Holy dollar signs, Batman… pine nuts are not cheap. $8 for a tiny jar. What. The. Fuzz.
It’s kind of sad when the zucchini and shrimp used in my dinner cost less together than the nuts in the pesto sauce. Does someone want to educate me on why nuts are so expensive? Speaking of nuts… the nut aisle at Stop & Stop this evening showed a drastically reduced selection of nuts and I don’t like it. Mainly because it appears they no longer stock the roasted almonds and cashews that my paleo snack life depends on for its daily 3pm trail mix fix. Boo hiss. Bad call, S&S. Bad call.
Are you weirded out by the fact that this post has already used the word nuts 7 times?
All in all, you know it’s a good day when the price of nuts (that’s 8) is the only gripe you’ve got. I ate a lot of seafood this weekend. It felt good. So, maybe I should eat more seafood more often. Hence… shrimp! Less talking more cooking GO.
OBTW… this is one of those recipes where I didn’t measure a darn thing, so, um… yeah. Have fun with that.
Pesto Zinguine & Shrimp
For the Pesto Sauce:
– A ton of Basil
– Minced Garlic
– Pine Nuts
– Salt & Pepper
Throw all ingredients in a mini food processor. Pulse until it’s a paste that you think looks and smells delicious.
For the Zinguine:
– 1 Small Zucchini
– Salt & Pepper to taste
GOOD NEWS: you don’t need a spiral slicer for this! MEDIOCRE NEWS: You’re going to have to be careful not to peel your fingers off with the vegetable peeler. All you need to do is preheat the EVOO in a skillet over medium heat, tops. Use a vegetable peeler and peel the zucchini right into the pan, then saute. Cover it for a minute or two if you’re in the mood to steam it a bit. Stir in pesto sauce and salt/pepper when the zucchini linguine starts turning transparent.
For the Shrimp:
– Shrimp (peeled & de-veined)
In another smaller skillet, preheat EVOO and then cook shrimp over medium heat for approimately 3 minutes per side. You’ll know it’s ready when it starts doing that curly thing that it does.
Like those old and slightly annoying Staples commercials say… that was easy.
[…] Pesto Zinguine & Shrimp […]
[…] 4. Shrimp and Pesto Zinguine They’re using zinguine here, linguine “noodles” made of zucchini, so you’re not only avoiding wheat, you’re avoiding a bundle of carbs and calories. The pesto is going to provide all the flavor you’d ever need in this dish, made the classic way with basil, extra virgin olive oil, garlic, and pine nuts. This is a complete meal thanks to the zucchini filling in for the vegetable, and should keep you well satisfied after you have it. Compared to a normal shrimp pesto linguine this is obviously the way to go, as it provides you with the benefits of zucchini, rather than the drawbacks of traditionally made pasta. […]
[…] Pesto Zinguine with Shrimp (21 Day Sugar […]