Sautéed Sriracha Shrimp with Zucchini Noodles and Pesto

IMG_1919Feeds 2-3 people


Prep: In a medium bowl, marinate shrimp in a generous portion of Vermont Maple Sriracha Verde sauce.  Place in the refrigerator for at least 2 hours. 

Wash zucchini, then use a spiralizer to make long strands of “noodles”. Set aside. 

Cooking: In a large saucepan on medium/low heat, melt 2 tablespoons of butter. Once the butter is melted add 1 tablespoons of olive oil. Turn heat to medium and add the shrimp to the pan. 

Cook shrimp for a few minutes on one side, sprinkle with a good portion of cumin and chili powder, and use tongs to flip to the opposite side. Repeat until shrimp are fully cooked.  Remove shrimp from pan.

Add a small amount of oil to the pan, raise the heat, and stir fry the zucchini noodles until they are warm.  Remove from pan and place in a large mixing bowl.  Toss with ½ jar of Levinsky’s Pesto until noodles are covered completely. 

Divide noodles onto plates and evenly distribute the shrimp and drizzle with the remaining sauce. 


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