One of our favorite things to make the past few years has been zucchini noodles. If you’re often on Pinterest or Instagram then you’ve certainly seen the craze of zucchini, squash or even carrot or sweet potato noodles that have been filling your newsfeed. Zucchini noodles are a fantastic alternative if you’re trying to avoid all the crabs or if you’re gluten free, plus you get all the benefits of eating vegetables. The only thing you really need to do to make the effect is purchase a spiralizer. It’s funny that zucchini noodles have become a think because I remember doing the same thing with beets and carrots way back in my restaurant days and no one thought twice about. However, you change the name of something and boom you can’t keep it on the shelf.
Hopefully before reading this blog post you got the chance to watch the recipe video above for Zucchini Noodles with Pesto and Shrimp Scampi Recipe. You’ll notice that everything is bright and white in my kitchen in the video, and we did that on purpose when we rehabbed it last year. We wanted our kitchen to resemble a small French café and honestly it didn’t disappoint in the slightest. From our exposed reclaimed wood shelves, to our custom range hood all the way to our beautiful Franke farmhouse sink with polished silver gooseneck faucets. We were in search of that clean look and everything came together perfectly. When making a normal pasta recipe my Franke pot filler faucet always comes in handy because I can keep my large pot right on the range as I fill it up. However, with zucchini noodles there is no need to do that, but just in case you wanted to take out some of the crisp from the vegetables you can absolutely give them a quick boil.
Making pesto is easy thanks to food processors, and even if you don’t have one it can be quickly made with a mortar and pestle or with a really sharp knife. Pesto is such a wonderful sauce to make during those summer months when your fresh basil plant is over taking your entire garden and you’re not quite sure what to do with it all. One of the most important aspects to pesto is lemon juice, because the acid from the lemon helps to keep the pesto bright green. If you’ve ever made pesto and wondered why it turned so quickly, it’s mostly since it did not have enough lemon in it. Pesto has few ingredients making it one of the few sauce recipes that is bursting with flavor with minimal work to make it. Pesto also holds really well in the freezer and up to 3 days in the refrigerator just in case you have some extra, and p.s. you will have extra!
Shrimp Scampi has been around forever and has derived from the Italian “sampi” which are small pink shelled langoustines similar to shrimp. When scampi became scarce in the Mediterranean regions the folks in those countries often used shrimp. Shrimp Scampi recipe in the states are a bit different from the recipe overseas. For instance, we simply cook it with garlic, butter, white wine and cheese, and the folks in Western Europe and the Mediterranean use a court bouillon, which is a seafood braising liquid plainly stated. Regardless which way you prefer, it’s absolutely delicious and even better when served up with regular noodles or these zucchini noodles.
Once the shrimp scampi is finished, I added in the zucchini noodles and sort of cooked it together over low heat to ensure they were al dente, or slightly crunchy. To me there is nothing worse than over done pasta, and the same goes with zucchini noodles. I like to feel that crispness in the zucchini noodle so cooking it quickly is best. To add a little bit more flavor into this dish I threw in some julienne sun dried tomatoes which really helped to elevate this Zucchini Noodles with Pesto and Shrimp Scampi Recipe. Lastly, I finished everything off with some fresh grated parmesan cheese which always makes everything better.
If you’re in the market for new faucets and a sink then be sure to visit my friends over at Franke, as well as giving them a follow on social media at the channels below. Happy Cooking!!
- 2 cups of packed fresh basil leaves
- juice of 1 lemon
- 1 tablespoon of toasted pine nuts
- 2 tablespoons of grated parmesan cheese
- 3 to 4 tablespoons of olive oil
- Kosher salt and fresh cracked pepper to taste
- 2 tablespoons of olive oil
- 1 pound of peeled and deveined 16/20 shrimp
- 8 to 10 finely minced cloves of garlic
- ½ cup of white wine
- 1 stick of unsalted butter
- 2 each spiralized zucchini and yellow squash
- ¼ cup of julienne sun dried tomatoes
- Kosher salt and fresh cracked pepper to taste
- Pesto: Add the basil, lemon juice, pine nuts and parmesan to a food processor and pulse until roughly chopped.
- Next, slowly drizzle in olive oil while pulsing until emulsified. Season with salt and pepper and set aside in the refrigerator.
- Shrimp: In a large saute pan over medium high heat add in the olive oil and cook the shrimp for 2 to 3 minutes or until slightly pink. Next, add in the garlic and mix until lightly browned.
- Deglaze with the wine and cook until the liquid is reduced in half. Finish by stirring in the butter.
- Fold in the sprialized noodles and sun dried tomatoes and cook over low heat for 4 to 5 minutes or until the noodles are al dente, or slightly crunchy.
- Finish by seasoning with salt and pepper and tossing in ½ of the pesto. Reserve the remaining pesto for another cooking date.
- Serve the Zucchini Noodles with Pesto and Shrimp Scampi Recipe in a large bowl or on a plate.