Pesto shrimp and squash fettuccine

Enjoy a delicious and healthy dinner with this Pesto Shrimp and Squash Fettuccine recipe! This dish features succulent shrimp, fresh zucchini noodles, and a vibrant homemade pesto made with macadamia nuts, coriander leaves, and garlic. Perfectly seasoned with olive oil, salt, and black pepper, it's a quick and easy meal that's bursting with flavor. Ideal for a light summer dinner or a nutritious weeknight option. Try it tonight for a delightful twist on traditional pasta!

  • 10 Mar 2025
  • Cook time 25 min
  • Prep time 30 min
  • 2 Servings
  • 8 Ingredients

Pesto shrimp and squash fettuccine

Pesto shrimp and squash fettuccine is a delightful and healthy dish that combines the flavors of fresh pesto, succulent shrimp, and zucchini 'noodles'. It's a great low-carb alternative to traditional pasta and is packed with nutrients and vibrant flavors. This recipe is perfect for a quick and nutritious weeknight meal that feels indulgent but is actually quite balanced.

Ingredients:

1/2 cup macadamia
70g
1 tbsp coriander leaves
4g
1 garlic clove
3g
1/2 cup olive oil
110g
1 tsp salt
6g
1 tsp black pepper
2.10g
4 zucchini
1290g
24 oz shrimps
680g

Instructions:

1. Prepare the Pesto:
- In a food processor, combine the macadamia nuts, coriander leaves, and garlic clove. Pulse until finely chopped.
- Gradually add the olive oil while the processor is running until the mixture is smooth.
- Season the pesto with salt and black pepper to taste. Set aside.
2. Prepare the Zucchini Noodles:
- Wash the zucchini and trim the ends.
- Using a spiralizer or a vegetable peeler, create long, thin strands of zucchini to resemble fettuccine noodles. Set aside.
3. Cook the Shrimp:
- In a large skillet, heat a small drizzle of olive oil over medium-high heat.
- Add the shrimp to the skillet. Cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
4. Combine and Cook:
- Using the same skillet, add the prepared zucchini noodles to the pan. Sauté for 2-3 minutes until they are just tender.
- Return the cooked shrimp to the skillet with the zucchini noodles.
5. Finish the Dish:
- Pour the freshly made pesto over the shrimp and zucchini noodles. Toss gently to coat evenly.
- Cook for another 1-2 minutes to warm the pesto and combine all flavors.
6. Serve:
- Divide the Pesto Shrimp and Squash Fettuccine among plates or bowls.

Tips:

- Make sure to pat the shrimp dry before cooking to ensure they get a nice sear and avoid becoming too watery.

- Spiralize the zucchini just before cooking to prevent it from becoming too watery. If you don't have a spiralizer, a vegetable peeler can also create thin, fettuccine-like strips.

- Toast the macadamia nuts lightly in a dry skillet before blending them into the pesto for extra depth of flavor.

- Add a squeeze of lemon juice to the finished dish for a burst of freshness that complements the pesto and shrimp.

- Feel free to experiment with other nuts for the pesto, such as pine nuts or walnuts, to change up the flavor profile.

With its fresh, herbaceous pesto and tender, juicy shrimp, this Pesto shrimp and squash fettuccine is sure to become a favorite in your household. It's an easy and nutritious meal that's perfect for any occasion. Enjoy this light and delicious dish with your loved ones, and don't forget to savor the freshness and wholesomeness of each bite!

Nutrition Facts
Serving Size1080 grams
Energy
Calories 600kcal30%
Protein
Protein 54g38%
Carbohydrates
Carbohydrates 30g8%
Fiber 10g25%
Sugar 18g18%
Fat
Fat 81g100%
Saturated 13g43%
Cholesterol 430mg-
Vitamins
Vitamin A 260ug28%
Choline 350mg64%
Vitamin B1 0.60mg50%
Vitamin B2 0.69mg53%
Vitamin B3 10mg61%
Vitamin B6 1.75mg103%
Vitamin B9 220ug56%
Vitamin B12 3.78ug157%
Vitamin C 120mg130%
Vitamin E 6mg37%
Vitamin K 36ug31%
Minerals
Calcium, Ca 320mg25%
Copper, Cu 1.18mg131%
Iron, Fe 4.16mg38%
Magnesium, Mg 230mg56%
Phosphorus, P 1150mg92%
Potassium, K 2220mg65%
Selenium, Se 110ug193%
Sodium, Na 1740mg116%
Zinc, Zn 6mg53%
Water
Water 900g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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