Kale Pesto Zoodles

5 from 3 votes

Enjoy a bowl of zoodles--zucchini noodles--smothered in a creamy, flavorful kale pesto. Topped with mushrooms and shrimp, these Kale Pesto Zoodles are a healthy weeknight dinner!

Prep Time10

Cook Time15

Course: dinner

Cuisine: Italian

Keyword: pesto, zucchini noodles

Servings:

Author: Erin

Ingredients

2 zucchini
½ cup mushrooms
½ lb. shrimp tails removed
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon oregano

for the pesto:

1 cup fresh basil
2 tablespoon olive oil
2 tablespoon water
3 tablespoon pine nuts
1 garlic clove
½ cup kale stems removed

US Customary - Metric

Instructions

Spiralize the zucchini then set it aside.
In a large skillet, add olive oil, mushrooms, shrimp, garlic, and oregano and cook until mushrooms are soft and shrimp is cooked, about 5 minutes.
While the shrimp is cooking, make the pesto: combine all pesto ingredients in a blender or food processor and pulse until everything is combined. If you have trouble getting the pesto to mix, add 1-2 tablespoon more water.
Remove the shrimp mushroom mix with a slotted spoon, then add the zoodles to the skillet and use kitchen tongs to stir so that the zoodles are warm, about 1-2 minutes. Add the shrimp and mushrooms back into the skillet and mix everything together. Transfer the warm pasta to a bowl then add the pasta and toss to combine.
Enjoy!