Zoodles with Shrimp and Pesto

Ingredients

• 1 handful basil (5 g)
• 3 tbsp pine nuts (15 g)
• 0.5 small Avocado (75 g)
• 2 Lime
• 9 tbsp Olive oil
• Salt
• Pepper
• 1.5 kg zucchini
• 200 g Shrimp (prepped; peeled and deveined)
• 1 pinch cayenne pepper

Instructions

1. 1.

   Wash and dry the basil for the pesto. Pick off leaves, set some aside for garnish, chop the rest finely.

2. 2.

   If needed, pit the avocado, lift the flesh from the skin and place it with the basil in a tall bowl. Squeeze 1 lime. Add 2 tbsp pine nuts, 7 tbsp olive oil, lime juice, salt and pepper, then blend into a pesto.

3. 3.

   Clean and wash the zucchini, then spiralize into veggie spaghetti.

4. 4.

   Heat remaining olive oil in a pan. Pat the shrimp dry and cook them over medium heat for 3–4 minutes, seasoning with salt and cayenne pepper.

5. 5.

   Meanwhile blanch the zucchini spaghetti in boiling salted water for 1–2 minutes. Drain, let drain, and mix with the pesto.

6. 6.

   Serve the zoodles in bowls, top with shrimp, garnish with reserved basil and remaining pine nuts. Offer hot lime wedges to squeeze over the dish.