March is National Nutrition Month. In celebration of eating nutritious
meals, Pomona Valley Hospital Medical Center is serving a special, healthy
menu item each Thursday of the month in our cafeteria and sharing the recipe!
Zucchini Noodles with Avocado Pesto and Shrimp
Prep Time: 35 minutes
Cook Time: 10 minutes
Yield: 4 servings
5-6 medium zucchini (2 ¼ -2 ½ pounds total), trimmed
¾ teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil plus 2 tablespoons, divided 3 cloves
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning
1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini
lengthwise into long, thin strands or strips. Stop when you reach the
seeds in the middle (seeds make the noodles fall apart). Place the zucchini
"noodles" in a colander and toss with ½ teaspoon salt.
Let drain for 15 to 30 minutes, and then gently squeeze to remove any
2. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and
the remaining ¼ teaspoon salt in food processor. Pulse until finely
chopped. Add ¼ cup oil and process until smooth.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add
garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with
Old Bay; cook, stirring occasionally, until the shrimp is almost cooked
through, 3 to 4 minutes. Transfer to a large bowl.
4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini
noodles and gently toss until hot, about 3 minutes. Transfer to the bowl,
add the pesto and gently toss to combine.