Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Shrimp – A summery, 20-minute dinner that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly tender zucchini noodles every time. The vibrant pesto and juicy shrimp make this dish irresistible. If you love recipes like this, you’ll also enjoy Crispy Southern Hushpuppies Recipe for Easy Dinner Sides and Garlic Roasted Cabbage Steaks with Smoky Spices.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Golden, tender zucchini noodles
- Vibrant, homemade pesto
- Juicy, flavorful shrimp
- Easy, 20-minute dinner
What You'll Need for Quick Zucchini Noodles with Pesto and Grilled Shrimp
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Zucchini
- Basil
- Pine nuts
- Garlic
- Shrimp
- Parmesan cheese
- Salt
- Pepper
- Red pepper flakes
- Olive oil
- Optional: Fresh basil leaves
- Optional: Parmesan cheese
📝 Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler for noodles.
🛒 Tools & Equipment I Recommend
- Spiralizer — Creates perfect zucchini noodles → See on Amazon
- Food processor — Makes quick work of pesto → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare zucchini noodles: Spiralize or julienne zucchini into noodles. Salt and set aside for 10 minutes to draw out moisture. Rinse and pat dry.
- Make pesto: Blend basil, pine nuts, garlic, salt, and olive oil until smooth. Add parmesan and pulse to combine.
- Cook shrimp: Season shrimp with salt, pepper, and red pepper flakes. Cook in a hot skillet for 2-3 minutes per side until pink and slightly charred.
- Toss and serve: Toss zucchini noodles with pesto. Divide among plates and top with cooked shrimp, fresh basil, and additional parmesan if desired.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Don't overcook zucchini noodles. They should be tender-crisp, not mushy. Cook them in the skillet with the shrimp for just 1-2 minutes.
- Tip: For a heartier meal, add cooked chicken or chickpeas to the skillet with the zucchini noodles.
- Tip: Make extra pesto and freeze it for up to 3 months. It's great on sandwiches, pasta, and even as a dip.
Storing & Reheating Quick Zucchini Noodles with Pesto and Grilled Shrimp
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare zucchini noodles and pesto up to 1 day ahead. Store separately in the fridge.
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Freeze cooked shrimp separately for up to 3 months. Thaw in the fridge overnight before using.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a low-carb alternative, use spaghetti squash instead of zucchini.
- Best substitution: Use store-bought pesto if you're short on time.
- Make-ahead: Prepare zucchini noodles and pesto up to 1 day ahead. Store separately in the fridge.
- Scaling: This recipe is easily doubled or tripled for a crowd.
- Troubleshooting: If your zucchini noodles are too watery, rinse and pat them dry before tossing with pesto.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfect shrimp and zucchini noodles → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Basil
- Pine nuts
- Garlic
- Shrimp
- Parmesan cheese
Seasonings
- Salt
- Pepper
- Red pepper flakes
- Olive oil
Optional Toppings
- Fresh basil leaves
- Parmesan cheese
Instructions
- Prepare zucchini noodles: Spiralize or julienne zucchini into noodles. Salt and set aside for 10 minutes to draw out moisture. Rinse and pat dry.
- Make pesto: Blend basil, pine nuts, garlic, salt, and olive oil until smooth. Add parmesan and pulse to combine.
- Cook shrimp: Season shrimp with salt, pepper, and red pepper flakes. Cook in a hot skillet for 2-3 minutes per side until pink and slightly charred.
- Toss and serve: Toss zucchini noodles with pesto. Divide among plates and top with cooked shrimp, fresh basil, and additional parmesan if desired.
Notes
- Chef tip: For a low-carb alternative, use spaghetti squash instead of zucchini.
- Best substitution: Use store-bought pesto if you're short on time.
- Make-ahead: Prepare zucchini noodles and pesto up to 1 day ahead. Store separately in the fridge.
- Scaling: This recipe is easily doubled or tripled for a crowd.
- Troubleshooting: If your zucchini noodles are too watery, rinse and pat them dry before tossing with pesto.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked shrimp separately for up to 3 months. Thaw in the fridge overnight before using.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare zucchini noodles and pesto up to 1 day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 22g
- Carbs: 15g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 175mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Yes, prepare zucchini noodles up to 1 day ahead. Store in the fridge and rinse under cold water before using.
Overcooking is the most common reason for mushy zucchini noodles. Cook them in the skillet with the shrimp for just 1-2 minutes.
Yes, this pesto is versatile. Use it on pasta, sandwiches, or as a dip. It also freezes well for up to 3 months.
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free soy sauce or tamari if you're sensitive to gluten.
While you can cook the shrimp in the air fryer, the zucchini noodles are best cooked in a skillet on the stove.
A Warm Final Note
I can’t wait for you to try Quick Zucchini Noodles with Pesto and Grilled Shrimp and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
