The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
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
- 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.
Cooking the Shrimp
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant.
- Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
Combining the Ingredients
- Remove the cooked shrimp from the skillet and set aside.
- Add the zucchini noodles to the same skillet and cook for 1-2 minutes until slightly softened.
- Toss the noodles with pesto until evenly coated.
- Return the shrimp to the skillet and mix everything together.
Making Homemade Pesto (Optional)
- Combine fresh basil, garlic, pine nuts, parmesan, and olive oil in a food processor.
- Blend until smooth, adding olive oil as needed for consistency.
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 (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!
- 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:
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Heat 1 tablespoon of olive oil in a large skillet over medium heat.
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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:
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In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
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Add the zucchini noodles and sauté for 1-2 minutes until slightly softened. Avoid overcooking to prevent sogginess.
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Combine ingredients:
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Add the pesto to the skillet with the zucchini noodles and toss until evenly coated.
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Return the cooked shrimp to the skillet and mix gently to combine.
