National Nutrition Month Recipe of the Week - Zucchini Noodles with Avocado Pesto and Shrimp

March is National Nutrition Month. In celebration of eating nutritious meals, Pomona Valley Hospital Medical Center is serving a special, healthy menu item each Thursday of the month in our cafeteria and sharing the recipe!

Zucchini Noodles with Avocado Pesto and Shrimp

Prep Time: 35 minutes

Cook Time: 10 minutes

Yield: 4 servings

INGREDIENTS

5-6 medium zucchini (2 ¼ -2 ½ pounds total), trimmed

¾ teaspoon salt, divided

1 ripe avocado

1 cup packed fresh basil leaves

¼ cup unsalted shelled pistachios

2 tablespoons lemon juice

¼ teaspoon ground pepper

¼ cup extra-virgin olive oil plus 2 tablespoons, divided 3 cloves garlic, minced

1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired

1-2 teaspoons Old Bay seasoning

DIRECTIONS

1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, and then gently squeeze to remove any excess water.

2. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.

4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.