- 2 1/2 cups of fresh grated aged parmesan cheese
- 1 cup of fresh basil
- 1 cup of flat leaf Italian parsley ( Continental parsley)
- Juice from 1 lemon
- 8 medium size zucchinis
- 4 cloves of garlic
- 1 cup of shelled pistachio nuts
- Sea salt and cracked pepper to taste
- cooking spray
- 1 sheet of parchment ( baking paper)
- 18 jumbo shrimp
- 1 1/2 cups of panic breadcrumbs.
- 1/3 cup of dry vermouth
- 1 small bottle of extra virgin olive oil.
TO MAKE LINGINI ZUCHINI NOODLES:
Using a potato peeler, peel all zucchinis . Place a non stick fry pan onto a medium to high heat, drizzle enough olive oil, just to coat the bottom of the pan, in batches, place shredded zucchini , toss for just 4 mins, remove and place into a micro wave proof bowl. Complete till all zucchini is cooked, set aside.
TO MAKE PANKO BREADCRUMB MIX:
Place a non stick fry pan onto a medium heat, add 1/2 cup of extra virgin olive oil, a pinch of sea salt and cracked pepper, and 3 finely chopped cloves of garlic, stir for 2 minutes, add panko breadcrumbs, continue to stir, add 1/3 cup of dry vermouth, stir until breadcrumbs are golden. Remove from heat, add 1/2 cup of grated parmesan cheese, stir.
TO MAKE PISTACHIO PESTO SAUCE:
Finely chop 1 clove of garlic, place in a food processor the following, ( pinch of salt and pepper, basil, parsley, pistachio nuts, juice of one lemon, 1 cup of parmesan cheese, 1 finely chopped clove of garlic, 3/4 cup of olive oil.) Pulse, till you have a paste consistency. Remove from processor, place into a bowl, set aside.
HOW TO MAKE PARMESAN WAFERS:
Pre heat Oven to 350 F or 176 C , spray cooking spray onto a non stick baking pan, place parchment paper ( baking paper), place 6 even small mounds of grated parmesan cheese onto sheet ( approx 1 cup of parmesan cheese). Place in oven for approximately 8-10 mins, you want them to be lightly golden, remove at this point. Set aside.
HOW TO COOK SHRIMP/PRAWNS:
Place a non stick fry pan on a medium to high heat, add a light coating of olive oil and a pinch of sea salt, place in Jumbo shrimp ( prawns), stir until every pink in colour, remove from heat. Place prawns/shrimp into a bowl.
Place linguini zucchini in microwave for about 4 mins or until zucchini is warm, remove.
Split pesto mix into 2 separate amounts, stir one amount into zucchini bowl, and the other into the bowl of shrimp/prawns. Stir evenly in both bowls.
In the middle of a plate place a medium size amount of linguini zucchini, place 3 Jumbo shrimp, top with a parmesan wafer. Sprinkle in a diagonal line across the plate your panko breadcrumb mix.
Recipe and images from Lisa Mead