Name: Zucchini Noodles with Pesto and Shrimp (25-Minutes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: 3 medium zucchinis, spiralized; 1 tablespoon olive oil; 1 lb shrimp, peeled and deveined; 2 cloves garlic, minced; Salt and pepper, to taste; 1/3 cup pesto (homemade or store-bought); Juice of 1/2 lemon; Optional: red pepper flakes, grated Parmesan, fresh basil for garnish

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Zucchini Noodles with Pesto and Shrimp is one of my favorite quick, light meals that still feels indulgent. Fresh spiralized zucchini, coated in herby pesto and topped with juicy sautéed shrimp, makes for a vibrant and satisfying dish I can whip up in just 25 minutes. It’s low-carb, naturally gluten-free, and bursting with flavor.

Why You’ll Love This Recipe

I love this recipe because it’s healthy without being boring. It comes together fast, making it perfect for busy weeknights, but the fresh ingredients and bold flavors make it feel like something I’d order at a café. It’s a great way to get in more veggies, and I can easily swap or add ingredients depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium zucchinis, spiralized
1 tablespoon olive oil
1 lb shrimp, peeled and deveined
2 cloves garlic, minced
Salt and pepper, to taste
1/3 cup pesto (homemade or store-bought)
Juice of 1/2 lemon
Optional: red pepper flakes, grated Parmesan, fresh basil for garnish

Directions

Spiralize the Zucchini
I use a spiralizer to turn the zucchinis into noodles. If they seem too wet, I pat them dry with paper towels to avoid a soggy dish.
Cook the Shrimp
In a large skillet, I heat olive oil over medium heat. I add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side, until pink and opaque. I remove them from the pan and set them aside.
Sauté Garlic and Zoodles
In the same skillet, I add the garlic and cook for about 30 seconds. Then I toss in the zucchini noodles and cook for 2–3 minutes, just until slightly softened.
Add Pesto and Shrimp
I stir in the pesto and return the shrimp to the pan, tossing everything together until well coated and heated through.
Finish with Lemon
I squeeze fresh lemon juice over the top and give it a final toss. I serve it immediately with optional garnishes like red pepper flakes, grated Parmesan, or fresh basil.

Servings and timing

This recipe serves 2–3 people. It takes about 10 minutes to prep and 15 minutes to cook, for a total of 25 minutes from start to finish.

Variations

Use other proteins: I swap shrimp for grilled chicken, scallops, or tofu.
Add veggies: Cherry tomatoes, spinach, or mushrooms go great in this dish.
Try different pesto: I sometimes use sun-dried tomato or vegan pesto for a twist.
Make it dairy-free: I use dairy-free pesto and skip the cheese garnish if needed.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over low heat. I avoid the microwave—it can make the zucchini too watery. I don’t recommend freezing this dish, as the zoodles don’t hold up well after thawing.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

Do I need to salt the zucchini noodles first?

Not for this recipe. Since I cook them quickly, they stay firm enough without pre-salting. But I do pat them dry if they release a lot of water.

What kind of pesto should I use?

I like classic basil pesto, but arugula, kale, or avocado pesto also work well. Store-bought is convenient, but homemade gives me more control over flavor.

How do I make this spicier?

I add red pepper flakes while cooking or toss in a dash of hot sauce with the pesto.

Can I serve this cold?

Yes, it works great as a chilled pasta salad—just cook the shrimp and zucchini noodles, then chill everything before adding pesto and lemon juice.

Conclusion

Zucchini Noodles with Pesto and Shrimp is a fast, flavorful, and fresh meal I can feel good about eating. With just a few ingredients and one pan, it’s perfect for those nights when I want something easy and satisfying without sacrificing flavor. Light, zesty, and full of color—this dish never disappoints.