Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp are golden, crispy, and ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfect zucchini noodles every time. The crispy texture and fresh, garlicky pesto make this better than takeout. If you love recipes like this, you’ll also enjoy Easy Veggie Scrambled Eggs on Toast for Quick Breakfast and Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Golden, crispy zucchini noodles
- Juicy, flavorful grilled shrimp
- Ready in just 20 minutes
- Better than takeout, healthier too
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
📝 Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler for best results.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time. → See on Amazon
- Food processor — Quickly blends pesto ingredients to a smooth paste. → 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 let sit for 10 minutes, then squeeze out excess water.
- Make pesto: Blend basil, garlic, pine nuts, Parmesan, salt, and olive oil in a food processor until smooth.
- Grilled shrimp: Toss shrimp in olive oil, salt, and pepper. Grill for 2-3 minutes per side until pink and slightly charred.
- Cook zucchini noodles: Toss noodles in olive oil, salt, and pepper. Cook in a pan for 3-5 minutes until crispy.
- Combine and serve: Toss noodles in pesto, top with grilled shrimp, and serve with additional Parmesan and red pepper flakes if desired.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- : Don't overcook the zucchini noodles to maintain their crispiness.
- Common mistake and fix: If your zucchini noodles are soggy, squeeze out more water and cook them in a hotter pan.
- : For a spicy kick, add red pepper flakes to the pesto.
- : Use a high-quality olive oil for the best flavor in your 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 shrimp ahead of time, cook zucchini noodles just before serving.
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a lower-carb option, use spaghetti squash instead of zucchini.
- Best substitution: Chicken or tofu can be used instead of shrimp.
- Make-ahead: Pesto can be made up to 3 days ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your pesto is too thick, add more olive oil to reach your desired consistency.
Want to level up this recipe?
Cast iron skillet — Evenly cooks zucchini noodles and gives them a crispy texture. → 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 let sit for 10 minutes, then squeeze out excess water.
- Make pesto: Blend basil, garlic, pine nuts, Parmesan, salt, and olive oil in a food processor until smooth.
- Grilled shrimp: Toss shrimp in olive oil, salt, and pepper. Grill for 2-3 minutes per side until pink and slightly charred.
- Cook zucchini noodles: Toss noodles in olive oil, salt, and pepper. Cook in a pan for 3-5 minutes until crispy.
- Combine and serve: Toss noodles in pesto, top with grilled shrimp, and serve with additional Parmesan and red pepper flakes if desired.
Notes
- Chef tip: For a lower-carb option, use spaghetti squash instead of zucchini.
- Best substitution: Chicken or tofu can be used instead of shrimp.
- Make-ahead: Pesto can be made up to 3 days ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your pesto is too thick, add more olive oil to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare pesto and shrimp ahead of time, cook zucchini noodles just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 22g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 170mg
- 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 shrimp ahead of time, cook zucchini noodles just before serving.
Squeeze out excess water and cook them in a hotter pan to prevent sogginess.
Yes, chicken or tofu can be used instead of shrimp.
Add red pepper flakes to the pesto for a spicy kick.
Spaghetti squash can be used instead of zucchini for a lower-carb option.
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!
