A great alternative to pasta!

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Lemon Basil Dressing:

Directions

Instructions Checklist
  • Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.

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  • Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.

  • Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.

  • Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.

Nutrition Facts

356 calories; protein 18.4g; carbohydrates 8.1g; fat 28.6g; cholesterol 138.1mg; sodium 253mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2015
One of the best recipes I have made for hubby who is not allowed bread, rice or pasta. Loved how tasty the zucchini noodles were with this sauce, and just needed to add a pinch of salt and pepper. Looking forward to doing this more often leaving out the shrimp and just making this as a side dish......anyway I can get him to eat more vegetables is a bonus. Thanks for posting this awesome recipe! Read More
(4)

Most helpful critical review

Rating: 3 stars
01/25/2017
I will make this again. Learned how to get the water out of the zucchini before cooking. This time it was to watery but good still the same. Read More
(1)
26 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2015
One of the best recipes I have made for hubby who is not allowed bread, rice or pasta. Loved how tasty the zucchini noodles were with this sauce, and just needed to add a pinch of salt and pepper. Looking forward to doing this more often leaving out the shrimp and just making this as a side dish......anyway I can get him to eat more vegetables is a bonus. Thanks for posting this awesome recipe! Read More
(4)
Rating: 5 stars
04/15/2018
Loved it. Have made it 3x since finding this recipe. I did add guacamole to the recipe. Awesome. Read More
(1)
Rating: 4 stars
08/13/2017
I only used a half of lemon juice. Read More
(1)
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Rating: 3 stars
01/25/2017
I will make this again. Learned how to get the water out of the zucchini before cooking. This time it was to watery but good still the same. Read More
(1)
Rating: 5 stars
08/09/2017
the dressing pulls everything together. Fantastic and light summer recipe. Read More
(1)
Rating: 5 stars
08/06/2019
Delicious!! I love the dressing with the fresh basil and lemon zest. Only thing is that the prep work for everything took me quite a while so I would set aside 45 min to cook this :) Read More
(1)
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Rating: 5 stars
10/19/2015
Great recipe. Pesto definitely needed salt though two pinches more or less to taste. Read More
Rating: 5 stars
07/31/2017
I added salt and just used basil leaves (I am not sure if it would have measured the same or less.) Read More
Rating: 5 stars
02/25/2016
Love this! I don't have a spiralizer so I just cut yellow and green zucchini thin. I put in some scallops too and they were AMAZING. Ate it for lunch the next day COLD and it was still awesome! Super fresh and tons of flavor. Thanks for sharing! Read More
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