Zucchini Noodles And Grilled Shrimp With Lemon Basil Dressing

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What's Gaby Cooking
Uploaded by: What's Gaby Cooking


I've made this recipe at least twice a month during the summer. There is always plenty of pesto, so when i want to increase the number of servings, I just add a few more zucchinis and more shrimp. This recipe easily serves 4. I've used up to 9 zucchinis and 2lbs of shrimp, which will easily serve 8. The only problem with doubling the recipe is that it doesn't keep very well- best to enjoy right away :)
summer   •  9 Oct   •  Report
How many does this serve?
5f7a3e63cd29   •  23 Jun   •  Report
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2 cups basil, stems removed (packed)

1/3 cup sliced almonds, divided

2 garlic cloves, roughly chopped

1 shallot, roughly chopped

1/4 teaspoon red pepper flakes

1/2 cup olive oil, plus more as needed

1 tablespoon red wine vinegar

1 lemon, zested

1 pound shrimp (26 – 30 count, peeled and de-veined)

5 medium-sized zucchinis

Kosher salt and freshly cracked black pepper

1/2 cup halved cherry tomatoes

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