Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp is a summer dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to keeping zucchini noodles crispy is to cook them quickly and avoid overcrowding the pan. The fresh, light flavors of this dish will make you feel like you’re on a cozy Italian vacation. If you love recipes like this, you’ll also enjoy Easy Cheesy Baked Halibut Recipe for Dinner and Easy Street Corn Chicken Bowl Recipe with Rice.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Light and fresh flavors perfect for summer
- Ready in just 20 minutes for a quick dinner
- Better than takeout and packed with protein
- Easily customizable with your favorite add-ins
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
- Olive Oil
- Salt
- Pepper
- Red Pepper Flakes
- Lemon Zest
- Optional: Parmesan Cheese
- Optional: Fresh Basil
- Optional: Cherry Tomatoes
📝 Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler to make zucchini noodles.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time. → See on Amazon
- Cast Iron Skillet — Gives shrimp perfect sear and helps cook zucchini noodles evenly. → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare Zucchini Noodles: Use a spiralizer or julienne peeler to make zucchini noodles. Pat them dry with a paper towel to remove excess moisture.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp, cook for 2-3 minutes on each side until pink and slightly charred. Remove from skillet and set aside.
- Cook Zucchini Noodles: In the same skillet, add more olive oil if needed. Add zucchini noodles, cook for 3-5 minutes until just tender. Season with salt, pepper, and red pepper flakes.
- Combine and Serve: Toss zucchini noodles with pesto and cooked shrimp. Divide among plates, garnish with lemon zest, parmesan cheese, and fresh basil. Serve immediately.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Overcooking zucchini noodles can make them mushy. To prevent this, cook them quickly and avoid overcrowding the pan.
- Pro tip: For extra flavor, add minced garlic to the skillet with the zucchini noodles and cook for 1 minute before adding the pesto.
- Pro tip: To make this dish gluten-free, ensure your pesto is made without any gluten-containing ingredients.
- Pro tip: For a heartier meal, add cooked chicken or tofu to make this a complete protein-packed dinner.
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 in the fridge for up to 3 days. Make-ahead tip: Zucchini noodles can be made ahead of time and stored in the fridge for up to 2 days. Cook shrimp and combine with zucchini noodles and pesto 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 the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the pesto.
- Best substitution: If you don't have pesto, you can use a combination of fresh basil, garlic, olive oil, and parmesan cheese to make a quick basil sauce.
- Make-ahead: Zucchini noodles can be made ahead of time and stored in the fridge for up to 2 days. Cook shrimp and combine with zucchini noodles and pesto just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your zucchini noodles are still too watery after cooking, you can blot them with a paper towel to remove excess moisture.
Want to level up this recipe?
High-Quality Pesto — Makes a big difference in flavor. Pays for itself vs takeout. → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Pesto
- Garlic
- Olive Oil
Seasonings
- Salt
- Pepper
- Red Pepper Flakes
- Lemon Zest
Optional Toppings
- Parmesan Cheese
- Fresh Basil
- Cherry Tomatoes
Instructions
- Prepare Zucchini Noodles: Use a spiralizer or julienne peeler to make zucchini noodles. Pat them dry with a paper towel to remove excess moisture.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp, cook for 2-3 minutes on each side until pink and slightly charred. Remove from skillet and set aside.
- Cook Zucchini Noodles: In the same skillet, add more olive oil if needed. Add zucchini noodles, cook for 3-5 minutes until just tender. Season with salt, pepper, and red pepper flakes.
- Combine and Serve: Toss zucchini noodles with pesto and cooked shrimp. Divide among plates, garnish with lemon zest, parmesan cheese, and fresh basil. Serve immediately.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the pesto.
- Best substitution: If you don't have pesto, you can use a combination of fresh basil, garlic, olive oil, and parmesan cheese to make a quick basil sauce.
- Make-ahead: Zucchini noodles can be made ahead of time and stored in the fridge for up to 2 days. Cook shrimp and combine with zucchini noodles and pesto just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your zucchini noodles are still too watery after cooking, you can blot them with a paper towel to remove excess moisture.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- 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: Zucchini noodles can be made ahead of time and stored in the fridge for up to 2 days. Cook shrimp and combine with zucchini noodles and pesto just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 20g
- Fat: 16g
- Carbs: 15g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 175mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Yes, you can make the zucchini noodles ahead of time and store them in the fridge for up to 2 days. Cook shrimp and combine with zucchini noodles and pesto just before serving.
Overcooking zucchini noodles can make them mushy. To prevent this, cook them quickly and avoid overcrowding the pan.
Yes, you can make zucchini noodles in the air fryer. Cook at 400°F (200°C) for 5-7 minutes, tossing halfway through.
If you don't have pesto, you can use a combination of fresh basil, garlic, olive oil, and parmesan cheese to make a quick basil sauce.
Yes, you can make this dish without shrimp. Add cooked chicken or tofu for a heartier meal, or enjoy it as a light vegetarian dinner.
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!
