Pesto Shrimp Zoodles

By Rena Awada | Updated On September 24, 2019

Dinner is served! Enjoy a healthy spin on spaghetti with zoodles, zucchini made into spaghetti noodles. They are quickly becoming very popular and with good reason. Try them with my Pesto Shrimp Zoodles recipe. Super easy to put together and full of flavor.

Pesto shrimp zoodles

Pesto Shrimp Zoodles

This recipe with zucchini noodles tossed in pesto and topped with Italian seasoned shrimp and tomatoes will have your taste buds asking for more. It’s a refreshing dinner that won’t weigh you down.

So, my kids even love this Pesto Shrimp Zoodles, which is a huge plus for me as they can be picky. They may not like it as much as actual noodles but whenever I make zoodles for myself they always want to eat with mommy.

Furthermore, you can use store-bought pesto or you can make your own. Also, you can make my homemade pesto if you prefer that over the store-bought ones.

Making this Pesto Shrimp Zoodles? I hope you like it as much as I do. Do you have a favorite zoodle recipe? I would love for you to share it with me in the comments below. Also, I am all about low carb meals so I am always looking for low carb recipe ideas.

Hungry for more? Check out these other yummy recipes:

Ingredients you need for The Pesto Shrimp Zoodles:

  • Zucchini
  • Pesto
  • Shrimp
  • Olive Oil
  • Italian Seasoning
  • Cherry Tomatoes
  • Grated Parmesan Cheese
  • Salt and Pepper
  • Parsley to Garnish

pesto shrimp zoodles

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How to make this Pesto Shrimp Zoodles Recipe:

pesto shrimp zoodles

Pesto Shrimp Zoodles

Zucchini noodles tossed in pesto and topped with Italian seasoned shrimp and tomatoes.
5 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4
Calories: 325kcal
Author: Rena


  • 3 large zucchini spiralized
  • ½ cup pesto (Try my homemade Pesto Sauce) see Notes*
  • 1 pound large shrimp peeled, deveined
  • 2 teaspoons Italian seasoning or equal parts of garlic powder, dried oregano, and dried basil
  • salt and pepper to taste
  • 1 tablespoon olive oil divided use
  • 1 cup of cherry tomatoes halved
  • ¼ cup grated parmesan cheese
  • Optional: chopped parsley for garnish


  • Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add the shrimp and sprinkle with Italian seasoning and salt and pepper to taste. Cook for 2-3 minutes or until shrimp is pink and opaque.
  • Remove the shrimp from the pan and put on a plate. Cover to keep warm.
  • Wipe out the pan with a paper towel. Heat remaining teaspoon of olive oil over medium-high heat. Add the zucchini noodles and season to taste with salt and pepper.
  • Cook, stirring occasionally, for 3-4 minutes or until zucchini noodles are just tender. Stir in pesto.
  • Place the shrimp on top of the zucchini noodles, along with the cherry tomatoes. Sprinkle with parmesan and serve immediately.
  • Garnish with chopped parsley if desired.



For Pesto:
You can get store-bought Pesto or make your own. For a Homemade Pesto Recipe Click HERE.


Calories: 325kcal | Carbohydrates: 9g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1282mg | Potassium: 568mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1170IU | Vitamin C: 39.4mg | Calcium: 327mg | Iron: 3.8mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

pesto zoodles

Reader Interactions


  1. Beth Huddy says

    5 stars
    This was delicious, bright and healthy. I saved time using store bought pesto. I will be making this many times. Thanks!

  2. Dedra says

    5 stars
    So simple yet bursting with deliciousness!!!!! When I told my husband I was making this the 1st time he snarled a little. Not a big fan of zoodles. So I added a little pasta. Now he absolutely loves it an no pasta necessary lol!!!! Thank you for the great recipe!!!!

  3. Diane m says

    5 stars
    Came out ok. I used my own pesto and added more garlic, salt and pepper. Not a fan of Italian seasonings ( oregano).
    Will cook again!!

  4. Steve says

    5 stars
    Thanks for the great recipe! I used my own homemade pesto, homegrown zucchini and parsley. Entire family really enjoyed it. This will DEFINITELY be a keeper.

  5. Loretta says

    5 stars
    Tasty and super quick, especially since I had spiralized zucchini and pesto, as well as already peeled and deveined shrimp!

  6. ZucchiniLover says

    Hi I would like to try this recipe but I have frozen cooked shrimp instead of raw shrimp, will that still be okay?

  7. rocio says

    5 stars
    This is AMAZING! Thank you so much for such a tasty meal. I used the pearl size mozzarella cheese. I am surprised there are no comments.

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