Ingredients:
For Zucchini Noodles:
- 4 medium-sized zucchinis, spiralized
- 2 tablespoons olive oil
- Salt and pepper to taste
For Cajun Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
For Avocado Pesto:
- 2 ripe avocados, peeled and pitted
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Optional Garnish:
- Cherry tomatoes, halved
- Fresh basil leaves
- Grated Parmesan cheese
Instructions:
1. Prepare Zucchini Noodles:
- Spiralize the zucchinis into noodle shapes.
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the zucchini noodles and sauté for 2-3 minutes until they are just tender.
- Season with salt and pepper to taste. Set aside.
2. Cook Cajun Shrimp:
- In a bowl, toss the shrimp with Cajun seasoning until well coated.
- Heat 2 tablespoons of olive oil in a separate pan over medium-high heat.
- Add the seasoned shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Set aside.
3. Make Avocado Pesto:
- In a food processor, combine avocados, basil, garlic, pine nuts, Parmesan cheese, and lemon juice.
- Pulse until well combined.
- With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
- Season with salt and pepper to taste.
4. Assemble:
- Toss the zucchini noodles with half of the avocado pesto until well coated.
- Arrange the zucchini noodles on serving plates.
- Top with Cajun shrimp and drizzle the remaining avocado pesto over the shrimp.
- Garnish with cherry tomatoes, fresh basil leaves, and grated Parmesan cheese if desired.
5. Serve:
- Serve the Zucchini Noodles With Avocado Pesto & Cajun Shrimp immediately, and enjoy a delicious, healthy meal!
This recipe is a celebration of flavors with the creamy avocado pesto complementing the spicy Cajun shrimp, all served on a bed of fresh zucchini noodles. Happy cooking!
