Go Back
pesto shrimp zucchini noodles recipe

15-Minute Pesto Zucchini Noodles with Shrimp

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp & Veggies
  • 1 lb large raw shrimp peeled, deveined, and tails removed
  • 4 medium zucchini spiralized into noodles (zoodles)
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
Sauce & Seasonings
  • 1/2 cup basil pesto store-bought or homemade
  • 1 tbsp extra virgin olive oil
  • 1/2 medium lemon juiced
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes optional, for heat

Method
 

Prep
  1. Spiralize the zucchini. Lay the noodles out on a few paper towels and gently pat them dry to remove excess moisture. Set aside.
  2. Pat the shrimp completely dry with a paper towel. Season evenly with the sea salt and black pepper.
Cook
  1. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2 minutes, flip, and cook for 1-2 more minutes until pink and opaque. Remove the shrimp to a clean plate and set aside.
  2. Reduce the heat to medium. Add the minced garlic and halved cherry tomatoes to the skillet (along with the red pepper flakes, if using). Sauté for 2-3 minutes until the garlic is fragrant and the tomatoes just begin to soften and release their juices.
Assemble
  1. Remove the skillet entirely from the heat. This prevents the zucchini from overcooking and becoming watery. Add the raw zucchini noodles, cooked shrimp, and basil pesto to the pan.
  2. Toss everything together continuously for about 1 minute. The residual heat from the pan and the shrimp will perfectly warm the zucchini noodles. Squeeze the fresh lemon juice over the top, give it one final toss, and serve immediately.

Notes

• Do Not Cook the Zucchini: Resist the urge to turn the heat back on! Zucchini releases water rapidly when cooked. Tossing it off the heat ensures a perfect al dente texture and a thick, creamy pesto sauce.
• Meal Prep Tip: If making this for meal prep, store the raw spiralized zucchini separately from the cooked shrimp and pesto. Toss them together just before eating.
• Pesto Quality: Because pesto is the primary flavor profile here, try to use a high-quality brand found in the refrigerated section, or whip up a quick batch at home.