I LOVE this dish.
I have always loved pesto, and noodles, so this yummy dish hits many classically favorite flavors of mine.
This easy dish can be made with any noodles, up to you- but I chose carrot because they stand up well to heat and don’t get mushy (no one in my house likes mushy noodles!). I like to add a little pesto while cooking the shrimp, but you can add it later on entirely if you wish.
Enjoy this yummy dish, and add your own cheese!
Carrot Noodles with Vegan Pesto and Shrimp
This delicious recipe is easy to make, gluten and dairy free and super yummy. Add your favorite cheese (dairy free or regular cows-milk!).
Servings: 4
Ingredients
Pesto
- 1/4 cup olive oil
- 1 cup kale, steamed (lightly)
- 1/4 cup nutritional yeast
- 10 sprigs fresh basil
- Pinch salt
- Pinch pepper
Noodles with shrimp
- 1 tsp avocado oil
- 1 lb wild shrimp- peeled and de-veined
- 3 cups carrot noodles (make them from about 10-15 carrots, or buy already made)
- 1 tsp avocado oil
- Pinch salt
- Pinch pepper
- Cheese- as you desire
Instructions
For the pesto
- In your blender, combine the ingredients for the pesto, and blend on medium until as mixed as you can get it (I don't find that I can get this fully blended, but close).
- Remove the pesto and place in a bowl and set aside.
For the noodles and shrimp
- Heat a medium skillet over medium heat and add the avocado oil.
- Once the skillet is warm add the shrimp and cook for 10-12 minutes or until cooked through.
- Add 1 Tbsp of the pesto to the shrimp, then reduce the heat to simmer and cook for 5 minutes.
- Heat a separate skillet over medium heat and add the remaining avocado oil- let it heat up (2-3 minutes).
- Add the carrot noodles to the pan and heat them up- 5-7 minutes.
- Remove the noodles and shrimp from the heat. Plate the noodles, then add the pesto-covered shrimp, then add a little more pesto (as desired) to the top.
- Add the cheese you desire (or leave it alone).
