Shrimp Zucchini with Pistachio Pesto




This is perhaps the best recipe that has ever appeared on this site.

Better yet, it is one of the simplest. Even if you don’t like shrimp or zucchini noodles, the Pistachio Pesto packs such a flavor punch that you will never be the same. All other foods with seem bland and boring after today, my friends. Well, maybe not, but it is some pretty tasty stuff.

For a few years, I’d been communicating with Landon Veitch on Social Media and then came the day, last May, when I met him. He hails from Corvallis, Oregon and the Ninjas and I were in Portland to feed the masses at the CrossFit Games West Regional. Landon drove up to hang out with us for a few days and even brought his family on the last day. Along with his wife and two kids, he introduced me to a piece of paper with the recipe that I am sharing today. I made it for the first time on camera and was totally blown away. Like I said above, the Pesto alone will change your life!

A huge thanks to Landon for sharing the wealth. That’s really what it’s all about. Not keeping recipes secret, but sharing them for all to taste. I hope that you give today’s meal a go and know that when you do, you’re…

“Keeping It Paleo!”

Your Pal,

Paleo Nick

(With the Veitch clan in Portland…)

Shrimp Zucchini with Pistachio Pesto

For the Pesto:

  • 1 cup shelled pistachios
  • 2 large cloves of garlic, roughly chopped
  • 2 bunches of fresh basil
  • Olive Oil
  • 1 lemon, juiced
  • Salt and pepper to taste

For the pasta:

  • 2 zucchini, julienned
  • 2 squash, julienned
  • 1 tomato, chopped
  • 10 oz. wild caught shrimp, halved lengthwise
  • Olive oil
  • Salt and pepper to taste

Preparation Instructions:

  1. Pulse pistachios in a food processor until finely ground, add garlic and basil, then drizzle in olive oil until desired
    consistency is achieved. Scrape down sides and add lemon juice, pulse until color lightens. Season with salt and pepper to taste and set aside.
  2. Heat a 14” sauté pan over medium-high heat. Add oil to the pan, toss in the veggies and season with salt and pepper.
  3. Cook the noodles, stirring/tossing regularly, until half cooked (approximately 5 minutes). Add the shrimp to the pan and stir
    to incorporate. Cook for 2 minutes.
  4. Add pesto and make sure it coats all of the pasta, use a little water to loosen the pesto if needed. Cook for one minute.
  5. Plate the pasta, garnish with tomatoes and basil and enjoy!

“Keep It Paleo!”

Zone Breakdown:

Protein: (5)

Our protein comes form our shrimp. We have 10oz of shrimp, and with 2oz giving us one block that gives us 5 blocks.

Carbohydrates: (5)

Most of our carbs come from our “pasta” portion of the recipe, and ½ block comes from the pesto sauce. We have 2 zucchinis and 2 squashes. 1 block for each of these is 2 cups. If one zucchini gives us about 2 cups, then we have 4 blocks total from these. Additionally we have ½ block from the tomato. 2 tomatoes equal one block. Our other ½ block comes from the juiced lemon, the garlic cloves and the fresh basil. This gives us a total of 5 blocks.

Fats: (39)

Our fats come primarily from the pistachios. About 4g equals one block. In one cup there are 123g, so therefore we have about 30 blocks from the pistachios. Additionally we get some fats from our olive oil. We know that for every tablespoon of oil we add that gives us an additional 9 blocks into the recipe.

Balancing Act:

Our protein and carbs are balanced very nicely, and our fats are a little heavy. But really, as long as we are keeping the protein and carbs equal, we can bump up the fats a little…just be careful to not over eat too many fats in other meals.


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