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Dinner is served! Enjoy a healthy spin on spaghetti with zoodles, and 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.
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 these 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 sauce if you prefer that over the store-bought ones.
Recip summary
- So tasty and packed with flavor. The pesto sauce brings out the flavor of this dish.
- Wholesome and packed with fiber.
- Easy to make and ready in less than 20 minutes.
Ingredients you will need
- Zucchini spiralized: used to make noodles to replace pasta.
- Pesto sauce: it can be homemade or store-bought. Check out my homemade pesto sauce.
- Large raw shrimp, peeled, deveined
- Italian seasoning, or equal parts of garlic powder, dried oregano, and dried basil
- salt and pepper to taste
- Oil: I used olive oil, but you may use avocado oil/
- Cherry tomatoes, halved
- Grated parmesan cheese
- Optional: chopped parsley for garnish
How to make it
- Cook the shrimp: 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.
- Slightly saute the zoodles: Wipe out the pan with a paper towel. Heat the 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.
- Combine shrimp with zoodles: 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.
Common Questions
You keep them crunchy by not cooking them at all. They can be enjoyed raw once mixed in with the sauce. If you prefer to cook them, do not cook them for long. Just about 1-2 minutes over medium to low heat if you want to keep them crunchy.
You can salt the zucchini and let it sit for like 10 minutes to draw out most of the moisture from it. This way when you cook it, it won’t release too much water.
Can zoodles be made ahead of time?
Yes. You can spiralize the zoodles ahead of time to save time.
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Pesto Shrimp Zoodles
Video
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.
Notes
- If you do not want to make it with zoodles for a low-carb option, use thin, whole-grain spaghetti.
- Use raw shrimp instead of cooked shrimp.
- Top with shredded parmesan or chili flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious, bright and healthy. I saved time using store bought pesto. I will be making this many times. Thanks!
Simple, healthy & sooo flavorful! Excellent!
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!!!!
If the hubby is happy its a winner! Thanks for the feedback. Glad you guys loved it
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!!
Just perfect.
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.
Sounds yummy. Thanks for the feedback.
Really good recipe I used my entire jar of pesto on accident.
Thanks for sharing !
So glad you liked it.
Tasty and super quick, especially since I had spiralized zucchini and pesto, as well as already peeled and deveined shrimp!
Thank for the feedback
Amazing meal – had to try it. 10/10 thank you.
What is the serving size?
Hi. It should be a dinner size plate or about 2 cups.
Hi I would like to try this recipe but I have frozen cooked shrimp instead of raw shrimp, will that still be okay?
yes you can use frozen
Just tried this recipe tonight and it is delicious! Thank you for sharing!
Thank you so much Rheann. So glad you liked it.
I’m trying it tonight
Hi Richard
I hope you like it.
Really great recipe, thanks for sharing
Thank you Karla
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.
Thank sounds like a great idea! yummy. Thank you for taking the time to rate it and leave a comment.