Back Pocket Recipe: Zucchini Shrimp Pasta from I Heart Umami
ChihYu of I Heart Umami, an Asian-Inspired Paleo, Whole30 and Keto recipe blog, keeps coming back to a zucchini noodle dish with shrimp and avocado basil pesto.
We all have recipes that we keep coming back to. They’re the ones we lean on for dinner parties or potlucks. The ones we make when we aren’t feeling ambitious, but still want impressive results. We make them over and over again and always get rave reviews. At OXO, we like to call them our back pocket recipes.
These recipes are too good not to share, and that’s what inspired us to start collecting them. So we’re getting back pocket recipes from our favorite chefs, influencers, cookbook authors and OXOnians, so you too can have a back pocket recipe to rely on.
ChihYu says: This Zucchini Pasta Shrimp recipe is easy, healthy, and flavorful. Toss the zucchini noodles in creamy avocado-basil pesto, pair them with protein including shrimp, grilled chicken, steak, or simply enjoy the noodles alone for a year round healthy meal.
This Zucchini Pasta Shrimp recipe is very versatile, and comes together with the OXO spiralizer to make long zucchini noodles.
To poach shrimp, bring a pot of water to boil then add the shrimp. Remove the pot from the stove and cover with a lid for 5 to 10 minutes. Stop the cooking at any time by giving the shrimp a quick ice bath. The shrimp will be perfectly tender and juicy.
What I love the most about the spiralizer is that it has a big suction cup at the bottom to help stabilize it. This makes it extremely simple and easy to make long (and gorgeous) zucchini noodles. The spiralizer is also sized right for compact storage.
Tips on How To Make Zucchini Noodles
- Cut off both ends of the zucchini and cut in half horizontally at the midpoint.
- Secure the spiralizer by pushing down the lever handle so that the bottom suction cup is secured onto your countertop. Select a blade size (⅛ inch for spaghetti cut). Secure the zucchini and push it through the blade by turning the handle.
- Line a large flat tray or bowl with paper towels to help soak up extra moisture from the zucchini noodles. You can lightly saute it with avocado or olive oil for 1-2 minutes or enjoy it raw.
For dairy-free folks who love “cheesy” flavored zoodles
Sprinkle nutritional yeast over the Zucchini Pasta Noodles or blend a few tablespoons of nutritional yeast into avocado basil pesto sauce to give the zoodles a lovely cheesy flavor.
This dish is simple, creamy, and literally takes no time to make. I guarantee it will become one of your favorite no-cook meals. Head over to I Heart Umami to get the full recipe for Zucchini Pasta Shrimp.
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