Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp. After making this many times, I’ve perfected the trick to keep zucchini noodles from getting soggy. The result? Crispy, fresh zucchini noodles tossed in homemade pesto and topped with juicy grilled shrimp. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chimichurri Sauce Recipe and Creamy Cajun Chicken Pasta Slow Cooker Recipe.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Ready in just 20 minutes
- Healthier than traditional pasta
- Bursting with fresh, summery flavors
- Easily 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
- Basil Pesto
- Garlic
- Lemon
- Red pepper flakes
- Optional: Parmesan cheese
- Optional: Pine nuts
- Optional: Fresh basil
đź“ť Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler to create noodles.
đź›’ Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time → See on Amazon
- Food processor — Quickly blends pesto ingredients → 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 rinse and pat dry.
- Make pesto: Blend basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil until smooth.
- Grill shrimp: Toss shrimp with olive oil, salt, and pepper. Grill for 2-3 minutes per side.
- Cook zucchini noodles: Sauté zucchini noodles in a hot pan for 2-3 minutes, until just tender.
- Toss and serve: Toss zucchini noodles with pesto and grilled shrimp. Top with additional Parmesan, pine nuts, and fresh basil.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Pro tip: Don't overcook zucchini noodles to keep them crispy.
- Common mistake and fix: If zucchini noodles are too watery, squeeze excess moisture before cooking.
- Pro tip: Add a splash of pasta water to pesto if it's too thick.
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 grate cheese up to 2 days ahead.
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Not recommended for zucchini noodles, as they can become mushy when frozen.
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, stirring halfway through.
Recipe Notes
- Chef tip: Use a mandoline or sharp knife to create thin, even zucchini slices if you don't have a spiralizer.
- Best substitution: Substitute chicken or tofu for shrimp to make this dish vegetarian or meat-based.
- Make-ahead: Prepare pesto and grate cheese up to 2 days ahead.
- Scaling: This recipe easily doubles or triples for a larger crowd.
- Troubleshooting: If zucchini noodles are too watery, squeeze excess moisture before cooking.
Want to level up this recipe?
Cast iron skillet — Evenly cooks zucchini noodles and sears shrimp beautifully → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil Pesto
Seasonings
- Garlic
- Lemon
- Red pepper flakes
Optional Toppings
- Parmesan cheese
- Pine nuts
- Fresh basil
Instructions
- Prepare zucchini noodles: Spiralize or julienne zucchini into noodles. Salt and let sit for 10 minutes, then rinse and pat dry.
- Make pesto: Blend basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil until smooth.
- Grill shrimp: Toss shrimp with olive oil, salt, and pepper. Grill for 2-3 minutes per side.
- Cook zucchini noodles: Sauté zucchini noodles in a hot pan for 2-3 minutes, until just tender.
- Toss and serve: Toss zucchini noodles with pesto and grilled shrimp. Top with additional Parmesan, pine nuts, and fresh basil.
Notes
- Chef tip: Use a mandoline or sharp knife to create thin, even zucchini slices if you don't have a spiralizer.
- Best substitution: Substitute chicken or tofu for shrimp to make this dish vegetarian or meat-based.
- Make-ahead: Prepare pesto and grate cheese up to 2 days ahead.
- Scaling: This recipe easily doubles or triples for a larger crowd.
- Troubleshooting: If zucchini noodles are too watery, squeeze excess moisture before cooking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for zucchini noodles, as they can become mushy when frozen.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Prepare pesto and grate cheese up to 2 days ahead.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 20g
- Carbs: 14g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- 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, but don't salt until ready to cook.
Overcooking or not squeezing out excess moisture can make zucchini noodles soggy. Follow my pro tips to avoid this.
Yes, toss zucchini noodles with olive oil, salt, and pepper, then air fry at 375°F for 5-7 minutes.
Try arugula pesto or chimichurri sauce for a different flavor profile.
Yes, simply cook your favorite pasta according to package instructions and toss with pesto and shrimp.
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!
