Zucchini Noodles with Pesto and Shrimp is a light, flavorful, and nutrient-packed dish that perfectly balances freshness, protein, and healthy fats. Often referred to as “zoodles,” zucchini noodles are a popular low-carb and gluten-free alternative to traditional pasta. When paired with juicy shrimp and vibrant basil pesto, they transform into a restaurant-quality meal that’s both satisfying and incredibly wholesome.
This recipe is ideal for those following a low-carb, keto, paleo, or gluten-free lifestyle, but it’s equally loved by anyone looking for a lighter dinner that doesn’t sacrifice taste. The natural sweetness of shrimp complements the herbal richness of pesto, while zucchini noodles add freshness and crunch without heaviness. Best of all, this dish comes together quickly, making it perfect for busy weeknights or elegant enough for entertaining guests.
Unlike heavy cream-based pasta dishes, this recipe relies on clean, simple ingredients. The pesto brings bold Italian flavors, shrimp adds lean protein, and zucchini noodles keep everything fresh and light. Whether you’re new to cooking with zucchini noodles or already a fan, this dish is a must-add to your regular meal rotation.
Ingredients
Equipment
Method
- Wash and dry the zucchini. Using a spiralizer or julienne peeler, turn the zucchini into noodles. Place them on paper towels and lightly pat dry to remove excess moisture. Set aside.
- Pat the shrimp dry with paper towels. Season lightly with salt and black pepper. This helps enhance flavor and ensures a good sear.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2–3 minutes per side until pink, opaque, and slightly golden. Remove shrimp from the skillet and set aside.
- Reduce heat to medium. Add the remaining olive oil to the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.
- Add zucchini noodles to the skillet. Toss gently using tongs and cook for 2–3 minutes, just until slightly tender but still firm. Avoid overcooking to prevent mushy noodles.
- Lower heat and add pesto to the skillet. Toss the zucchini noodles until evenly coated. Add red pepper flakes if using.
- Return cooked shrimp to the skillet. Gently toss everything together and cook for another 1–2 minutes until heated through.
- Remove from heat. Taste and adjust seasoning if needed. Garnish with Parmesan cheese, fresh basil, and a squeeze of lemon juice if desired.
Notes
Nutritional Facts and Total Calories
(Approximate per serving)- Calories: 380
- Protein: 32g
- Fat: 26g
- Carbohydrates: 9g
- Fiber: 3g
- Net Carbs: 6g
Zucchini Noodles with Pesto and Shrimp
Ingredient Notes
Zucchini
Zucchini is the base of this dish and acts as a low-carb pasta substitute. Choose firm, medium-sized zucchini with smooth skin and no soft spots. Smaller to medium zucchini have fewer seeds and release less water, which helps prevent soggy noodles.
Shrimp
Shrimp provides lean protein and cooks very quickly. Medium to large shrimp work best for this recipe. Fresh or frozen shrimp can be used, but frozen shrimp should be fully thawed and patted dry before cooking to ensure proper searing.
Basil Pesto
Pesto is the flavor powerhouse of this dish. Traditional pesto is made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. You can use store-bought pesto for convenience or homemade pesto for fresher flavor. For dairy-free or vegan versions, choose pesto without cheese.
Olive Oil
High-quality extra virgin olive oil enhances flavor and helps sauté the shrimp and garlic. It also adds healthy fats, making the dish more satisfying.
Garlic
Fresh garlic adds depth and aroma. Avoid garlic powder here—fresh minced garlic provides the best flavor.
Salt and Black Pepper
Seasoning is essential to balance the flavors. Adjust based on the saltiness of your pesto.
Red Pepper Flakes
Optional but recommended if you enjoy a mild kick of heat.
Parmesan Cheese
Adds a savory, salty finish. Omit for dairy-free or vegan diets.
Fresh Basil & Lemon
Fresh basil adds color and aroma, while lemon juice brightens the dish and enhances the shrimp.
Serving Instructions
Serve zucchini noodles with pesto and shrimp immediately while warm. Plate the noodles first, then top with shrimp for an elegant presentation. Garnish with fresh basil leaves and grated Parmesan.
This dish pairs beautifully with:
- A simple green salad
- Roasted vegetables
- Garlic bread (for non-keto diners)
- Sparkling water or white wine
Tips
- Do not overcook zucchini noodles—they should be al dente.
- Pat zucchini dry to reduce water release.
- Use raw shrimp instead of pre-cooked for better texture.
- Add cherry tomatoes for extra color and sweetness.
- Swap shrimp with chicken or salmon if desired.
- For extra creaminess, add a tablespoon of cream or cream cheese (optional).
Storage Information
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended, as zucchini becomes watery when thawed.
- Reheating: Reheat gently in a skillet over low heat. Avoid microwaving if possible.
FAQs
1. Are zucchini noodles keto-friendly?
Yes. Zucchini noodles are low in carbohydrates and ideal for keto and low-carb diets.
2. Can I use frozen shrimp?
Absolutely. Just thaw completely and pat dry before cooking.
3. How do I prevent watery zucchini noodles?
Use medium zucchini, pat dry, and cook briefly over medium heat.
4. Can I make this dish dairy-free?
Yes. Use dairy-free pesto and skip Parmesan cheese.
5. Can I meal prep this recipe?
It’s best enjoyed fresh, but leftovers can be stored for up to 2 days in the fridge.
