Makes 4 servings
1 lb. Shrimp, tail, and shell removed
2 cloves garlic
1/3 cup extra virgin olive oil
3/4 cup freshly grated parmesan cheese
large handful of fresh basil ( about 1 cup, packed)
pinch of red chili flakes (optional)
cracked black pepper (to taste)
1/2 teaspoon smoked chipotle powder
To make the pesto:
1.) In a food processor, add the fresh basil leaves, garlic, and cheese. Pulse to process. Stream in the olive oil and use a steady pulse to create an emulsion (this process keeps the sauce held together). Once processed, set aside.
Cook the shrimp:
2.) Heat oil in a large skillet over medium-high heat. Add the shrimp, salt, pepper, and smoked chipotle powder and cook for 1 minute on each side.
Seared tomatoes (optional).
3.) Slice the tomatoes in halves, season with salt and pepper.
4.) Add 2 tablespoons olive oil to a large skillet over medium-hough heat. Place the tomatoes exposed flesh side down.
5.) Sear for 2-3 minutes. Remove, and set aside for garnishing later.
Putting it all together:
6.) Add the pesto to the shrimp, and simmer for 3-4 minutes or until the sauce has slightly thickened.
7.) Stir in the spiralized zucchini noodles and toss together, cook for 30 seconds to 1 minute (do not over-cook the zucchini, otherwise it can become too soft and lose its structure.
Serve immediately and garnish with freshly grated parmesan cheese, slivers of fresh basil, and seared cherry tomatoes.
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