Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Shrimp is a 20-minute restaurant-quality meal. Tired of soggy pasta? These crispy zucchini noodles are the perfect solution. After making this many times, I discovered the trick to keeping them crispy is all in the prep. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Roasted Green Bean Quinoa Salad with Red Pepper and Feta and Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Crispy zucchini noodles
- Tender, juicy shrimp
- Homemade pesto with a kick
- Better than takeout in just 20 minutes
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
- Basil
- Garlic
- Pine nuts
- Parmesan cheese
- Salt
- Pepper
- Red pepper flakes
- Olive oil
- Optional: Red pepper flakes
- Optional: Parmesan cheese
đź“ť Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler for noodles.
đź›’ 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, garlic, pine nuts, Parmesan, salt, and olive oil until smooth.
- Cook shrimp: Grill or pan-sear shrimp until pink and slightly charred. Toss with pesto.
- Cook zucchini noodles: Sauté zucchini noodles in olive oil until just tender. Toss with pesto and shrimp.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- : Don't overcook zucchini noodles to keep them crispy.
- Common mistake and fix: If your zucchini noodles are soggy, try patting them dry and cooking them in a hot, oiled pan for just 1-2 minutes.
- : For a spicy kick, add red pepper flakes to the pesto.
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 pesto and slice zucchini up to 1 day ahead.
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Not recommended.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a mandoline or vegetable peeler to create zucchini ribbons if you don't have a spiralizer.
- Best substitution: Substitute chicken or tofu for the shrimp for a vegetarian option.
- Make-ahead: Prepare pesto and slice zucchini up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your pesto is too thick, add a bit more olive oil. If it's too thin, add more Parmesan cheese.
Want to level up this recipe?
Cast iron skillet — Evenly cooks shrimp and zucchini noodles → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil
- Garlic
- Pine nuts
- Parmesan cheese
Seasonings
- Salt
- Pepper
- Red pepper flakes
- Olive oil
Optional Toppings
- Red pepper flakes
- 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, garlic, pine nuts, Parmesan, salt, and olive oil until smooth.
- Cook shrimp: Grill or pan-sear shrimp until pink and slightly charred. Toss with pesto.
- Cook zucchini noodles: Sauté zucchini noodles in olive oil until just tender. Toss with pesto and shrimp.
Notes
- Chef tip: Use a mandoline or vegetable peeler to create zucchini ribbons if you don't have a spiralizer.
- Best substitution: Substitute chicken or tofu for the shrimp for a vegetarian option.
- Make-ahead: Prepare pesto and slice zucchini up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your pesto is too thick, add a bit more olive oil. If it's too thin, add more Parmesan cheese.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare pesto and slice zucchini up to 1 day ahead.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 22g
- Carbs: 15g
- Fiber: 4g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 175mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Prepare pesto and slice zucchini up to 1 day ahead. Cook shrimp and zucchini noodles just before serving.
Overcooking is the most common reason. Try patting them dry and cooking them in a hot, oiled pan for just 1-2 minutes.
While you can freeze zucchini noodles, they may become mushy upon thawing and are best enjoyed fresh.
Yes, substitute chicken, tofu, or your favorite protein for the shrimp.
Store leftovers in an airtight container in the fridge for up to 3 days.
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!
