I cannot believe it took me several months to break out my new spiralizer. It is so easy to use, and the dinner we ended up enjoying was a classic example of my favorite kind of weeknight cooking- quick and fresh while also incorporating ready to go items from my freezer.
Here is the fresh part: I spiralized two fresh zucchini, then halved about 10 cherry tomatoes. I tossed the tomatoes in a splash of olive oil then roasted them in my oven at 400 degrees for about 8 minutes.
Now here’s the prepped frozen part: I plopped about 3/4 cup of frozen pesto that I had made last summer directly into a large skillet (I actually used a wok) that I had heated, and I let the pesto melt. I added the zucchini “noodles” and mixed the zucchini into the pesto with my 9″ EZ Grip Silicone Tongs ;), letting that cook for about 7 minutes.
Meanwhile, I rinsed about 3 cups of frozen shelled and de-veined shrimp in cold water, then put them still frozen directly into a non-stick pan and cooked them covered for about 8 minutes over low medium heat, stirring every few minutes, until they turned just pink. I scooped out the shrimp and added them plus the roasted tomatoes to the pesto zucchini skillet, then cooked it all together for another few minutes while seasoning to taste with salt, pepper, and crushed red pepper.
So now I’m excited to try spiralized all kinds of different vegetables… and fruits perhaps? I’ll keep you posted on what happens. Please share your own spiraizing adventures if you’ve had them- Cooler Kitchen would love to hear from you!
Zucchini Noodles with Shrimp in Pesto
- 2 medium Zucchini
- 10 Cherry Tomatoes (approx), halved
- 1 tsp Olive Oil
- Salt and Pepper to taste
- 3/4 cup Pesto (fresh or frozen)
- 3 cups frozen raw, de-veined Shrimp
- 1 tsp Crushed Red Pepper
Preheat oven to 400 degrees. Use a spiralizer to make long zucchini noodle strands. Toss the halved cherry tomatoes in the olive oil, then roast them in the oven for 8 minutes until they start to sizzle and darken at the edges. Set the tomatoes aside. Heat a large skillet or wok over a medium flame for about 3 minutes, then add the pesto directly to the skillet (if the pesto is frozen, let it cook for a few minutes until it melts down). Added the zucchini noodles and toss the zucchini into the pesto until well incorporated, then let that cook for about 10 minutes until the zucchini softens. Meanwhile, rinse the frozen shrimp in cold water, then put them still frozen directly into a non-stick pan and cook them covered for about 8 minutes over low medium heat, stirring every few minutes, until they turn just pink. Scoop out the shrimp and add them, plus the roasted cherry tomatoes, into the pesto zucchini skillet. Toss together, and cook for another few minutes while seasoning to taste with salt, pepper, and crushed red pepper. Serve while warm.
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