto, finish with garlic shrimp, and garnish with lemon wedge. Enjoy!
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