Pesto Pasta

Ingredients:

• 5-6 medium zucchini trimmed

• 1 teaspoon salt, divided

• 1 ripe avocado

• 1 cup packed fresh basil leaves

• 1/4 cup unsalted shelled pistachios

• 2 tablespoons lemon juice

• 1/4 teaspoon ground pepper

• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

• 3 cloves garlic, minced

• 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired

• 1 teaspoon Old Bay seasoning

Directions:

1. Spiral zucchini lengthwise into long, thin strands or strips. Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

2. Combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes.

4. Add 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 1-3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.