Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp — a 20-minute, better-than-takeout dinner idea! After making this many times, I’ve discovered the trick to perfectly crisp zucchini noodles. The key is to get them nice and hot, then toss them with homemade pesto for a fresh, cozy dinner. Speaking of cozy, this dish is perfect for chilly winter nights. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Classic Split Pea Soup Recipe Perfect for Cozy Dinners and Easy High Protein Grilled Chicken Cobb Salad for Summer.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Better than takeout, ready in 20 minutes
- Crisp zucchini noodles with fresh, homemade pesto
- Tender, juicy shrimp cooked to perfection
- Easy, customizable, and perfect for meal prep
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.
- 4 medium zucchini
- 1 lb shrimp
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Optional: Red pepper flakes
- Optional: Fresh basil leaves
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- zucchini: Spiralize or use a julienne peeler for noodles.
- shrimp: You can also use chicken or tofu for a vegetarian version.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time. → See on Amazon
- Food Processor — Quickly chops basil and garlic for pesto. → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare Zucchini Noodles: Spiralize or julienne zucchini into noodles. Set aside.
- Make Pesto: In a food processor, combine basil, garlic, pine nuts, Parmesan, salt, and pepper. Pulse until well combined. Add olive oil and pulse again until smooth.
- Cook Shrimp: Heat a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and tender, about 2-3 minutes per side.
- Cook Zucchini Noodles: In the same skillet, add zucchini noodles. Cook for 2-3 minutes, until just tender. Be careful not to overcook.
- Toss and Serve: Toss zucchini noodles with pesto and cooked shrimp. Top with optional toppings and serve immediately.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Overcooking zucchini noodles can make them soggy. To prevent this, cook them quickly and toss with pesto immediately.
- Pro tip: For a low-carb option, use spaghetti squash instead of zucchini.
- Pro tip: Make a double batch of pesto and freeze for later use.
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
Freeze cooked shrimp for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a vegan version, omit the Parmesan cheese and use nutritional yeast in the pesto.
- Best substitution: Use chicken or tofu instead of shrimp for a protein-packed alternative.
- Make-ahead: Prepare pesto and spiralize zucchini up to 1 day ahead.
- Scaling: This recipe easily doubles for a larger crowd.
- Troubleshooting: If your pesto is too thick, add more olive oil until it reaches your desired consistency.
Want to level up this recipe?
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Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- 4 medium zucchini
- 1 lb shrimp
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
Seasonings
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Optional Toppings
- Red pepper flakes
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Prepare Zucchini Noodles: Spiralize or julienne zucchini into noodles. Set aside.
- Make Pesto: In a food processor, combine basil, garlic, pine nuts, Parmesan, salt, and pepper. Pulse until well combined. Add olive oil and pulse again until smooth.
- Cook Shrimp: Heat a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and tender, about 2-3 minutes per side.
- Cook Zucchini Noodles: In the same skillet, add zucchini noodles. Cook for 2-3 minutes, until just tender. Be careful not to overcook.
- Toss and Serve: Toss zucchini noodles with pesto and cooked shrimp. Top with optional toppings and serve immediately.
Notes
- Chef tip: For a vegan version, omit the Parmesan cheese and use nutritional yeast in the pesto.
- Best substitution: Use chicken or tofu instead of shrimp for a protein-packed alternative.
- Make-ahead: Prepare pesto and spiralize zucchini up to 1 day ahead.
- Scaling: This recipe easily doubles for a larger crowd.
- Troubleshooting: If your pesto is too thick, add more olive oil until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked shrimp for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F 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: 350
- Protein: 30g
- Fat: 20g
- Carbs: 18g
- Fiber: 4g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 175mg
- 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, you can prepare the pesto and spiralize the zucchini up to 1 day ahead. However, I recommend cooking the shrimp and zucchini noodles just before serving to prevent sogginess.
Overcooking zucchini noodles can make them soggy. To prevent this, cook them quickly and toss with pesto immediately.
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
Yes, this recipe is naturally gluten-free. Just be sure to check your pesto ingredients to ensure they are also gluten-free.
Yes, you can use store-bought pesto to save time. However, I recommend making your own for the best flavor.
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!
