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Pesto Zucchini Noodles with Baked Shrimp by Gordon Ramsay


Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

pesto zucchini noodles with baked shrimp on a dinner plate

Since Shawn started eating fewer carbs this past spring, it seems like zucchini and cauliflower have taken over our kitchen. It’s honestly really impressive how many things those two vegetables can stand in for! 

One of my favorite way to eat zucchini is cut into long, noodle-like strands called zucchini noodles, or zoodles. (If you’re British and call zucchini courgette, you’d call this courgetti with is super fun to say!)

It’s easy to find pre-cut zucchini noodles at the grocery store since low carb diets are so popular right now. I buy those when I’m looking for something quick, but I usually prefer to cut it myself using a spiralizer. That way I can use a smaller setting for more of an angel hair like thickness. Thinner zoodles are more tender without being soggy, and we love eating them raw or just warmed through. 

When I’m just looking to get something on the table fast, I make zucchini noodles with red sauce and sausage or meatballs. But when I have more time, I love getting creative and using them in recipes like Pepper Jack Smothered Chicken with Southwest Zoodles or Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts. 

These pesto zucchini noodles with baked shrimp fall somewhere in between. They’re really simple and easy to make – especially if you use store-bought pesto – but they have an elegant, special occasion feeling to them.

ingredients to make homemade pesto

How to make homemade pesto for pesto zucchini noodles

Homemade pesto really takes these zoodles over the top. I use the pesto recipe that Samin Nosrat shared in Salt, Fat, Acid, Heat and it’s really worth the effort. 

Samin’s recipe is different than other pesto recipes I’ve made. She has you start by grinding pine nuts into a ut butter-like paste. This paste emulsifies the pesto and gives it a super creamy texture and more consistent flavor. It’s a great extra step! 

Next, you add tons of fresh basil, salt, and parmesan cheese and drizzle in your best olive oil. If you feel like being extra, you can mash it all together using a mortar and pestle. There’s something really soothing about doing it that way. But if you don’t have one, or if you’re feeling impatient, a food processor works just as well. 

Or, you know, just buy some pesto at the grocery store. No judgment. For the best flavor, look for tubs of fresh refrigerated pesto sold in the produce section. 

mortar and pestle with pesto

shrimp and tomatoes on a baking sheet

How to make Baked Shrimp

To keep this recipe on the simpler side, I roasted the shrimp and tomatoes instead of cooking them on the stovetop.

The gentle heat of the oven cooks the shrimp perfectly every time and they don’t get overcooked or rubbery. At the same time, the tomatoes cook down and get a jammy texture and concentrated tomato flavor, without drying out. They’re amazing combined with that delicious homemade pesto! 

If you’re using frozen shrimp, just be sure to defrost them before placing them on the baking sheet. Otherwise, they can get waterlogged and soggy. You’ll also want to be sure to peel and devein the shrimp if you didn’t buy them cleaned. 

Pesto zucchini noodles with baked shrimp and tomatoes on a blue serving platter

Pesto Zucchini Noodles with Baked Shrimp

Pesto Zucchini Noodles with Baked Shrimp

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

Ingredients

  • 1 pound defrosted raw shrimp (large)
  • 2 cups cherry tomatoes, halved
  • 2 zucchini, spiralized
  • 1/16 cup pine nuts
  • 1 garlic clove, smashed
  • 1/4 cups basil
  • 1/12 cup shredded Parmesan cheese
  • 1/12 cup olive oil
  • Additional Parmesan cheese and basil for garnishing, if desired

Instructions

  1. Heat your oven to 400F.
  2. Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.
  3. Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.
  4. Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.
  5. Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.
  6. Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)
  7. Divide between four plates. Serve immediately.

Notes

Maximize your time by making the pesto while the oven heats up!

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Nutrition Information

Yield 4 Serving Size 1
Amount Per ServingCalories 165 Total Fat 8g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 145mg Carbohydrates 6g Net Carbohydrates 4g Fiber 2g Sugar 3g Sugar Alcohols 0g Protein 18g



BAKED OATMEAL CUPS – Butter with a Side of Bread by Gordon Ramsay


Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

Baked Oatmeal Cups are the perfect solution to those busy mornings when everyone is scrambling to get out the door on time! I have been making more of an effort to eat a healthy breakfast every day and these Baked Oatmeal cups make it easy because you can make them in advance and just grab a couple on your way out the door!

Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

What ingredients are in baked oatmeal cups?

-2 eggs

-1 teaspoon vanilla extract

-2 cups unsweetened applesauce

-1 tablespoon honey

-1½ cups unsweetened almond milk (regular milk works fine too)

-2½ cups rolled oats

-1 tablespoon ground cinnamon

-1½ teaspoons baking powder

Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

How do you make baked oatmeal cups?

First you need to combine the eggs, vanilla, applesauce, honey and milk together and mix until well combined.

In a separate bowl, mix the oats, cinnamon and baking powder together. Add the oat mixture to the applesauce mixture and stir until completely mixed. Scoop the batter into well-greased muffin tins. (My favorite way to scoop muffins is to use a large cookie scoop! You will use a #16 scoop which is perfect for cupcakes and muffins – it gives you the perfect amount of batter every single time and all of your baked goods will be consistent in size.) 

If you want to add toppings, place them on top of each oatmeal cup and use a toothpick or butter knife to slightly swirl them into the batter. Bake the oatmeal cups at 350°F for 26-30 minutes or until golden brown. Serve the baked oatmeal immediately or cool to room temperature and store in an airtight container. The oatmeal cups can be stored at room temperature for 2-3 days.

I prefer baked oatmeal when it is warm, but baked oatmeal cups are also good at room temperature. Each baked oatmeal cup can be reheated very easily in the microwave – just microwave each cup for about 15 seconds.

 

How to make baked oatmeal cups

Baked Oatmeal Cups

Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal cups

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 12

Calories: 104kcal

Ingredients

  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups unsweetened applesauce
  • 1 tablespoon honey
  • cups unsweetened almond milk regular milk works fine too
  • cups rolled oats
  • 1 tablespoon ground cinnamon
  • teaspoons baking powder

Instructions

  • First you need to combine the eggs, vanilla, applesauce, honey and milk together and mix until well combined.

  • In a separate bowl, mix the oats, cinnamon and baking powder together. Add the oat mixture to the applesauce mixture and stir until completely mixed. Scoop the batter into well-greased muffin tins. (My favorite way to scoop muffins is to use a large cookie scoop! You will use a #16 scoop which is perfect for cupcakes and muffins – it gives you the perfect amount of batter every single time and all of your baked goods will be consistent in size.)

  • If you want to add toppings, place them on top of each oatmeal cup and use a toothpick or butter knife to slightly swirl them into the batter. Bake the oatmeal cups at 350°F for 26-30 minutes or until golden brown. Serve the baked oatmeal immediately or cool to room temperature and store in an airtight container. The oatmeal cups can be stored at room temperature for 2-3 days.

  • I prefer baked oatmeal when it is warm, but baked oatmeal cups are also good at room temperature. Each baked oatmeal cup can be reheated very easily in the microwave – just microwave each cup for about 15 seconds.

Nutrition

Calories: 104kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 152mg | Fiber: 3g | Sugar: 6g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

What toppings can you add to baked oatmeal?

You can add so many different things to baked oatmeal to make it even more delicious! Fresh or dried fruit both work wonderfully in baked oatmeal. Here are a few ideas:

  • raspberries
  • blueberries
  • miniature chocolate chips
  • bananas
  • raisins
  • peaches
  • apples
  • blackberries
  • dried cherries

Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

I love that each batch makes 24 baked oatmeal cups! Everyone in the family can choose their own toppings and customize several oatmeal cups that are just the way they like them! My kids are a lot more likely to eat healthy foods when they are involved in preparing them. Choosing and adding their own toppings to the baked oatmeal is fun and easy for even small children to do!

Can you freeze baked oatmeal cups?

You can freeze baked oatmeal cups for up to 2 months if they are wrapped in plastic wrap and stored in an airtight container. The baked oatmeal cups can be thawed to room temperature or you can heat them up in the microwave if you prefer to eat them warmed.

How many baked oatmeal cups are in one serving size?

Two baked oatmeal cups equal one serving. Each serving (before toppings) has about 100 calories, 18 grams of carbohydrates, 3 grams of protein and 2 grams of fat.

Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

What type of milk to use in baked oatmeal?

This recipe calls for almond milk, but you can use soy milk or regular milk – any milk will work just fine!

Is baked oatmeal gluten-free?

Yes, baked oatmeal is gluten-free as long as you make sure to use oats that are gluten-free. There are certain brands of oats that are certified as being gluten-free and they will clearly state that on the packaging.

Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

Can you use quick oats in baked oatmeal?

I prefer to use rolled oats in baked oatmeal because I like the consistency and texture of them better. You can definitely swap quick oats instead, but the texture of the baked oatmeal will be a little less chewy and a little more dense. This is definitely a personal preference thing so use whichever kind you like better!

Baked Oatmeal Cups are healthy, delicious and perfectly pre-portioned for a quick breakfast on the go! This baked oatmeal recipe is wonderful to make in advance and then can be enjoyed any time you need a fast, easy and nutritious breakfast.

Savory Breakfast Ideas:

Sweet Breakfast Recipes:

Baked Oatmeal Cups are gluten-free, healthy and delicious. This baked oatmeal recipe is simple to make and can be made in advance for a fast, easy and nutritious breakfast.

Baked Oatmeal Cups are already pre-portioned and can be made ahead for a quick, easy, delicious and healthy breakfast on the go!

Baked Oatmeal Cups are already pre-portioned and can be made ahead for a quick, easy, delicious and healthy breakfast on the go!

Baked Philly Cheesesteak Sliders – Go Giants! by Gordon Ramsay


The Philly Cheesesteak is a simple
sandwich to make, as long as you’re making them in a restaurant. To make a
proper one, you need a professional meat slicer, and a very hot flattop grill,
which aren’t things most people have at home. 

That’s why I loved this baked
slider method so much. It’s really close in taste and texture, plus, as I
mentioned in the video, the small rolls make me feel like a big man.

I love the combo of provolone and cream
cheese here, but if you’re a Cheese Wiz head, you can easily switch in some
mild orange cheddar, and you’ll swear you’re at Pat’s. Of course, you could
just skip the cream cheese, and actually use Cheese Whiz, but I really hope you
don’t. 

Speaking of feeling like a giant, football season is upon
us, and I can’t think of a better sandwich to make for your buddies coming over
to watch the game. Especially if they’re from Philly, and don’t like the
Giants, since you can share my theory with them. Regardless, I really do hope
you give these baked Philly cheesesteak sliders a try soon. Enjoy!

Ingredients for 10 Baked Philly Cheesesteak Sliders:

10 mini sandwich rolls, or crusty not-sweet dinner rolls

1 tablespoon olive oil

1 pound top sirloin steak

salt, freshly ground black pepper, and cayenne to taste

1/2 cup diced onion

1/2 cup sliced, or chopped pickled peppers

1/2 cup soft cream cheese

1 1/2 cups provolone cheese for filling, plus at least 1 cup
more for tops

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Note: Be sure to taste your filling for salt before stuffing
rolls

– Bake at 425 F. for about 15 minutes.

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