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
Units
Scale
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
