Name: 20 Minute Pesto Zucchini Noodles with Cajun Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 4 cups fresh basil leaves, packed; 2/3 cup pine nuts; 5 garlic cloves, minced; 1 cup olive oil + 1 TBS, divided; 1 cup freshly grated parmesan cheese; salt and pepper to taste; 3 large zucchini; 1 TBS butter; 1.5 lbs. of raw shrimp, peeled and deveined; Cajun Seasoning

20 Minute Pesto Zucchini Noodles with Cajun Shrimp. A light whole-food Summertime throw-together meal, requiring just 20 minutes and 1 pan.

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End of June.

Pool days, popsicles, sun tans, family vacations aaaannnnnnddd... All. The. Summer. Produce!!! FINALLY.. basil, zucchini, sweet corn, watermelon, squash, tomoatoes..not only does Summer have all the healthy vegetables, they're cheap!

Making basil pesto in the Winter months costs no less than $854.23.

Ok, obviously I exaggerate, but seriously, do you know how many of those tiny little packages of basil you have to purchase to get 4 packed cups? Yep, unless you have an unlimited grocery budget, basil pesto is definitely a treat best reserved for Summer.

Let's just keep it real, I don't grow my own herbs. In fact, I don't grow my own anything. For those true domestic goddesses with their own perfectly kept garden boxes bursting with fresh living things..

1) impressive

2) so jealous

3) can we be friends??

For the rest of us mere mortals.. take comfort in the fact that in the glory months of Summer... basil is so abundant it's practically free. Soooo.... let's make pesto!!! Only 5 ingredients needed (+ salt and pepper).

STEP 1: Basil Pesto:

This basil pesto is adaptable, quick, extremely delicious, and generally my favorite thing about Summer. It goes with everything: pizza, rice, meat, veggies, pastas --> you name it. It's going on everything I eat this week, from quesadillas to fish tacos.

Best part, it's super simple. Throw the ingredients into the food processor, pulse, stir in cheese, done. I'm talking 5 minutes tops, no cooking involved. I even made you a handy little "how-to" guide.

I like to make extra in the Summer, freeze it and enjoy it in the Winter.

Ok, realistically, by the time Winter rolls around it will be all gone and we will be feasting on the jarred version around here, but basil-pesto in the Fall, well.. that's cool too.

STEP 2: Zucchini Noodles

Making your own zucchini noodles is REALLY simple, but.. you've gotta invest in a spiralizer. They cost about $30, which stinks, but you will make up the difference fairly quickly by eliminating the need to purchase pre-spiralized veggies. Seriously.. those guys are PRICEY! That said, if you are trying out zucchini noodles for the first time, buy some pre-spiralized (most stores carry them in the produce section) and make sure you LOVE them.

Once you've got the pesto and zucchini noodles taken care of, you are approximately 5 minutes away from DONE.

STEP 3: Shrimp:

These little guys beckon to be tossed in all things spicy. Enter a simple cajun spice mix and a little butter and EVOO to help it stick! Who knew that cajun was so simple? Atop a bed of zucchini noodles tossed in basil-pesto is officially my favorite way to enjoy seafood! If you aren't into super spicy foods, just scale back on the cajun seasoning for less heat without sacrificing flavor.

Time Saving Tips and Tricks:

Prep: You can spiralize the zucchini noodles 1-2 days in advance. I just store them in the refrigerator in an airtight ziplock bag. Cleaning the spiralizer is a bit of a pain, so when I am spiralizing... I do lots!

Make Ahead: This dish can be made ahead, but it's definitely best served warm. I served it cold to Joe (since I photographed it in the early afternoon) and I didn't get any complaints.

Freezer: As I mentioned above, pesto is PERFECT for the freezer. You could definitely make a double batch and freeze half. To freeze, place pesto in a freezable airtight mason jar, top with a bit of olive oil, secure lid and freeze. That's it. To thaw, remove from freezer and allow to thaw on the counter or in the fridge. You can also freeze individual portions in ice cube trays. Fill tray with pesto, cover with plastic wrap and freeze!

VIDEO:

Recipe