• Grilled Shrimp with Zucchini Spaghetti & Arugula Pesto


    Arugula is one of my favorite lettuces so when contemplating a pesto for grilled shrimp, I thought why not Arugula Pesto and let me confirm that this is the most delicious pesto for all…especially arugula lovers!! The peppery, nutty flavors add a special taste to the shrimp and zucchini but let me assure you this pesto is phenomenal on top of veggies, pasta, chicken, fish and meat!


    first the pesto…IMG_7501IMG_7502IMG_7549and the shrimp…IMG_7507IMG_7509then the zucchini…IMG_7561IMG_7562IMG_7563and the finished product…IMG_7565IMG_7574




    • 2 cups fresh arugula, packed
    • 1/4 cup walnuts
    • 1 clove garlic, minced
    • 1 lemon, juiced
    • 1/4 teaspoon salt or to taste
    • 1/4 cup olive oil


    Place all ingredients except for olive oil into food processor or blender.

    Pulse and then gradually add olive oil and continue processing until well blended.

    Place on the side or in the fridge if you are making ahead.

    FYI..I made double the recipe and had plenty left so I froze it!



    • 1 lb. jumbo shrimp, cleaned and tail off
    • 3 large zucchini, spiralized
    • 2 tablespoons olive oil (1 for shrimp, 1 for zucchini)
    • salt and pepper to taste


    Coat shrimp with 1 tablespoon olive oil and season with salt and pepper.

    Place either on grill pan or directly on grill for 2-3 minutes per side, remove and place aside.

    Add 1 tablespoon of olive oil to a non stick pan over medium heat.

    Add zucchini, sprinkle with salt and pepper. Gently toss for 1-1 1/2 minutes, so that the zucchini is al dente. (If you over cook, it will become very watery)

    Dollop the pesto on top of shrimp and serve over zucchini spaghetti or serve each on the side and let everyone serve themselves!

    Serve over shrimp, chicken, veggies, potatoes, rice or your favorite pasta!






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