Pesto is an incredibly flavorful addition to pasta. I love a nice bowl of pesto alfredo pasta with shrimp or chicken and colored myself inspired with the lovage pesto that I saw at the farmer’s market on Saturday. Though, I love a good bowl of pasta, I wanted to try my hand at zucchini pasta to see what all the fuss was about. I found a nifty, hand held veggetti spiraler for $9.99 at Bed Bath and Beyond and was sold. Now if you’re thinking, the pesto and pasta alternatives are too much change for one dish, you can always stick to traditional pesto, and mix the zucchini pasta with traditional or whole wheat spaghetti. As I am frequently touting the perks of separating shrimp or other proteins ahead of time, this dish is where that’s super helpful. I pulled out a couple of serving bags for this dish and defrosted the shrimp in the bag in lukewarm water for 10 minutes while I cooked everything else. If you are not a fan of shrimp, I’d recommend cubing chicken breasts or thighs and sautéing it with diced onion until cooked before adding to your pasta. I also picked up some purple long beans from the farmers market which made a great side to my creamy bowl of pesto alfredo zucchini pasta. Check out the recipe below and share your thoughts.
2 medium zucchini
1 cup whole milk or 2%
1/2 packet (4oz) of low fat cream cheese cubed
1/2 tbsp. butter
2 tbsp. pesto
1 tbsp. flour
1 tbsp. onion powder
1tbsp. coarse black pepper
1/2 tbsp. sea salt
1/2 lb. peeled and deveined medium shrimp
1 tbsp. parsley (optional)
1. Add frozen shrimp to a bowl or sink of lukewarm water to defrost.
2. Over low heat, add milk to a medium pot.
3. Cube cream cheese and butter and add to the pot. Let melt for 1 minute, then mix with a fork or whisk until dissolved.
4. Add flour and mix until dissolved. Add seasoning and pesto and mix well.
5. Wash spiraler and zucchini. Spiral zucchini and add to the pot.
6. Add defrosted shrimp. Let cook for 5 minutes until shrimp are cooked and zucchini tender.
7. Chop parsley for garnish. Serve and enjoy.