1. What’s the best method for storing leftovers properly?

To store leftovers, place the pesto langostino zucchini pasta in an airtight container and refrigerate for up to 2 days. For best results, store the zucchini noodles and pesto separately to prevent excess moisture. Reheat gently on low heat or enjoy cold as a refreshing dish

2. Is it okay to use frozen langostinos in this recipe?

Yes, frozen langostinos can be used, but they should be thawed properly before cooking. Rinse them under cold water and pat them dry to remove excess moisture. This ensures they retain their delicate texture and don’t water down the dish.

3. How can I keep pesto looking fresh and vibrant?

To maintain bright green pesto, blanch the basil for a few seconds before blending, or add a small squeeze of lemon juice. Storing it in an airtight container with a thin layer of olive oil on top also helps prevent oxidation. Always refrigerate and use within a few days for the freshest flavor.

4. Can I replace langostino with shrimp in this dish?

Yes, shrimp is a great substitute for langostino, offering a similar seafood flavor and texture. Use small or medium shrimp, and cook them until pink and opaque before mixing them into the dish. Adjust seasoning as needed, since shrimp can have a slightly different taste.

5. What’s the trick to preventing zucchini noodles from getting soggy?

To avoid soggy zucchini noodles, pat them dry with a paper towel before cooking and sauté them briefly over medium heat for 1-2 minutes. Avoid adding salt too early, as it draws out moisture. Serving the dish immediately after mixing prevents the noodles from becoming watery.

How to Make Pesto Langostino Zucchini Pasta in 20 Minutes

Name: How to Make Pesto Langostino Zucchini Pasta in 20 Minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 2 medium zucchinis, spiralized; 1 cup langostino shrimp, cooked and thawed if frozen; 1 tbsp olive oil; ¼ tsp salt; 2 cups fresh basil leaves; ½ cup extra virgin olive oil; ⅓ cup toasted pine nuts; 2 cloves garlic, minced; ½ cup freshly grated Parmesan cheese; Salt and pepper, to taste; ½ cup cherry tomatoes, halved; 1 tsp lemon juice; ¼ tsp crushed red pepper flakes

Description

This quick and flavorful Pesto Langostino Zucchini Pasta is a perfect blend of fresh ingredients, rich seafood, and homemade pesto. Ready in just 20 minutes, this dish is a healthy, low-carb alternative to traditional pasta, making it an excellent choice for busy weeknights. With vibrant basil pesto, tender langostino, and spiralized zucchini, this meal is both light and indulgent.

Ingredients

Scale

For the Zucchini Pasta:

2 medium zucchinis, spiralized
1 cup langostino shrimp, cooked and thawed if frozen
1 tbsp olive oil
¼ tsp salt

For the Pesto Sauce:

2 cups fresh basil leaves
½ cup extra virgin olive oil
⅓ cup toasted pine nuts
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
Salt and pepper, to taste

Optional Add-ons:

½ cup cherry tomatoes, halved
1 tsp lemon juice
¼ tsp crushed red pepper flakes

Instructions

Prepare the Zucchini Noodles: Wash and spiralize the zucchini. Pat dry with a paper towel to remove excess moisture.
Sauté the Langostino: In a pan, heat 1 tbsp of olive oil over medium heat. Add langostino and a pinch of salt, cooking for 3-4 minutes until heated through. Remove from heat.
Make the Pesto: In a blender or food processor, combine basil, garlic, pine nuts, and Parmesan. Blend while slowly drizzling in olive oil until smooth. Season with salt and pepper.
Combine Everything: Toss the zucchini noodles with the pesto until evenly coated. Add the sautéed langostino and optional cherry tomatoes or red pepper flakes.
Serve Immediately: Garnish with extra Parmesan and basil. Enjoy fresh!

Notes

For a dairy-free pesto, substitute Parmesan with nutritional yeast.
If using frozen langostinos, thaw and pat dry before cooking.
To keep the pesto green, store it with a thin layer of olive oil on top.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian-Inspired

Nutrition

Serving Size: -
Calories: 350
Sugar: 3g
Sodium: 450mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 20g
Cholesterol: 75mg

Keywords: Pesto zucchini pasta, langostino pasta, keto zucchini noodles, healthy seafood pasta, quick pesto recipe