Pesto-Shrimp & Zucchini Curly Noodles

Pesto-Shrimp & Zucchini Curly Noodles

Pesto-Shrimp & Zucchini Curly Noodles

Pesto-Shrimp & Zucchini Curly Noodles

Pesto-Shrimp & Zucchini Curly Noodles

Course noodles
Servings 6

Ingredients
  

Pasta

  • 1 pound Sysco Simply Plant Based Veggie Pasta – Curly Noodle
  • 7 tbsp Arrezzio Imperial olive oil
  • 2 pound raw Portico Simply Shrimp 16-20 count tail-off peeled and deveined
  • 3 cup Imperial Fresh zucchini noodles
  • 3 tbsp Arrezzio Imperial Parmesan cheese
  • 3/4 cup Arrezzio Imperial pine nuts

Mint Pesto

  • 4 each Imperial Fresh garlic cloves
  • 2 cup Imperial Fresh mint leaves
  • 1 cup Imperial Fresh parsley leaves
  • 1/2 cup Arrezzio Imperial Parmesan cheese, grated
  • 1/4 cup Arrezzio Imperial pine nuts
  • 1/2 cup Arrezzio Imperial extra virgin olive oil

Roasted Red Onion

  • 1 large Imperial Fresh red onion, cut into 1-inch pieces
  • 1 tbsp Arrezzio Imperial olive oil

Instructions
 

  • Prepare Plant Based Veggie Pasta – Curly Noodle aslabel directs; drain and drizzle with 1 tablespoon oil.Makes about 8 cups.
  • Toast pine nuts in a sauté pan over medium-high heatuntil lightly browned and fragrant, about 4 minutes; cool.
  • Mint Pesto: Purée all ingredients, except oil, in a foodprocessor; with processor running, slowly drizzle in oil.Makes about 2 cups.
  • Roasted Red Onion: Toss onion and oil in a bowl; roast ona sheet tray at 450°F until golden brown and tender, about10 minutes. Cool. Makes about 1 cup
  • To serve, heat oil in a sauté pan over medium-high heat. Addshrimp; cook 3 minutes, turning once
  • Add Sysco Simply PlantBased Veggie Pasta – Curly Noodle, mint pesto and roastedred onion; cook until heated through and shrimp turns opaquethroughout, about 3 minutes, stirring occasionally.
  • Serve pastamixture sprinkled with toasted pine nuts and cheese.
Keyword Pesto-Shrimp & Zucchini Curly Noodles, recipes book, the edge
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