If you love dishes that are as fresh as they are flavorful, you’re in for a treat with Pesto Shrimp Zoodles! This vibrant, easy weeknight dinner stars juicy shrimp, spiralized zucchini, and a big spoonful of bright, garlicky pesto. Every bite is a colorful celebration, and best of all, it comes together in under 20 minutes—perfect for busy nights or when you’re just craving something healthy and delicious.
Why You’ll Love This Recipe
- Light & Satisfying: Pesto Shrimp Zoodles is the ultimate balance of comfort and freshness—light on carbs, heavy on flavor!
- Incredibly Fast: You can have this beautiful dish on the table in under 20 minutes from start to finish—even with homemade pesto.
- Full of Color & Nutrition: Between the emerald pesto, juicy cherry tomatoes, and tender zucchini ribbons, every forkful is a rainbow of nutrients.
- Totally Customizable: Whether you want to swap shrimp, change up your veggies, or make it dairy-free, this recipe fits your cravings and your diet.
Ingredients You’ll Need
What makes this recipe such a winner? It starts with a handful of fresh, simple ingredients that really shine together. Each one plays a special role—adding pops of color, bursts of flavor, or that “can’t-stop-eating-this” texture zoodle lovers rave about.
- Zucchini (spiralized): These transform into twirlable “zoodles” that soak up pesto without wilting into mush—choose large, firm zucchini for the best noodles.
- Pesto: A good quality pesto makes all the difference, infusing the whole dish with herby, garlicky, cheesy goodness—try homemade or your favorite store brand.
- Large Shrimp (peeled & deveined): Juicy, protein-packed shrimp cook up lightning-fast and give the meal a decadent feel.
- Italian Seasoning: Blend of dried herbs (or use garlic powder, oregano, and basil) for extra savory goodness on the shrimp.
- Salt & Pepper: Essential for seasoning every layer—don’t be shy!
- Olive Oil: Adds a silky texture and helps everything cook just right.
- Cherry Tomatoes (halved): Little jewels bursting with sweetness and color, the perfect contrast to rich pesto.
- Grated Parmesan Cheese: Salty, savory sprinkles that bring everything together (and melt beautifully on top).
- Optional: Fresh Parsley (chopped): For that vibrant, restaurant-style finish if you love a pop of green.
Variations
The beauty of Pesto Shrimp Zoodles is how easy it is to tweak. Whether you’re making it dairy-free, want a vegan option, or just using up whatever’s in the fridge, there’s room to make this dish your own.
- Protein Swap: Try grilled chicken, seared scallops, or crispy tofu instead of shrimp for a different spin.
- Change Up the Pesto: Use sun-dried tomato pesto, vegan pesto, or even a cashew-based version for a new flavor profile.
- No Spiralizer? Substitute store-bought zucchini noodles or swap in thinly sliced sautéed bell peppers, spinach, or even lightly cooked whole-grain spaghetti if you’re not watching carbs.
- Extra Veggies: Toss in a handful of baby spinach, julienned carrots, or roasted asparagus for even more nutritional punch and color.
How to Make Pesto Shrimp Zoodles
Step 1: Sauté the Shrimp with Flavor
Heat most of your olive oil in a large pan over medium-high heat. Toss in the shrimp, sprinkle on Italian seasoning, salt, and pepper, and let them sizzle for just 2-3 minutes. You’ll know they’re perfect when they turn gorgeous pink and opaque—don’t overcook! Once they’re done, scoop them out to a plate and cover to keep warm.
Step 2: Sauté the Zoodles
Give your pan a quick wipe with a paper towel and add the remaining olive oil. Toss in the zucchini noodles with a pinch of salt and pepper. Sauté, stirring occasionally, for 3-4 minutes. The goal is zoodles that are just tender but still have a nice bite—they should never be soggy!
Step 3: Add Pesto and Finish the Dish
Stir that glorious pesto into the warm zoodles, coating every swirl. Next, arrange the shrimp on top and scatter the cherry tomatoes over everything. Let it warm through for a minute, then shower with grated parmesan. Serve right away, hot from the pan, for maximum flavor and texture.
Step 4: Garnish and Serve
Spoon the Pesto Shrimp Zoodles into bowls and finish with a flourish of chopped parsley if you love extra color. If you like a little heat, a sprinkle of crushed red pepper is fabulous here, too!
Pro Tips for Making Pesto Shrimp Zoodles
- Zoodle Texture Matters: Always spiralize your zucchini just before cooking for the freshest, crunchiest results—prepped too far in advance, they’ll release extra water and get limp.
- Shrimp Perfection: Use raw, not pre-cooked, shrimp so they soak up the seasoning and stay super juicy—watch closely as they cook fast!
- Pesto Timing: Add the pesto off heat or just at the end; cooking pesto too long can dull the fresh basil flavor and color.
- Don’t Crowd the Pan: Sauté zoodles in batches if necessary—overcrowding creates steam and makes them soggy instead of lightly crisp-tender.
How to Serve Pesto Shrimp Zoodles
Garnishes
Finish your Pesto Shrimp Zoodles with a generous dusting of grated parmesan, fresh parsley, or a sprinkle of chili flakes for subtle heat. Even a few shavings of lemon zest will wake up the flavors and give your plate a beautiful gourmet appeal.
Side Dishes
Keep it light with a crisp green salad, or warm crusty bread to soak up any extra pesto. Roasted asparagus, garlicky green beans, or a citrusy quinoa salad make lovely companions if you’re serving this meal for company.
Creative Ways to Present
For a fun twist, twirl your zoodles into a nest in a shallow bowl and pile the shrimp and tomatoes high in the center. Individual cast-iron skillets or colorful plates bring a restaurant touch right to your table. Drizzle with a bit of extra pesto for an artistic splash!
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Shrimp Zoodles can be stored in an airtight container in the fridge for up to two days. The zoodles will soften over time, but the flavors stay irresistible—the perfect quick lunch the next day!
Freezing
While shrimp and pesto freeze well, zucchini noodles don’t—their water content causes them to thaw mushy. If you want to meal prep, freeze just the cooked shrimp and pesto, then toss with fresh zoodles when ready to eat.
Reheating
Reheat gently in a skillet over medium-low heat, stirring just until warmed through. Avoid microwaving for too long, as the zoodles can overcook and go soggy. Add a fresh spoonful of pesto or parmesan if things need a flavor boost!
FAQs
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Can I use pre-cooked shrimp for Pesto Shrimp Zoodles?
While you can use pre-cooked shrimp in a pinch, raw shrimp is best for this recipe—it absorbs seasoning better and won’t overcook during the brief sauté. If using pre-cooked, add them just long enough to warm through.
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How do I keep my zoodles from getting watery?
Always sauté the zoodles over medium-high heat just until tender. Overcooking or letting them sit in the pan can make them release water. Spiralizing just before cooking also helps preserve their bite!
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Can I make Pesto Shrimp Zoodles dairy-free?
Absolutely—just use a vegan pesto (either homemade or store-bought) and skip the parmesan or use your favorite dairy-free cheese alternative for garnish.
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What can I use instead of spiralized zucchini?
If you don’t have a spiralizer, many grocery stores now carry pre-spiralized zucchini in the produce section. Alternatively, thinly slice the zucchini or use other quick-cooking vegetables, or even whole grain spaghetti for a heartier, higher-carb dish.
Final Thoughts
There’s something magical about the combination of juicy shrimp, zingy pesto, and crunchy zoodles—it’s a meal that always brightens my weeknight table! If you haven’t tried Pesto Shrimp Zoodles yet, this is your sign. I hope you adore every fresh, garlicky, twirlable bite. Let me know how you customize it—happy cooking!
Print
Pesto Shrimp Zoodles Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Enjoy a light and flavorful meal with this Pesto Shrimp Zoodles recipe. Succulent shrimp served on a bed of zucchini noodles coated in pesto, topped with cherry tomatoes and parmesan cheese. A perfect dish for a quick and healthy dinner option.
Ingredients
Zucchini Noodles:
- 3 large zucchini, spiralized
Pesto Sauce:
- 1/2 cup pesto
Shrimp:
- 1 pound large shrimp, peeled, deveined
Seasoning:
- 2 teaspoons Italian seasoning or equal parts of garlic powder, dried oregano, and dried basil
Other:
- Salt and pepper to taste
- 1 tablespoon olive oil, divided use
- 1 cup cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
- Optional: chopped parsley for garnish
Instructions
- Cook Shrimp: Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add shrimp, sprinkle with Italian seasoning, salt, and pepper. Cook for 2-3 minutes until pink.
- Prepare Zucchini: Remove shrimp, set aside. Wipe pan, heat remaining oil. Add zucchini noodles, season, and cook for 3-4 minutes. Stir in pesto.
- Assemble: Place shrimp on zucchini, add cherry tomatoes. Sprinkle with parmesan. Serve hot, garnished with parsley.
Notes
- If avoiding zoodles, use thin, whole-grain spaghetti for a low-carb option.
- Opt for raw shrimp instead of cooked.
- Top with shredded parmesan or chili flakes for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 220mg
