Zucchini Noodles with Avocado Pesto Shrimp recipes

Ingredients

• 5-6 medium zucchini (2¼-2½ pounds total), trimmed
• ¾ teaspoon salt, divided
• 1 ripe avocado
• 1 cup packed fresh basil leaves
• ¼ cup unsalted shelled pistachios
• 2 tablespoons lemon juice
• ¼ teaspoon ground pepper
• ¼ 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
• 1-2 teaspoons Old Bay seasoning

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