Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp is a summer dinner game-changer. After making this many times, I’ve perfected the trick to keep zucchini noodles crispy. The fresh, juicy shrimp and creamy pesto make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Dill Pickle Fritters and Easy High Protein Beef and Broccoli Rice Bowls.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Ready in just 20 minutes
- Healthier than traditional pasta
- Packed with fresh flavors
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
- Red Pepper Flakes
- Optional: Parmesan Cheese
- Optional: Fresh Basil
📝 Ingredient Notes
- Zucchini: Use larger zucchini for wider noodles.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time. → See on Amazon
- Cast Iron Skillet — Gives shrimp perfect sear and char marks. → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare Zucchini Noodles: Spiralize zucchini into noodles. Salt and let sit for 10 minutes to draw out moisture. Rinse and pat dry.
- Make Pesto: Blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper until smooth.
- Grill Shrimp: Toss shrimp in olive oil, salt, pepper, and garlic. Grill for 2-3 minutes per side until pink and slightly charred.
- Assemble Noodles: Toss zucchini noodles in pesto. Divide among plates. Top with grilled shrimp, fresh basil, and Parmesan cheese.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- : Don't overcook zucchini noodles to keep them crispy.
- Common mistake and fix: If zucchini noodles are too watery, blot them with a paper towel before tossing in pesto.
- : For a spicy kick, add red pepper flakes to the pesto.
- : Use leftover pesto as a dip or spread for sandwiches.
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 zucchini noodles and pesto up to 1 day ahead.
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 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a low-carb option, use spaghetti squash instead of zucchini.
- Best substitution: Use store-bought pesto if you're short on time.
- Make-ahead: Zucchini noodles can be spiralized and stored in the fridge for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If shrimp are overcooked, they become tough and rubbery. Be sure not to overcook them.
Want to level up this recipe?
High-Speed Blender — Makes creamy pesto in seconds. → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil Pesto
- Garlic
- Olive Oil
Seasonings
- Salt
- Pepper
- Red Pepper Flakes
Optional Toppings
- Parmesan Cheese
- Fresh Basil
Instructions
- Prepare Zucchini Noodles: Spiralize zucchini into noodles. Salt and let sit for 10 minutes to draw out moisture. Rinse and pat dry.
- Make Pesto: Blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper until smooth.
- Grill Shrimp: Toss shrimp in olive oil, salt, pepper, and garlic. Grill for 2-3 minutes per side until pink and slightly charred.
- Assemble Noodles: Toss zucchini noodles in pesto. Divide among plates. Top with grilled shrimp, fresh basil, and Parmesan cheese.
Notes
- Chef tip: For a low-carb option, use spaghetti squash instead of zucchini.
- Best substitution: Use store-bought pesto if you're short on time.
- Make-ahead: Zucchini noodles can be spiralized and stored in the fridge for up to 3 days.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If shrimp are overcooked, they become tough and rubbery. Be sure not to overcook them.
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 (180°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare zucchini noodles and pesto up to 1 day ahead.
Nutrition Per Serving
- Calories: 320
- Protein: 24g
- Fat: 22g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- 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
Yes, you can prepare the zucchini noodles and pesto up to 1 day ahead. Cook the shrimp just before serving.
Zucchini releases water when cut. Salting and rinsing helps to draw out the excess moisture.
Yes, toss shrimp in olive oil, salt, and pepper. Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway.
Chicken, tofu, or chickpeas can be used as a substitute for shrimp.
Overcooking garlic can make pesto bitter. Be sure to add garlic after blending the other ingredients.
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!
