Friday Foodspiration: Shrimp with Spinach Pistachio Pesto


It doesn't get much healthier than this "pasta" dish.  You've got leafy greens, lean protein, and zucchini noodles for extra veggies.  If you eat dairy, I would highly recommend a sprinkling of parmesan cheese.  If not, this pesto has plenty of flavor without it!

Paleo. Dairy free. Keto. Gluten Free. 


Pesto -

  • 1 cup Pistachios
  • 3 cups Spinach
  • 1 tsp Sea Salt
  • 1 tbs Oregano
  • 1 clove Garlic
  • 2 tbs Lemon Juice
  • 1 cup Olive Oil

Shrimp -

  • 3 lbs Raw Shrimp (thawed if previously frozen)
  • 2 tbs Avocado Oil
  • 2 Zucchini, spiralized (or cooked pasta noodles if you prefer)


  1. Add all ingredients for pesto sauce in a food processor until smooth.
  2. Heat oil in a large pan (I used cast iron) over medium-high heat. Add shrimp and cook 2-3 minutes per side.
  3. Add pesto and zucchini noodles to the pan and toss to coat.  Continue to cook until heated through and zucchini is cooked to your liking.*

*I only sautee my zucchini noodles for a few minutes because I like them to still have some bite to them like al dente pasta.  If you substitute regular pasta noodles they will need to first be cooked according to package instructions.