Pesto Zoodles with Shrimp

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To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

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Recommended 

Dish

The Medium Shallow Dish

Ingredients

  • 8 medium shrimp, trimmed and deveined
  • 1 tablespoon extra virgin olive oil
  • teaspoon chili flakes
  • ¼ cup basil pesto
  • 2 cups spiralized zucchini (about 1 zucchini)
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons kalamata olives, sliced
  • Balsamic vinegar or glaze, to taste (optional)

Preparation

  1. Add the shrimp, oil, and chili flakes into the Anyday dish and mix to combine.
  2. Cover with the lid (knob lifted) and cook in the microwave for 1-2 minutes, or until the shrimp are partially cooked.
  3. Add the pesto and zucchini noodles and toss to combine. Continue cooking for 2-3 minutes (stirring halfway through), or until the shrimp are fully cooked and the zoodles are tender. If needed, continue cooking in 30-second intervals.
  4. Stir in the parmesan cheese and olives. Drizzle some balsamic vinegar to taste, if desired.

Suggestions

  • Substitute shrimp with tofu for a vegetarian main dish.
  • Use any pre-spiralized vegetable available at the store, like butternut squash or beets.
  • Add a dollop of sour cream or creme fraiche at the end to make the zoodles extra creamy!

Recipe Notes

  • This recipe works best during summer when zucchini and summer squash are at their peak.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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