Veggie Noodles with Shrimp and Pistachio Pesto

This dish is made with zucchini noodles and carrot strips. The pistachio pesto is delicious and can be used for other dishes. A low carb alternative to pasta noodles which, if desired, you can use instead of the zucchini and carrot noodles. Barb L.

Serves: 4


6 Tbsp unsalted, roasted pistachios, divided (chop 2 Tbsp of them to use for garnish)

1 garlic clove

1 tsp lemon zest

¼ tsp kosher salt

¼ tsp black pepper

2 cups packed fresh basil leaves, plus more for garnish (in a pinch, I’ve used ½ basil, ½ parsley)

1 oz Parmesan cheese, grated, about ¼ cup, optional

1 Tbsp fresh lemon juice, plus more for serving

2 Tbsp plus 1 tsp Flying Olive Basil, Gremolata, Garlic, Lemon, or a Combination of Choice Extra Virgin Olive Oil

2 Tbsp water

1 pound peeled and deveined raw medium shrimp

1 large zucchini, spiralized

4 rainbow carrots (about 12 ozs) cut into thin ribbons with a carrot peeler


Place ¼ cup pistachios, garlic, lemon zest, salt, and pepper in a food processor. Pulse until combined, about 6-8 times. Add the basil, Parmesan, and lemon juice, process until thoroughly combined, about 1 minute.

With the food processor running, drizzle in 2 Tbsp of Flying Olive Oil(s) and 2 Tbsp water in a steady stream; process until thoroughly combined, about 1 minute. Set aside.

Heat the remaining 1 tsp Flying Olive Oil(s) in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until cooked through, about 2 minutes. Transfer the shrimp to a plate, and cover with aluminum foil to keep warm.

Add the pesto to the skillet and cook until hot, about 1 minute. Remove from the heat. Set aside 2 Tbsp of the pesto. Add the zucchini and carrots to the skillet and toss gently to coat with the pesto. The heat from the skillet will slightly cook the noodles. Do not cook them any more than with the remaining heat from the pan. Divide the mixture among 4 plates.

Return the shrimp and the pesto that was set aside to the skillet. Toss to coat. Top the veggie noodles evenly with the shrimp. Coarsely chop the remaining 2 Tbsp pistachios and sprinkle evenly over the servings. Garnish the servings evenly with the basil leaves and, with a little lemon juice, if desired.

Inspired by a recipe in Cooking Light Magazine, June, 2018.

Submitted by Barb L.