Zucca Spaghetti with Walnut Ginger Pesto & Lemon Shrimp
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- 1- 4-lb spaghetti squash, halved lengthwise
- 2 packed cups fresh basil leaves, plus 2 tbsp chopped basil for garnish
- 1/2 cup toasted unsalted walnuts,(2 oz)
- 1-inch piece fresh ginger, peeled and roughly chopped
- salt 1/2 tsp, divided
- 6 tbsp e.v.o.o, divided
- 3 cloves garlic chopped
- ground black pepper
- 1-lb large shrimp, peeled and deveined
- Zest and juice of 1 lemon
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Preheat oven to 400 F. Place squash cut side down in a large baking dish. Add enough water to cover bottom of dish in a thin layer. Cover with foil and bake until flesh is tender when pierced with fork, 30 to 40 minutes. Transfer to a work surface and use a fork to scrape out flesh in spaghetti like strands, add to a large bowl.
Meanwhile, prepare pesto; In a food processor, combine basil leaves, walnuts, ginger and 1/8 tsp salt. Pulse until finely chopped, scraping down sides of bowl as needed. With processor running, slowly pour in 1/4 cup oil through the feed tube. Scrape down sides of bowl; run processor again and slowly pour 1/4 cup water through the feed tube. (if you prefer a thinner texture, add more water, 1 tbsp at a time.)
In a large skillet on medium, heat 1 tbsp oil. Add garlic, and cook, stirring frequently, until fragrant, 1 minute. Add squash, 1/8 tsp salt and 1/2 tsp pepper and cook, stirring gently, until heated through, 3 to 4 minutes. Divide among 4 plates. Top each plate of squash evenly with pesto . Wipe out skillet.
In same skillet on medium, heat remaining 1 tbsp oil. Season with shrimp with remaining 1/4 tsp salt and 1/2 tsp pepper. Add to skillet and cook, turning once or twice, until lightly browned and opaque in the center, about 4 minutes. Top plates evenly with shrimp. Drizzle lemon juice over top and garnish with lemon zest and chopped basil.