Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp is a summery, 20-minute meal that’s better than takeout. After making this many times, I’ve discovered the trick to keeping zucchini noodles crispy and preventing sogginess. If you love recipes like this, you’ll also enjoy Easy Gnocchi and Broccoli Bake and Easy Coconut Milk Snack Cake Recipe.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Light and refreshing
- Ready in 20 minutes
- Better than takeout
- Customizable with your favorite proteins
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
- Shrimp
- Pesto
- Garlic
- Red pepper flakes
- Salt
- Pepper
- Optional: Parmesan cheese
- Optional: Fresh basil
đź“ť Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler for zucchini noodles.
đź›’ Tools & Equipment I Recommend
- Spiralizer — Easily creates zucchini noodles → See on Amazon
- Food processor — Quickly makes homemade 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, garlic, pine nuts, Parmesan, olive oil, salt, and pepper in a food processor until smooth.
- Grill shrimp: Toss shrimp with olive oil, salt, and pepper. Grill for 2-3 minutes per side until pink and cooked through.
- Cook zucchini noodles: Sauté zucchini noodles in a pan with olive oil, garlic, and red pepper flakes for 3-5 minutes until crisp-tender.
- Combine and serve: Toss zucchini noodles with pesto and grilled shrimp. Serve with additional pesto, Parmesan, and fresh basil.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Don't overcook zucchini noodles to prevent sogginess. Cook until crisp-tender.
- Time-saving tip: Prepare zucchini noodles and make pesto while shrimp is marinating.
- Nutrition tip: Use whole wheat pasta or add chickpeas for extra protein and fiber.
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 for up to 3 days Make-ahead tip: Prepare zucchini noodles and make pesto up to 1 day ahead
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Not recommended for zucchini noodles
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: For a gluten-free version, use zucchini noodles instead of pasta.
- Best substitution: Substitute shrimp with chicken, tofu, or your favorite protein.
- Make-ahead: Prepare zucchini noodles and make pesto up to 1 day ahead.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If zucchini noodles are too soggy, pat them dry and cook them again with a bit more oil.
Want to level up this recipe?
Cast iron skillet — Evenly cooks zucchini noodles and sears shrimp perfectly → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Pesto
Seasonings
- Garlic
- Red pepper flakes
- Salt
- Pepper
Optional Toppings
- Parmesan cheese
- Fresh basil
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, garlic, pine nuts, Parmesan, olive oil, salt, and pepper in a food processor until smooth.
- Grill shrimp: Toss shrimp with olive oil, salt, and pepper. Grill for 2-3 minutes per side until pink and cooked through.
- Cook zucchini noodles: Sauté zucchini noodles in a pan with olive oil, garlic, and red pepper flakes for 3-5 minutes until crisp-tender.
- Combine and serve: Toss zucchini noodles with pesto and grilled shrimp. Serve with additional pesto, Parmesan, and fresh basil.
Notes
- Chef tip: For a gluten-free version, use zucchini noodles instead of pasta.
- Best substitution: Substitute shrimp with chicken, tofu, or your favorite protein.
- Make-ahead: Prepare zucchini noodles and make pesto up to 1 day ahead.
- Scaling: Easily double or triple the recipe for a larger crowd.
- Troubleshooting: If zucchini noodles are too soggy, pat them dry and cook them again with a bit more oil.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Not recommended for zucchini noodles
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: Prepare zucchini noodles and make pesto up to 1 day ahead
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 25g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 140mg
- Sat. Fat: 4g
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 and store in the fridge. Rinse and pat dry before cooking.
Overcooking or not patting dry zucchini noodles can cause sogginess. Cook until crisp-tender and pat dry before cooking.
No, freezing zucchini noodles makes them mushy. It's best to use them fresh.
Yes, toss zucchini noodles with olive oil, salt, and pepper. Air fry at 375°F (190°C) for 5-7 minutes until crispy.
Try using basil pesto or your favorite store-bought pesto as a substitute.
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!
