If you’re looking for a fresh and vibrant dinner option, this Pesto Shrimp Zoodles recipe is a perfect choice. With tender shrimp nestled on a bed of spiralized zucchini noodles, it’s not only delicious but also quick to prepare. The pesto brings a burst of flavor that complements the shrimp beautifully, making it a wonderful meal for busy weeknights or special occasions. Let’s dive into this easy recipe that your family is sure to love!
Why You’ll Love This Recipe
This Pesto Shrimp Zoodles dish is a winner for several reasons. First, it’s ready in under 30 minutes—great for those hectic evenings when you’re short on time but still want a nourishing meal. It’s ideal for families and anyone looking to sneak in more vegetables into their diet without compromising on flavor. The combination of shrimp and zoodles offers a light yet satisfying alternative to traditional pasta, making it a reliable dinner option you’ll turn to again and again.
Ingredients You’ll Need
Gather the following ingredients to whip up this delightful dish:
- 3 large zucchini, spiralized
- 1/2 cup pesto
- 1 pound large shrimp, peeled and deveined
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil, divided use
- 1 cup cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
- Optional: chopped parsley for garnish
Ingredient Notes, Variations & Simple Swaps
Feel free to adjust this recipe to fit your taste. For the zucchini, you can use yellow squash as an alternative for a slightly different flavor. If you prefer not to use shrimp, you can easily substitute it with chicken for a hearty twist. The pesto can also be made lighter by using a homemade version or switching it up with a flavored olive oil. Just remember, keeping the ingredients fresh is key to enhancing the dish’s overall taste.
Equipment Needed
- Large skillet or frying pan
- Spiralizer (if you don’t buy pre-spiralized zoodles)
- Tongs or spatula for mixing
How to Make This Recipe
Step 1 – Cook the Shrimp
Heat 2 teaspoons of olive oil in a large pan over medium-high heat. Add the shrimp and sprinkle with Italian seasoning, salt, and pepper. Cook for 2-3 minutes or until the shrimp turns pink and opaque. Remove from the pan and cover to keep it warm.
Step 2 – Prepare the Zoodles
Wipe out the pan with a paper towel to remove excess oil. Heat the remaining teaspoon of olive oil over medium-high heat, then add the spiralized zucchini. Season with salt and pepper. Cook for 3-4 minutes until the zoodles are just tender, then stir in the pesto, mixing well to coat.
Step 3 – Combine and Serve
Place the cooked shrimp on top of the zucchini noodles along with the halved cherry tomatoes. Sprinkle with grated parmesan cheese and serve immediately. If desired, garnish with chopped parsley for added color and flavor.
Tips for Perfect Results
To ensure you get the best out of this dish, keep these tips in mind:
- Don’t overcook the shrimp; it should be firm and opaque.
- For the best texture, cook the zoodles just until tender—overcooking can make them mushy.
- Use fresh pesto for a more vibrant flavor; store-bought is convenient but may differ in taste.
- If you can, serve the dish right away, as zoodles are best enjoyed fresh.
Flavor Variations
If you’d like to experiment, consider these simple variations:
- Add spinach or kale to the zoodles for extra greens.
- Use sun-dried tomatoes instead of cherry tomatoes for a deeper flavor.
- Spice things up by adding red pepper flakes when cooking the shrimp.
- Swap parmesan for crumbled feta or goat cheese for a different creamy texture.
What to Serve With This Recipe
This Pesto Shrimp Zoodles dish pairs wonderfully with various sides. Here are a few ideas:
- A fresh garden salad with a light vinaigrette
- Garlic bread or crusty rolls
- Steamed broccoli or asparagus for added vegetables
- A light, citrusy dessert like sorbet to finish the meal
Storage, Make-Ahead & Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat; add a splash of olive oil or broth to refresh the zoodles. While it’s best to enjoy the dish fresh, if you do make it ahead of time, you may want to store the shrimp and zoodles separately to prevent them from becoming overly soft.
Pesto Shrimp Zoodles
Ingredients
Main Ingredients
- 3 large zucchini, spiralized You can use yellow squash as an alternative.
- 1/2 cup pesto Use store-bought or homemade pesto.
- 1 pound large shrimp, peeled and deveined You can use frozen shrimp but ensure they are thawed.
- 2 teaspoons Italian seasoning
- to taste Salt and pepper
- 1 tablespoon olive oil, divided use
- 1 cup cherry tomatoes, halved Consider using sun-dried tomatoes for deeper flavor.
- 1/4 cup grated parmesan cheese Can substitute with crumbled feta or goat cheese.
- optional chopped parsley for garnish
Instructions
Cook the Shrimp
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Heat 2 teaspoons of olive oil in a large pan over medium-high heat.
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Add the shrimp and sprinkle with Italian seasoning, salt, and pepper.
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Cook for 2-3 minutes or until the shrimp turns pink and opaque.
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Remove from the pan and cover to keep warm.
Prepare the Zoodles
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Wipe out the pan with a paper towel to remove excess oil.
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Heat the remaining teaspoon of olive oil over medium-high heat, then add the spiralized zucchini.
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Season with salt and pepper.
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Cook for 3-4 minutes until the zoodles are just tender, then stir in the pesto, mixing well to coat.
Combine and Serve
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Place the cooked shrimp on top of the zucchini noodles along with the halved cherry tomatoes.
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Sprinkle with grated parmesan cheese and serve immediately.
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If desired, garnish with chopped parsley for added color and flavor.
Notes
Frequently Asked Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp but make sure to thaw them completely before cooking. Pat them dry to help them sear and reduce excess moisture.
How can I make this dish dairy-free?
To make this recipe dairy-free, simply omit the parmesan cheese or replace it with a dairy-free alternative. Nutritional yeast can also provide a cheesy flavor without the dairy.
How do I store the leftover zoodles?
Store leftover zoodles and shrimp separately in the fridge. When you’re ready to eat them, reheat the shrimp in a pan and quickly warm the zoodles just until heated through.
Can I make this ahead of time?
For the best flavor and texture, it’s recommended to prepare this dish fresh. However, you can spiralize the zucchini and cook the shrimp earlier in the day. Just combine them right before serving.
What’s a good way to spiralize zucchini?
To spiralize zucchini, simply use a spiralizer, which makes long, noodle-like strands. If you don’t have one, you can use a vegetable peeler to create thin ribbons.
