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
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:
- Healthy Eggplant And Zucchini Gratin
- Cilantro Lime Shrimp Recipe
- Spinach and Feta Turkey Burgers
- Italian Turkey Meatballs
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
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How to make this Pesto Shrimp Zoodles Recipe:
Pesto Shrimp Zoodles
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Beth Huddy says
This was delicious, bright and healthy. I saved time using store bought pesto. I will be making this many times. Thanks!
Sarah says
Simple, healthy & sooo flavorful! Excellent!
Dedra says
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!!!!
Rena says
If the hubby is happy its a winner! Thanks for the feedback. Glad you guys loved it
Diane m says
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!!
Rena says
Just perfect.
Steve says
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.
Rena says
Sounds yummy. Thanks for the feedback.
Rita says
Really good recipe I used my entire jar of pesto on accident.
Thanks for sharing !
Rena says
So glad you liked it.
Loretta says
Tasty and super quick, especially since I had spiralized zucchini and pesto, as well as already peeled and deveined shrimp!
Rena says
Thank for the feedback
Craig Wilkinson says
Amazing meal – had to try it. 10/10 thank you.
Jeremiah says
What is the serving size?
Rena says
Hi. It should be a dinner size plate or about 2 cups.
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?
Rena says
yes you can use frozen
Rheann says
Just tried this recipe tonight and it is delicious! Thank you for sharing!
Rena says
Thank you so much Rheann. So glad you liked it.
richard says
I’m trying it tonight
Rena says
Hi Richard
I hope you like it.
Karla Johnson says
Really great recipe, thanks for sharing
Rena says
Thank you Karla
rocio says
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.
Rena says
Thank sounds like a great idea! yummy. Thank you for taking the time to rate it and leave a comment.