Italian
Pesto Shrimp with Zucchini Noodles
Fresh and light zucchini noodles tossed in basil pesto and topped with succulent pan-seared shrimp.
Watch it madeFood Lust · 2:25
Ingredients
- zucchini2 medium
- shrimp, peeled and deveined12 oz
- pesto alla Genovese1/3 cup
- olive oil2 tbsp
- garlic2 cloves
- cherry tomatoes1 cup
- grated Parmigiano-Reggiano1/4 cup
- lemon juice1 tbsp
- saltto taste
- black pepperto taste
- red pepper flakespinch
Method
- Spiralize the zucchini into noodles and set aside; lightly salt them if desired, then pat dry to remove excess moisture.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat and add the garlic, cooking just until fragrant.
- Add the shrimp to the skillet in a single layer, season with salt, black pepper, and red pepper flakes, and cook until pink and just opaque, about 2 to 3 minutes per side.
- Add the cherry tomatoes and cook briefly until they begin to soften, then stir in the pesto and lemon juice.
- Add the zucchini noodles and toss gently for 1 to 2 minutes, just until warmed through and tender-crisp.
- Remove from the heat, finish with grated Parmigiano-Reggiano, and serve immediately.
Common questions
Can I substitute the zucchini noodles if I don’t have a spiralizer or want a different base?
Yes. Use a julienne peeler, mandoline, or buy pre-spiralized zucchini. You can also swap in sautéed asparagus ribbons, spaghetti squash, or regular pasta if you want a sturdier, less watery base.
How long should I cook the shrimp and zucchini so they don’t overcook?
Cook shrimp over medium heat about 2–3 minutes per side, until just pink and opaque. Zucchini noodles only need 1–2 minutes, just enough to warm through. Add pesto off the heat to keep it fresh.
What are the most common mistakes with zoodles and shrimp?
The biggest mistakes are not drying the zucchini, overcrowding the pan, and overcooking. Wet zoodles turn soggy, too much shrimp steams instead of sautés, and pesto can separate or lose flavor if cooked too long.
How should I store leftovers, and can I make this ahead?
Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, keep the cooked shrimp, zoodles, and pesto separate if possible, then combine just before serving. Reheat gently.
What should I serve with pesto shrimp zucchini noodles?
This is light on its own, but it pairs well with garlic bread, a simple green salad, or roasted vegetables. For a fuller meal, add Parmesan, toasted pine nuts, or a side of crusty bread.