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
4 zucchinis


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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Hi, I'm Ashley, a heater–hugging Wisconsin resident. I am a mother to twin girls. I am married to a Turk and let's not forget that I' m the Family Law Enforcer, Doll Doctor, and yeah… I like to joke around a lot… It's nice to meet you :)