The final recipe from my collaboration with Jillian Rae Cooks is this Walnut Arugula Pesto Zoodles with Cajun Shrimp.

This might be my favourite! I’ve been repeating the pesto about once a week and you can always swap the zucchini noodles for pasta if you’re looking to make this meal a little more hearty.

Full of anti-inflammatory properties and healthy fats, this low carb dish is gluten free, dairy free and can easily be made vegan without the shrimp.

Walnut Arugula Pesto with Cajun Shrimp

Ingredients

  • For the Zoodles:
  • 1 cup cherry tomatoes
  • 1 tbsp. olive oil
  • 4 zucchinis, spiralized
  • ¾lb shrimp, uncooked, deveined, tail removed
  • 1 tsp. paprika
  • ½ tsp. cayenne
  • ½ tsp. chilli powder
  • ½ tsp. salt
  • For the Walnut Arugula Pesto:
  • ½ cup basil
  • ½ cup arugula
  • ¼ cup walnuts
  • 1 clove garlic
  • ¼ cup Parmesan cheese
  • Zest and juice of ½ a lemon
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350F.
  • Spread the cherry tomatoes out on a baking sheet lined with foil. Drizzle with olive oil, season with salt and pepper and roast for 1 hour, flipping halfway through cooking time.
  • While the tomatoes are roasting, place all ingredients for the pesto in a food processor or blender except for the oil. Blend on high while pouring in the olive oil in a steady stream. The pesto should be fairly thick because the zucchini noodles will release moisture once heated, and therefore dilute the sauce.
  • In a medium sized bowl, mix together paprika, cayenne, chili powder and salt. Add the shrimp and toss until evenly coated. In a large nonstick sauté pan, cook the shrimp over medium-high heat until they’ve turned pink, are slightly opaque and white 3-4 minutes total. Do not overcook. Remove the shrimp from the pan and set aside.
  • Wait until your tomatoes are done roasting before you start cooking your zoodles because these will only take a couple of minutes.
  • Using the same sauté pan that you cooked the shrimp in, drizzle some olive oil and turn the heat to medium-high. Cook the zoodles until just heated through, approximately 3 minutes total. Add in your desired amount of pesto, the roasted tomatoes and the Cajun shrimp and toss until heated, another 2 minutes max! The noodles should only cook for about 5 minutes so that they maintain their raw crunchiness and do not release a ton of moisture.
  • Serve and top with additional grated Parmesan cheese if desired.
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