Print

Pesto Zoodles with Shrimp

Zucchini noodles tossed in pesto and topped with Italian seasoned shrimp and tomatoes.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4
Calories 325 kcal

Ingredients

  • 3 large zucchini spiralized
  • ½ cup pesto
  • 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

  1. 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.
  2. Remove the shrimp from the pan and put on a plate. Cover to keep warm.
  3. 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.
  4. Cook, stirring occasionally, for 3-4 minutes or until zucchini noodles are just tender. Stir in pesto.
  5. Place the shrimp on top of the zucchini noodles, along with the cherry tomatoes. Sprinkle with parmesan and serve immediately.
  6. Garnish with chopped parsley if desired.
Nutrition Facts
Pesto Zoodles with Shrimp
Amount Per Serving
Calories 325 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 293mg 98%
Sodium 1282mg 53%
Potassium 568mg 16%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 29g 58%
Vitamin A 23.4%
Vitamin C 47.8%
Calcium 32.7%
Iron 21.2%
* Percent Daily Values are based on a 2000 calorie diet.