Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts (or walnuts)
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil
  • 1 pound langostinos, peeled and deveined (you can substitute with shrimp if desired)
  • 4 medium zucchinis (about a pound), spiralized into noodles
  • Olive oil for cooking
  • Salt to taste
  • Freshly ground black pepper to taste
  • Cherry tomatoes, halved (optional garnish)

Instructions:

  1. In a food processor or blender, combine basil leaves, Parmesan cheese, pine nuts, minced garlic, lemon juice, salt and pepper. Pulse until finely chopped.
  2. With the motor running on low speed or while blending intermittently, slowly drizzle in the olive oil until fully incorporated and smooth. Taste and adjust seasoning as needed.
  3. Heat a large skillet over medium heat and add a splash of olive oil. Once hot, add the langostinos. Season with salt and black pepper.
  4. Sauté for about three to four minutes until they turn pink and opaque; do not overcook them as they can become rubbery.
  5. Transfer cooked langostinos to a plate; keep warm.
  6. In the same skillet used for langostinos (you may add more olive oil if needed), add spiralized zucchini noodles over medium-high heat.
  7. Add cooked langostinos back into the skillet with zucchini noodles; pour in prepared pesto sauce.
  8. Sauté for about two to three minutes until slightly softened but still al dente—avoid overcooking as they will release water.
  9. Gently toss everything together until well combined and heated through – just about one minute more.
  10. Divide among plates or bowls; garnish with halved cherry tomatoes if using.