Make-ahead instructions (noodles):

This is a wonderful make-ahead recipe! You can spiralize the sweet potatoes in advance and store them in the fridge or freezer until ready to use. If refrigerating, store in an airtight container for up to 2 days. Alternatively, they'll last up to 3 months in the freezer (thaw at room temperature on a paper-towel lined plate to use).

Make-ahead instructions (pesto):

Pesto can be made up to 1 day in advance. Store in a sealed container in the refrigerator. Bring to room temperature before using.

Storing instructions:

Store the cooked dish in an airtight container in the fridge for 3 to 4 days. You might want to keep the sweet potato spirals and pesto separate so they don't get too soggy.

Reheat in the microwave until just warm, 1 to 2 minutes. Alternatively, reheat in an oiled skillet over medium-high until just warm, 3 to 5 minutes.

You could definitely try this recipe using spaghetti squash or zucchini noodles instead. If you're not a fan of cilantro, you could make my basil pesto to serve with it instead.

Sweet Potato Noodles with Shrimp and Cilantro Pesto

Description

Grain free noodles made from spiralized sweet potatoes, cooked until just tender, tossed with cilantro pesto and then topped with shrimp and peas. This makes a healthy gluten-free weeknight meal in under 45 minutes.

Ingredients

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1 large clove garlic
2 loosley packed cups cilantro leaves and stems, washed and spun dry
4 tablespoons extra-virgin olive oil, divided
1/4 cup pepitas (green pumpkin seeds)
1/4 cup grated Parmesan
1/2 teaspoon salt, divided
1 pound thawed, peeled and deveined large shrimp (26-35 ct.)
1 10–ounce bag frozen sweet peas, thawed
Freshly ground pepper
1 1/2 pounds sweet potatoes, peeled and cut into noodles with a spiralizer with 3 mm blade
Fresh lime wedges

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Instructions

With motor running in food processor, drop garlic through the feed tube and allow to process until minced. Open lid and add cilantro. Cover and turn processor on. Drizzle 2 tablespoons olive oil through feed tube and allow to process until the mixture becomes paste like, scraping sides as necessary. Add pepitas, Parmesan and ¼ teaspoon salt and process again, scraping sides as necessary, until smooth and pesto-like. Set aside.
Heat 1 tablespoon oil in a large skillet over high heat. Add shrimp and cook, turning once until bright pink and cooked through. Add peas and pepper and stir to combine. Cook, stirring often until the peas are just heated through, about 1 minute. Remove from heat and stir in ½ of the pesto. Cover to keep warm.
Heat the remaining 1 tablespoon oil over medium-high heat in a large straight sided skillet or wide Dutch oven. Add sweet potato noodles, the remaining ¼ teaspoon salt and cook, gently stirring occasionally. Add 2 tablespoons water to prevent from over browning as it cooks. Cook until wilted and al-dente, about 7 minutes. Remove from heat. Add the remaining cilantro pesto and gently stir to combine. Divide noodles among four bowls. Spoon the shrimp mixture over the noodles, dividing evenly and serve with lime wedges.

Notes

To Make Ahead: Pesto can be made up to 1 day in advance. Store in a sealed container in refrigerater. Bring to room temperature before using.

Prep Time: 40 minutes
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 495
Sugar: 15 g
Sodium: 836 mg
Fat: 18 g
Saturated Fat: 2 g
Carbohydrates: 53 g
Fiber: 10 g
Protein: 33 g