Zucchini Noodles with Pesto Sauce: A Weight-Loss Delight

These are the directions for making Zucchini Noodles with Avocado Pesto and shrimp:

Ingredients:

• Zucchini
• Salt
• Avocado
• Fresh basil
• Pistachios
• Lemon juice
• Black pepper
• Olive oil
• Garlic
• Shrimp
• Old Bay seasoning

Instructions

Using a spiral vegetable slicer or a vegetable peeler, cut the zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle, as the seeds can make the noodles fall apart.

STEP 1

Place the zucchini “noodles” in a colander and toss them with 1/2 teaspoon of salt. Allow them to drain for 15 to 30 minutes. After draining, gently squeeze the zucchini noodles to remove any excess water.

STEP 2

In the meantime, prepare the avocado pesto. In a food processor, combine the avocado, fresh basil, pistachios, lemon juice, black pepper, and the remaining 1/4 teaspoon of salt.

Pulse the ingredients until they are finely chopped. Then, add 1/4 cup of olive oil and process until the mixture becomes smooth and creamy.

STEP 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and cook, stirring, for about 30 seconds  Add the shrimp to the skillet and sprinkle with Old Bay seasoning.

Cook the shrimp, stirring occasionally, until they are almost cooked through, which should take about 3 to 4 minutes. Once cooked, transfer the shrimp to a large bowl.

STEP 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the drained zucchini noodles and gently toss them until they are heated through, which should take about 3 minutes. Transfer the heated zucchini noodles to the bowl with the cooked shrimp.

Add the prepared avocado pesto to the bowl as well. Gently toss everything to combine, ensuring that the noodles and shrimp are coated with the pesto.

You now have a delicious and healthy dish of Zucchini Noodles with Avocado Pesto and shrimp ready to be enjoyed. Bon appétit!