Zucchini & Yellow Squash Noodles with Shrimp and Avocado Pesto (Gluten-Free)

Celiac.com 09/02/2023 - Zucchini and yellow squash noodles are gluten-free, and offer a great way to get more vegetables in your diet. They also make a tasty substitute for spaghetti. In this version, there is a delightful twist with an avocado pesto sauce.  

Ingredients:

• 2-3 medium zucchini (1½ pounds), trimmed
• Yellow squash (1½ pounds)
• 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 (22-25 count), peeled and deveined, tails left on if desired
• 1-2 teaspoons Old Bay seasoning

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Directions
Using a spiral vegetable slicer or a vegetable peeler, cut the zucchini lengthwise into long, thin strands or strips, and do the same with the yellow squash.

Stop when you reach the seeds in the middle (seeds make the noodles fall apart).

Place the zucchini and yellow squash "noodles" in a colander and toss with ½ teaspoon salt.

Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor.

Pulse until finely chopped. Add ¼ cup oil and process until smooth.

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.

Add the remaining 1 tablespoon oil to the pan.

Add the drained zucchini and yellow squash noodles and gently toss until hot, about 3 minutes.

Transfer to the bowl, add the pesto and gently toss to combine.