Recipe! Zoodles with shrimp and pesto.

Man, it’s been forever since I’ve posted a recipe. I’m a little rusty, but if you’ll allow, I’d like to give you this two part recipe involving my first foray into what The Great Spousal Unit likes to call: Zoodles. You know… those zucchinis cut up into something approximating spaghetti strands. Zoodles.

It’s something that’s burned into my brain now, so in the absence of anything else, that’s what I’m going with. This recipe includes grilled shrimp with mushrooms, shallot, and tomato, tossed in with homemade pesto.

First, let’s begin with the pesto. I don’t really know how to make pesto… I just read the back of a jar of pesto in the store and thought, “hey, I can do that”. So this is really an approximation.

I got out the mini food processor (one of my favorite kitchen gadgets), and combined flat leaf Italian parsley (just the leaves, not the stems), and fresh basil. To that, I added some shelled pumpkin seeds. In retrospect, I think pine nuts would work better, but I had pumpkin seeds, so I used pumpkin seeds. Then, a little salt and pepper, some lemon juice (from maybe about half a lemon), and olive oil. I ran all that through the food processor, then added a little freshly grated pecorino romano cheese. The goal at this point is to get it to a consistency something like this, while getting the taste exactly to your liking:
Meanwhile, I marinated the shrimp in a simple lemon vinaigrette, with salt and pepper. Nothing too out of the ordinary there.

After that, I just chopped up some baby portabello mushrooms, about half a shallot (it was a really big shallot), and one tomato. I tossed the mushrooms and shallot in a pan with butter and white wine. I don’t remember which white wine… it was whatever Maureen was drinking.
I also got the shrimp on the grill (my new griddle/grill combo that fits right over the middle burner on my stove!). About two minutes per side max. They came out great.

At this point, I’ve also put the zoodles in a bowl with a little butter, a tiny bit of celery salt, and garlic. Then I cheated and put the bowl in the microwave to heat everything up. About three minutes was good. To finish up, I kept the zoodles in the bowl, and added the mushroom and shallots, the tomato, the pesto, and a little more pecorino romano.
On the plate, I can tell you that it tasted as good as it looked.
Estimated carb count per serving: How do I figure a carb count for this meal? I dunno… maybe 10g?

I don’t think this was the perfect interpretation of this meal, but one or two more tries and I might have a real winner here. All in all, it was delicious and mostly healthy. Have you tried something like this before? Have any tips?

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

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  • Karen  On January 24, 2017 at 11:38 am

    Oh yum, I could totally eat a whole bowl of this!!!! I’ve made pesto many times and your technique sounds perfect. I love pine nuts but never use them because they are so expensive. Like you, I tend to put in whatever nuts I have on hand, which is usually walnuts or almonds.


  • Lucia Maya  On January 24, 2017 at 12:55 pm

    This sounds great, but one important part is missing – how do you get the zucchini cut into the zoodle shape? Is there a tool?

    Liked by 1 person

    • StephenS  On January 28, 2017 at 11:24 am

      Lucia, I’m so sorry for not getting back to you sooner. There is a tool, available in most kitchen stores, that will do this for you. Also, many grocery stores have these pre-packaged in the produce section already. Since this was my first try, I went with the pre-packaged version this time. Thanks!

      Liked by 1 person

  • Rick Phillips  On January 24, 2017 at 8:37 pm

    I am ready to sign up for dinner. When should I be over? This looks really good and shrimp is perfect for low carb meals. Besides I love seafood of all types.


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