Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp is a 20-minute, better-than-takeout meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to perfect zucchini noodles every time. The crispy texture and fresh, vibrant flavors will make your taste buds dance. If you love recipes like this, you’ll also enjoy Easy Grilled Mexican Street Corn Recipe for Summer BBQs and Easy Caramel Apple Slices with Chocolate Drizzle Recipe.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Better than takeout taste at home
- Healthier alternative to traditional pasta
- Easy and quick weeknight dinner solution
- Versatile dish that can be customized with various toppings
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
- Olive Oil
- Salt
- Pepper
- Basil Pesto
- Garlic
- Olive Oil
- Salt
- Pepper
- Optional: Red Pepper Flakes
- Optional: Parmesan Cheese
- Optional: Fresh Basil
📝 Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler for best results.
🛒 Tools & Equipment I Recommend
- Spiralizer — Creates perfect zucchini noodles every time. → See on Amazon
- Cast Iron Skillet — Achieves perfect sear on shrimp and noodles. → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare Zucchini Noodles: Spiralize or julienne zucchini into noodles. Heat 1 tbsp olive oil in a large skillet over medium heat. Add zucchini noodles, salt, and pepper. Cook for 3-5 minutes until just tender. Remove from skillet and set aside.
- Cook Shrimp: In the same skillet, add 1 tbsp olive oil. Add shrimp, minced garlic, salt, and pepper. Cook for 2-3 minutes per side until pink and slightly charred. Remove from skillet and set aside.
- Combine Ingredients: In a large bowl, combine cooked zucchini noodles, shrimp, and 1/4 cup basil pesto. Toss to combine. Add more pesto if desired.
- Serve: Divide zucchini noodles and shrimp among plates. Top with optional toppings like red pepper flakes, parmesan cheese, and fresh basil. Serve immediately and enjoy!
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Avoid overcooking zucchini noodles to prevent them from becoming soggy. Cook for just 3-5 minutes until tender-crisp.
- Time-saving tip: Prepare zucchini noodles and shrimp simultaneously in separate skillets to save time.
- Flavor boost: Add a squeeze of fresh lemon juice to the pesto for an extra zing.
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: Prepare zucchini noodles and shrimp ahead of time. Combine and serve when ready.
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 (175°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a mandoline or sharp knife to thinly slice zucchini into noodles if a spiralizer is not available.
- Best substitution: Substitute shrimp with chicken or tofu for a protein-packed alternative.
- Make-ahead: Prepare zucchini noodles and shrimp ahead of time. Combine and serve when ready.
- Scaling: Easily double or triple the recipe to feed a crowd.
- Troubleshooting: If zucchini noodles become too soggy, blot them with a paper towel to remove excess moisture.
Want to level up this recipe?
High-quality Basil Pesto — Enhances the flavor of the dish and saves time. → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil Pesto
- Garlic
- Olive Oil
- Salt
- Pepper
Seasonings
- Basil Pesto
- Garlic
- Olive Oil
- Salt
- Pepper
Optional Toppings
- Red Pepper Flakes
- Parmesan Cheese
- Fresh Basil
Instructions
- Prepare Zucchini Noodles: Spiralize or julienne zucchini into noodles. Heat 1 tbsp olive oil in a large skillet over medium heat. Add zucchini noodles, salt, and pepper. Cook for 3-5 minutes until just tender. Remove from skillet and set aside.
- Cook Shrimp: In the same skillet, add 1 tbsp olive oil. Add shrimp, minced garlic, salt, and pepper. Cook for 2-3 minutes per side until pink and slightly charred. Remove from skillet and set aside.
- Combine Ingredients: In a large bowl, combine cooked zucchini noodles, shrimp, and 1/4 cup basil pesto. Toss to combine. Add more pesto if desired.
- Serve: Divide zucchini noodles and shrimp among plates. Top with optional toppings like red pepper flakes, parmesan cheese, and fresh basil. Serve immediately and enjoy!
Notes
- Chef tip: Use a mandoline or sharp knife to thinly slice zucchini into noodles if a spiralizer is not available.
- Best substitution: Substitute shrimp with chicken or tofu for a protein-packed alternative.
- Make-ahead: Prepare zucchini noodles and shrimp ahead of time. Combine and serve when ready.
- Scaling: Easily double or triple the recipe to feed a crowd.
- Troubleshooting: If zucchini noodles become too soggy, 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 (175°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare zucchini noodles and shrimp ahead of time. Combine and serve when ready.
Nutrition Per Serving
- Calories: 280
- Protein: 22g
- Fat: 18g
- Carbs: 10g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 170mg
- Sat. Fat: 3g
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 prepare zucchini noodles up to 1 day ahead. Store them in the fridge until ready to cook.
Overcooking is the most common reason for soggy zucchini noodles. Cook for just 3-5 minutes until tender-crisp to prevent this.
Yes, cook zucchini noodles and shrimp separately in the air fryer at 375°F (190°C) for 5-7 minutes each.
Try using a combination of chopped fresh basil, garlic, olive oil, and parmesan cheese as a substitute.
While you can freeze zucchini noodles, they may become mushy upon thawing and are best enjoyed fresh.
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!
