Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp is a 20-minute, better-than-takeout dinner that’s crispy, fresh, and packed with flavor. After making this many times, I’ve discovered the key to perfect zucchini noodles is to cook them just until al dente. This keeps them crispy and prevents sogginess. Speaking of soggy noodles, I’ve got a tip for you in the FAQs. Now, let’s dive into this light, fresh dish that’s perfect for warm weather. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes and Easy Ginger Garlic Broth with Rice Noodles Recipe.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Crispy zucchini noodles hold their texture
- Fresh, vibrant pesto made with basil and garlic
- Tender, juicy grilled shrimp cooked in minutes
- Easy, customizable, and ready in 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
- Pine nuts
- Garlic
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Lemon juice
- Parmigiano-Reggiano
- Optional: Red pepper flakes
- Optional: Parmigiano-Reggiano
- Optional: Fresh basil leaves
đź“ť Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler to create noodles.
đź›’ Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles with minimal effort → See on Amazon
- Food processor — Quickly chops and blends pesto ingredients → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare zucchini noodles: Use a spiralizer or julienne peeler to create noodles from zucchini. Set aside.
- Make pesto: In a food processor, combine basil, pine nuts, garlic, salt, and olive oil. Pulse until smooth.
- Cook shrimp: Heat a grill pan over medium-high heat. Add shrimp, cook for 2-3 minutes per side until pink and slightly charred. Remove from heat.
- Cook zucchini noodles: In a large skillet, heat olive oil over medium heat. Add zucchini noodles, cook for 3-5 minutes until al dente. Do not overcook.
- Combine and serve: Toss zucchini noodles with pesto and grilled shrimp. Serve immediately, topped with optional toppings.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Avoid overcooking zucchini noodles to prevent sogginess. Cook just until al dente.
- Pro tip: For a nut-free version, substitute pine nuts with pumpkin seeds or sunflower seeds in the pesto.
- Pro tip: Make extra pesto and freeze it for later use. It's great on pasta, sandwiches, and as a dip.
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 zucchini noodles up to a day ahead. Cook shrimp and 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 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 slice garlic for the pesto. This helps to release its flavor.
- Best substitution: Substitute shrimp with chicken, tofu, or your favorite protein.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If zucchini noodles are too watery, blot them with a paper towel before serving.
Want to level up this recipe?
Grill pan — Gives shrimp beautiful char marks and cooks evenly → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil
- Pine nuts
- Garlic
- Olive oil
Seasonings
- Salt
- Pepper
- Red pepper flakes
- Lemon juice
- Parmigiano-Reggiano
Optional Toppings
- Red pepper flakes
- Parmigiano-Reggiano
- Fresh basil leaves
Instructions
- Prepare zucchini noodles: Use a spiralizer or julienne peeler to create noodles from zucchini. Set aside.
- Make pesto: In a food processor, combine basil, pine nuts, garlic, salt, and olive oil. Pulse until smooth.
- Cook shrimp: Heat a grill pan over medium-high heat. Add shrimp, cook for 2-3 minutes per side until pink and slightly charred. Remove from heat.
- Cook zucchini noodles: In a large skillet, heat olive oil over medium heat. Add zucchini noodles, cook for 3-5 minutes until al dente. Do not overcook.
- Combine and serve: Toss zucchini noodles with pesto and grilled shrimp. Serve immediately, topped with optional toppings.
Notes
- Chef tip: Use a mandoline or sharp knife to slice garlic for the pesto. This helps to release its flavor.
- Best substitution: Substitute shrimp with chicken, tofu, or your favorite protein.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If zucchini noodles are too watery, blot them with a paper towel before serving.
Storage
- Fridge: Store leftovers in an airtight container 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 pesto and zucchini noodles up to a day ahead. Cook shrimp and noodles just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 22g
- Carbs: 12g
- Fiber: 4g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 170mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Overcooking is the most common reason for soggy zucchini noodles. Cook them just until al dente to maintain their texture.
Yes, you can prepare zucchini noodles up to a day ahead. Store them in the fridge until ready to use.
Chicken, tofu, or your favorite protein can be used as a substitute for shrimp in this recipe.
Store leftover pesto in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months.
Yes, you can cook the shrimp in the air fryer at 400°F (200°C) for 6-8 minutes, flipping halfway through. Cook zucchini noodles separately as instructed.
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!
