Zucchini Pesto Pasta with Shrimp

Zoodles will never replace pasta. But that's not a fair ask.

Besides having a name that should be reserved for Shit-Zus or professional clowns, Zoodles (Zucchini Noodles) actually deserve a lot of credit. No, they don't taste like their wheat counterpart, but they're incredibly flavorful in their own right. The trick is to pair with an amazing sauce, allowing the zoodles to simply serve as a vehicle. Enter: Pesto.

Bredesen Protocol Approved



Dairy Free

Gluten Free

Grain Free

Plant Paradox Approved: Replace zoodles with Palmini pasta, almond flour pasta, Capello's Fettuccini, or shirataki noodles.


6 Zucchinis (or 2 lbs Pre-Spiralized)

1 lb Wild-Caught Shrimp

2 Tbsp Avocado Oil

3 Cloves Garlic, Minced

3 Cloves Garlic, Whole

2 c Basil (Packed)

1 Avocado

2 Tbsp Pistachios, Unsalted & Shelled

2 Tbsp Pine Nuts, Toasted

2 Tbsp Olive Oil

4 Tbsp Nutritional Yeast

2 Tbsp Lemon Juice

¼ tsp Sea Salt

3-6 Tbsp Water (more as needed)


1. Using a spiralizer, spiralize zucchini. (If you don’t have a spiralizer, you can buy pre-spiraled zucchini.)

2. Place the zucchini noodles in a colander and let drain. Squeeze with a paper towel to remove excess water.

3. Combine avocado, basil, pistachios, pine nuts, olive oil, 3 cloves of whole garlic, lemon juice, nutritional yeast, water, and salt in a blender or food processor. Process until smooth, adding less or more water as needed. Set aside.

4. In a large pan, heat a tablespoon of avocado oil over medium heat. Add the minced garlic and cook while stirring for 1 minute. Add shrimp and cook until the shrimp is cooked through, about 4 minutes. Transfer to a bowl.

5. Add another tablespoon of avocado oil to the pan, then add the zucchini noodles and toss until hot, about 3 minutes. 6. Remove from heat, add the pesto and shrimp, and toss to combine.

Tasty Toppers

Basil, avocado slices, tomatoes, toasted pine nuts, cilantro, ground pepper, Parma nut cheese.

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