Lemon Zucchini Pesto with Shrimp

When August rolls around, everyone’s so busy squeezing every drop out of summer with vacation, the US Open and other sports that there’s no time to cook. This recipe is light and quite simple to make.  Of course, August is prime time for tomatoes, so I incorporated them into the recipe as well.


1 pound medium cleaned shrimp
 8 ounces angel hair pasta
 ½ pint cherry tomatoes
 1 small zucchini
 1 cup fresh mint
 1 tablespoon basil
 1/3 cup toasted almonds (put nuts in a hot pan for about 1 minute)
 1 garlic clove
 Zest of 1 lemon
 Juice of 2 lemons
 ½ teaspoon sea salt
 ¼ teaspoon fresh ground pepper
 ½ cup olive oil
 ½ cup grated Parmesan cheese


1. Sprinkle shrimp with salt and pepper.
2. Sauté shrimp in pan on medium heat and cook 3 minutes on each side, then set shrimp aside.
3. Add tomatoes to pan and sauté until skin gets soft — set aside.
4. In a food processor, purée zucchini, mint, basil, nuts, garlic, grated zest and juice of 2 lemons plus ½ teaspoon sea salt.
5. Add olive oil with the machine running.
6. Stir in ½ cup Parmesan cheese.
7. Cook pasta according to directions and drain.
8. Pour pesto sauce over pasta, add tomatoes and shrimp and toss. Serves 4.

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