Shrimp and Zucchini Noodles with Pesto Shrimp with Zucchini Noodles and Pesto
Serve the child a small portion of plain zucchini noodles, a few shrimp cut into small pieces, and a dollop of plain pesto on the side for dipping.
Ingredients
Kid-Friendly Version
Serve the child a small portion of plain zucchini noodles, a few shrimp cut into small pieces, and a dollop of plain pesto on the side for dipping.
Recipe
Spiralize the zucchini into noodles using a spiralizer or vegetable peeler. Set aside on paper towels to absorb excess moisture.
Heat 15 ml olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer to a plate.
Reduce heat to medium. Add remaining 15 ml olive oil and minced garlic; sauté for 30 seconds until fragrant.
Add the halved cherry tomatoes and cook for 2 minutes, stirring occasionally, until they begin to soften.
Add the zucchini noodles and pesto to the skillet. Toss gently with tongs for 2–3 minutes until the noodles are heated through and coated.
Return the shrimp to the skillet, toss to combine, and cook for 1 minute until warmed through. Season with salt and pepper.
Toast the pine nuts in a small dry pan over medium heat for 1–2 minutes, shaking frequently, until golden and fragrant.
Serve the shrimp and zucchini noodles topped with toasted pine nuts and grated parmesan.
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