Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp — Better than takeout, ready in just 20 minutes. After making this many times, I’ve perfected the trick to keeping zucchini noodles crispy. The warm, fresh flavors will make your family beg for this easy dinner. If you love recipes like this, you’ll also enjoy Easy Raspberry Passionfruit Tequila Sour Cocktail Recipe and Crispy Feta Fried Eggs Easy Breakfast Recipe.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Better than takeout in just 20 minutes
- Crispy zucchini noodles tossed in homemade pesto
- Juicy grilled shrimp for a satisfying protein
- Customize with your favorite add-ins
What You'll Need for Quick Zucchini Noodles with Pesto and Grilled Shrimp
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Zucchini
- Shrimp
- Basil
- Garlic
- Pine nuts
- Olive oil
- Salt
- Pepper
- Pesto
- Red pepper flakes
- Lemon zest
- Lemon juice
- Optional: Parmesan cheese
- Optional: Cherry tomatoes
- Optional: Red onion
- Optional: Fresh basil
📝 Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler for best results.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time. → See on Amazon
- Food processor — Quickly blends pesto ingredients into a smooth sauce. → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare zucchini noodles: Spiralize or julienne peel 2 medium zucchinis. Toss with 1/2 teaspoon salt and set aside for 10 minutes to draw out moisture. Rinse and pat dry.
- Make pesto: In a food processor, combine 2 cups fresh basil, 1/4 cup pine nuts, 2 cloves garlic, 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.
- Cook shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound shrimp, season with salt, pepper, and 1/4 teaspoon red pepper flakes. Cook until pink, about 2-3 minutes per side.
- Toss zucchini noodles: In the same skillet, add zucchini noodles, 1/4 cup pesto, and 1 tablespoon lemon juice. Toss to coat, cooking just until heated through, about 2-3 minutes.
- Serve: Divide zucchini noodles among plates, top with grilled shrimp, and garnish with fresh basil, lemon zest, and parmesan cheese if desired.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Don't overcook zucchini noodles to prevent them from becoming soggy. Cook just until heated through.
- Time-saving tip: Prepare pesto and spiralize zucchini ahead of time for an even quicker dinner.
- Nutrition tip: Add extra vegetables like cherry tomatoes or red onion for a more balanced meal.
Storing & Reheating Quick Zucchini Noodles with Pesto and Grilled Shrimp
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare pesto and spiralize zucchini up to 1 day ahead.
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a gluten-free option, ensure your pesto is made without cheese or use a dairy-free alternative.
- Best substitution: Use chicken or tofu as a substitute for shrimp.
- Make-ahead: Prepare pesto and spiralize zucchini up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If zucchini noodles are too watery, pat them dry with a clean kitchen towel before tossing with pesto.
Want to level up this recipe?
Cast iron skillet — Evenly cooks shrimp and zucchini noodles for perfect results. → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil
- Garlic
- Pine nuts
- Olive oil
- Salt
- Pepper
Seasonings
- Pesto
- Red pepper flakes
- Lemon zest
- Lemon juice
Optional Toppings
- Parmesan cheese
- Cherry tomatoes
- Red onion
- Fresh basil
Instructions
- Prepare zucchini noodles: Spiralize or julienne peel 2 medium zucchinis. Toss with 1/2 teaspoon salt and set aside for 10 minutes to draw out moisture. Rinse and pat dry.
- Make pesto: In a food processor, combine 2 cups fresh basil, 1/4 cup pine nuts, 2 cloves garlic, 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.
- Cook shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound shrimp, season with salt, pepper, and 1/4 teaspoon red pepper flakes. Cook until pink, about 2-3 minutes per side.
- Toss zucchini noodles: In the same skillet, add zucchini noodles, 1/4 cup pesto, and 1 tablespoon lemon juice. Toss to coat, cooking just until heated through, about 2-3 minutes.
- Serve: Divide zucchini noodles among plates, top with grilled shrimp, and garnish with fresh basil, lemon zest, and parmesan cheese if desired.
Notes
- Chef tip: For a gluten-free option, ensure your pesto is made without cheese or use a dairy-free alternative.
- Best substitution: Use chicken or tofu as a substitute for shrimp.
- Make-ahead: Prepare pesto and spiralize zucchini up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If zucchini noodles are too watery, pat them dry with a clean kitchen towel before tossing with pesto.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare pesto and spiralize zucchini up to 1 day ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 24g
- Fat: 18g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 170mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Yes, spiralize zucchini up to 1 day ahead and store in the fridge. However, don't toss with pesto until ready to serve to prevent sogginess.
Overcooking or not patting dry after salting can cause zucchini noodles to become soggy. Cook just until heated through and pat dry before tossing with pesto.
Yes, thaw frozen shrimp according to package instructions before cooking. Ensure they're cooked through before serving.
Ensure your pesto is made without cheese or use a dairy-free alternative. Most other ingredients are naturally gluten-free.
Yes, add your favorite vegetables like cherry tomatoes, red onion, or bell peppers for a more balanced meal.
A Warm Final Note
I can’t wait for you to try Quick Zucchini Noodles with Pesto and Grilled Shrimp and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
