Ingredients: |
Ingredients: 2 cups Basil (stems removed) packed
1/3 cup sliced almonds, divided
2 garlic cloves, roughly chopped
1/4 tsp red pepper flakes
1/2 cup olive oil
1 tbsp red wine vinegar
1 lemon, zested
1 Lb shrimp (26-30 count, peeled and deveined)
5 medium sized zucchinis
Kosher salt & freshly cracked pepper
1/2 cup cherry tomatoes
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Directions: |
Directions:In high-powered blender, combine basil leaves, 1/4 cup sliced almond, garlic, shallot, red pepper flakes, 1/4 cup olive oil, red wine vinegar and lemon zest. Pulse on medium until even combined and smooth. Season with salt & pepper as needed and set aside.
Place the remaining almonds in a small skillet over medium high heat to that. Shake pan every few seconds until just golden brown. Remove from heat and set aside.
Heat 1 Tablespoon olive oil over medium-high heat. Add shrimp and season with salt & pepper. Cook shrimp for 6-8 minutes until pink - fully cooked - and add 2 heaping spoonful of the lemon basil dressing and toss to combine.
Turn heat off. Transfer seasoned shrimp to clean bowl and set aside.
Using a mansion or a vegetable spiralizer, cut zucchini into thin spaghetti shaped noodles.
Add zucchini noodles to the same pan used for the shrimp and sauté for 1-2 minutes just until tender.
Season the zucchini noodles with salt & pepper and then toss with two additional heaping spoonfuls of lemon-basil dressing.
Turn heat off. Reserve any extra lemon-basil dressing for another use.
Toss seasoned shrimp with zucchini noodles and cherry tomatoes.
Taste and adjust seasoning as needed.
Toss with toasted sliced almonds. Serve immediately.
Mindfulness isn't difficult, we just need to remember to do it. ~ Sharon Salzberg |
This recipe for Basil Shrimp Zucchini Pasta Dish is from