Avocado Pesto Zucchini Pasta with Lemon Pepper Shrimp

Avocado Pesto Zucchini Pasta with Lemon Pepper Shrimp

Veggie pasta is popping up in grocery stores everywhere and for the price that you pay for a bag, you can easily make 3x more yourself. You can easily make it at home by julienning the vegetables or an even simpler method would be the vegetable spiralizer. The spiralizer’s concept is the same as that of a pencil sharpener. You place the vegetable in the gadget and start twisting to create long strands of “noodles”. To get started we have a super quick and simple avocado pesto zucchini pasta with lemon pepper shrimp recipe for you today. Not a fan of zucchinis? Feel free to substitute it to your liking!


  • 1 ripened avocado
  • 3 cloves of garlic
  • 2 1/2lbs of zucchini
  • 1lb of raw peeled and deveined shrimp
  • 1-2 teaspoona Lemon Pepper Seasoning
  • 1/2 teaspoon of cayenne pepper (optional)
  • 1 tsp all purpose flour
  • 1 cup packed of basil leaves
  • 1/4 cup of unsalted pistachio
  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3/4 tablespoon salt

    Step 1: Use a spiralizer to make a quick and easy carb free pasta. Toss the pasta with 1/2 teaspoon of salt and let it sit for 30 min to drain. Squeeze to remove excess liquid.

    Step 2: Season the shrimp with lemon pepper, flour, and cayenne pepper if you like a bit of spice.

    Step 3: Combine basil leaves, 1/4 cup of extra virgin olive oil, pistachio, salt, avocado, and garlic into a food processor and process until smooth.

    Step 4: Cook shrimp on a heated pan with 1 tablespoon of oil for about 3 min. Remove from the pan when cooked.

    Step 5: Cook the zucchini pasta on a pan with 1 tablespoon of oil for about 4 min or until tender. Turn the heat off and evenly toss in the avocado pesto sauce.

    Step 6: Plate with the cooked shrimp to serve. Bon Appétit.
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