Pesto Langostino Zucchini Recipe
A delightful and healthy combination of langostino, zucchini, and pesto that brings together a vibrant mix of flavors and textures. Perfect for seafood lovers and those seeking a nutritious yet indulgent dish.
Equipment
- Skillet
- Spiralizer (optional, for zucchini noodles)
- Food processor (for pesto)
- Knife and Cutting Board
Ingredients
- Langostino 1 lb
- Zucchini 2 medium
- Pesto Sauce ½ cup
- Garlic 2 cloves, minced
- Olive Oil 2 tbsp
- Parmesan Cheese ¼ cup, grated
- Pine Nuts 2 tbsp, toasted
- Lemon Juice 1 tbsp
- Fresh Basil for garnish
Optional Add-Ins:
- Cherry Tomatoes
- Crushed Red Pepper
- Toasted Walnuts or Almonds
Instructions
- Prep the zucchini by washing and spiraling or slicing into ribbons. Salt lightly and set aside for 10 minutes to release moisture, then pat dry.
- For pesto, blend basil, garlic, Parmesan, pine nuts, and olive oil in a food processor until smooth.
- In a skillet, heat olive oil and sauté garlic until fragrant, then add langostino and cook for 3-4 minutes until pink and tender. Remove from heat.
- In the same skillet, sauté zucchini noodles for 2 minutes, then combine with langostino and pesto. Toss gently to coat.
- Plate the dish, garnish with Parmesan, pine nuts, and basil. Serve immediately.
Notes
- Zucchini noodles (zoodles) can be used as a low-carb alternative to traditional pasta.
- For a dairy-free version, substitute Parmesan with a dairy-free alternative.