• 3 teaspoons chipotle powder
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon lime juice

Start by spiralling your zucchinis and laying them out on paper towel to get rid of any excess water in the veg. You can chose to serve them raw or cook them. If you are cooking them, add them to a non-stick pan with a drizzle of olive oil and cook until slightly softened, about 3-5 minutes.

In a food processor, combine the avocado, basil, garlic, pine nuts, lemon juice, salt, and pepper. With the motor running, add in the olive oil in a slow stream until everything is emulsified.

In a bowl, combine the shrimp with the chipotle powder, salt, pepper, and lime juice. Heat a pan over medium/high heat and add in the shrimp. Cook until cooked through, about 4 minutes.

In a large bowl, toss together the noodles and the avocado pesto until well combined. Top with shrimp and serve.

I was very surprised at how much I liked zucchini noodles! I’ve been seeing them everywhere, and now I know why. They have a nice crunch and texture, similar to al-dente pasta, and this avocado pesto is the perfect pairing. Topped it all off with spicy shrimp, and you have a winning meal.

Tips:

This meal does not keep will because of the avocado, so eat up!

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