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Zucchini Noodles with Pesto and Shrimp (25-Minutes)

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Zucchini Noodles with Pesto and Shrimp is a fast, fresh, and flavorful low-carb dinner made with spiralized zucchini, juicy sautéed shrimp, and herby pesto. This gluten-free, 25-minute recipe is perfect for a light yet satisfying meal any night of the week.

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

Instructions

  1. Spiralize the Zucchini: Use a spiralizer to make zucchini noodles. Pat dry with paper towels if they seem too wet.
  2. Cook the Shrimp: In a large skillet over medium heat, heat olive oil. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove from pan and set aside.
  3. Sauté Garlic and Zoodles: In the same skillet, cook garlic for 30 seconds. Add zucchini noodles and sauté for 2–3 minutes until just softened.
  4. Add Pesto and Shrimp: Stir in pesto, then return shrimp to the pan. Toss until everything is well coated and heated through.
  5. Finish with Lemon: Squeeze fresh lemon juice over the dish. Serve immediately with optional garnishes like Parmesan, red pepper flakes, or basil.

Notes

  • Substitute shrimp with chicken, scallops, or tofu.
  • Add extra vegetables like spinach, tomatoes, or mushrooms.
  • Use different types of pesto like arugula, kale, or sun-dried tomato.
  • Make it dairy-free by using vegan pesto and skipping the cheese.
  • Works well chilled for a refreshing pasta salad-style dish.

Nutrition

Find it online: https://cookedbymaya.com/zucchini-noodles-with-pesto-and-shrimp-25-minutes/