15-Minute Spicy Shrimp with Pesto Noodles

• kale↗1 cup
• spinach↗1 cup
• mixed basil and/or parsley (more basil is better, but can substitute parsley if basil is scarce)1 cup
• almonds↗0.75 cup
• olive oil↗0.5 cup
• water↗0.25 cup
• salt↗0.5 teaspoon
• garlic cloves↗2
• juice of one lemon (or 2 if your lemon is not very juicy)1
• butter or oil↗1 tablespoon
• shrimp↗1
• chili powder and cumin, plus any other spices to taste1
• salt and pepper
• medium zucchini4

Step-by-step instructions

1. 1

   For the pesto, blend all ingredients in a food processor or blender until almost smooth (or to your desired consistency). You’ll get about 2 cups of pesto. Set aside one cup for this recipe and keep the other for later (you can freeze it, but we store it in the fridge as it works well with almost everything).

2. 2

   Heat the butter or oil over medium‑high heat. Add the shrimp and toss them with the spices – I usually do this directly in the pan to avoid extra dishes, and I don’t measure the spices precisely – just eyeball it until they’re well coated. Sauté the shrimp until the spices evenly coat them and they are fully cooked (they will no longer be translucent).

3. 3

   Slice the zucchini into long strips resembling noodles – best done with a spiralizer, but a vegetable slicer works too. Toss the zucchini noodles with the reserved pesto and top with the shrimp.