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Cooking With Chef Hermann: Vegetable Noodles with Shrimp and Pistachio Pesto

Vegetable Noodles with Shrimp and Pistachio Pesto


  • 6 TB roasted pistachios, divided
  • 1 garlic clove, chopped
  • 1 tsp lemon zest
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 C basil leaves
  • 1 TB lemon juice
  • 1 oz parmesan cheese
  • 2 TB Olive oil
  • 2 TB water
  • 1 lb peeled and deveined shrimp
  • 1 large zucchini, spiralized
  • 2 Carrots cut into ribbon strips


In a food processor: combine 1.4 C pistachios, garlic, lemon zest, salt and pepper. Pulse 6 to 8 times.  Add basil, parmesan and lemon juice.  Pulse.  While running processor, slowly drizzle oil until paste forms.  Set Aside.

Heat oil in skillet over medium high heat.  Add shrimp and cook through, about 2 minutes. Add pesto and vegetables, gently incorporate carefully as noodles are delicate.  Divide onto four plates and serve.