Zucchini Noodles with Shrimp Pesto Style
Are you looking for a light and refreshing dish that satisfies your cravings without weighing you down? This recipe for zucchini noodles with shrimp is the answer. Packed with vibrant flavors and topped with homemade pesto, it's a fantastic way to enjoy a healthy meal that feels gourmet. The combination of tender zucchini noodles, juicy shrimp, and aromatic basil pesto creates a dish that's both satisfying and guilt-free. Perfect for a quick weeknight dinner or a special occasion, this recipe comes together in just 20 minutes and is sure to become a favorite in your kitchen.
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cherry tomatoes, halved (optional, for garnish)
- Additional basil leaves for garnish
Instructions
- Make the Pesto: In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Adjust seasoning as needed.
- Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, and season with salt and pepper. Sear for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove from skillet and set aside.
- Sauté the Zucchini Noodles: In the same skillet, add another tablespoon of olive oil. Toss in the zucchini noodles and sauté for 2-3 minutes until slightly softened but still al dente.
- Combine: Add the pesto to the noodles, tossing to coat evenly. Add the seared shrimp on top and gently mix to combine.
- Serve: Plate the zucchini noodles with shrimp and garnish with halved cherry tomatoes and fresh basil leaves. Enjoy warm!
Cook’s tips
- Use a spiralizer with a medium blade to get noodles that hold their shape when sautéed.
- Don't overcook the zucchini noodles—they should be just tender, not mushy, to maintain a pleasant al dente texture.
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, to enhance their flavor.
- Pat the shrimp dry before searing to get a nice golden crust and avoid steaming in the pan.
- If your pesto is too thick, add a splash of pasta water or olive oil to loosen it before tossing with the noodles.
Substitutions
- Use walnuts or almonds instead of pine nuts for a different nutty flavor.
- Swap the Parmesan for Pecorino Romano or nutritional yeast for a dairy-free option.
- Replace shrimp with grilled chicken or tofu for a different protein.
- Add a handful of spinach or kale to the pesto for extra greens.
- Use store-bought pesto to save time, though homemade is fresher.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or olive oil to prevent sticking. Note that zucchini noodles can release water upon reheating, so best enjoyed fresh.
FAQ
Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prepare the pesto and cook the shrimp in advance. Store them separately and sauté the zucchini noodles just before serving to avoid sogginess.
How do I prevent the zucchini noodles from becoming watery?
After spiralizing, sprinkle the noodles with salt and let them sit for 10 minutes, then pat dry with a paper towel. This draws out excess moisture. Also, avoid overcooking them—sauté quickly over high heat.
Can I use frozen shrimp?
Yes, thaw the shrimp completely and pat them dry before cooking. Frozen shrimp work well, but fresh shrimp have a better texture.
Is this recipe suitable for a low-carb diet?
Absolutely! Zucchini noodles are a great low-carb, gluten-free alternative to pasta, and the shrimp and pesto add healthy fats and protein.
