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Zucchini Noodles with Pesto and Shrimp (25-Minutes)

Zucchini Noodles with Pesto and Shrimp

Looking for a light and flavorful dinner that’s ready in under 30 minutes?

Say hello to Zucchini Noodles with Pesto and Shrimp!

This recipe is the perfect blend of healthy, delicious, and easy-to-make.

Zoodles (zucchini noodles) are a fantastic low-carb alternative to pasta, and when paired with a rich, herby pesto and tender shrimp, you’ve got a winning meal.

Whether you’re eating clean or just want a fresh, vibrant dish, this recipe has you covered.

Bonus: It’s gluten-free and keto-friendly!

Ingredients Needed

Essential Ingredients:

  • 2 medium zucchinis, spiralized
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup pesto (store-bought or homemade)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Optional Add-Ons:

  • Cherry tomatoes, halved for a pop of color and sweetness.
  • Parmesan cheese, freshly grated for added richness.
  • Pine nuts, toasted for extra crunch.

Step-by-Step Guide

How to Spiralize Zucchini

  1. Use a spiralizer to create long, thin zucchini noodles.
  2. If you don’t have a spiralizer, use a julienne peeler or buy pre-spiralized zucchini.
  3. Lightly salt the noodles and let them sit for 10 minutes to remove excess water.

Cooking the Shrimp

  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and sauté until fragrant.
  3. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.

Combining the Ingredients

  1. Remove the cooked shrimp from the skillet and set aside.
  2. Add the zucchini noodles to the same skillet and cook for 1-2 minutes until slightly softened.
  3. Toss the noodles with pesto until evenly coated.
  4. Return the shrimp to the skillet and mix everything together.

Making Homemade Pesto (Optional)

  1. Combine fresh basil, garlic, pine nuts, parmesan, and olive oil in a food processor.
  2. Blend until smooth, adding olive oil as needed for consistency.
Zucchini Noodles with Pesto and Shrimp close up

Tips for Perfect Zucchini Noodles Every Time

Avoiding Soggy Zoodles

  • Don’t overcook! Zoodles only need 1-2 minutes to stay firm and fresh.
  • Salt and drain the noodles before cooking to remove excess moisture.

Adjusting Texture

  • Prefer raw? Skip cooking and toss raw zoodles directly with pesto.
  • Want a firmer bite? Sauté lightly and avoid covering the skillet while cooking.

Storing Leftovers

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently to maintain texture and flavor.

Why This Recipe Is Perfect for Any Occasion

Meal Prep-Friendly

  • Cook shrimp and spiralize zucchini ahead of time for quick assembly during busy weekdays.

Versatile and Customizable

  • Swap shrimp for chicken, tofu, or scallops.
  • Use vegan pesto to make it plant-based.

Perfect Pairings

  • Serve with a side salad or garlic bread for a complete meal.
  • Pair with a crisp white wine like Sauvignon Blanc for an elegant touch.

You can find more side dishes here.

FAQ’s

Can I Use Frozen Shrimp?

Yes! Just make sure to thaw and pat them dry before cooking.

What’s the Best Store-Bought Pesto?

Look for brands with fresh ingredients and no preservatives. Some favorites include Barilla and Rana.

How Do I Store Leftovers?

Store in an airtight container in the fridge and reheat gently on the stove or microwave.

Can I Use Other Noodles Instead of Zucchini?

Absolutely! Try spaghetti squash, sweet potato noodles, or even traditional pasta.

Zucchini Noodles with Pesto and Shrimp

Zucchini Noodles with Pesto and Shrimp (25-Minutes)

Zucchini noodles with pesto and shrimp is a quick, healthy, and delicious Italian-inspired recipe. Ready in just 25 minutes, this dish combines tender shrimp, flavorful pesto, and light zucchini noodles for a low-carb, gluten-free meal. Perfect for busy weeknights or elegant dinners!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Course Main Course

Cuisine Italian

Servings 4 Servings

Calories 320 kcal

  • 2 medium zucchinis spiralized
  • 1 lb shrimp peeled and deveined
  • ½ cup pesto store-bought or homemade
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • ¼ tsp salt
  • ¼ tsp black pepper

Optional Add-Ons:

  • 1 cup cherry tomatoes halved
  • 2 tbsp Parmesan cheese freshly grated
  • 1 tbsp pine nuts toasted

Preparation:

  • Spiralize the zucchini:

  • Use a spiralizer to create long, thin zucchini noodles. If you don’t have a spiralizer, use a julienne peeler or buy pre-spiralized zucchini.

  • Lightly salt the noodles and let them sit for 10 minutes to remove excess water. Pat dry with a paper towel.

  • Prepare the shrimp:

  • If using frozen shrimp, thaw them completely and pat dry with a paper towel.

Cooking:

  • Cook the shrimp:

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.

  • Add minced garlic and sauté for 30 seconds until fragrant.

  • Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque.

  • Remove the shrimp from the skillet and set aside.

  • Cook the zucchini noodles:

  • In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

  • Add the zucchini noodles and sauté for 1-2 minutes until slightly softened. Avoid overcooking to prevent sogginess.

  • Combine ingredients:

  • Add the pesto to the skillet with the zucchini noodles and toss until evenly coated.

  • Return the cooked shrimp to the skillet and mix gently to combine.

Keyword Zucchini Noodles with Pesto and Shrimp

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