Ready to swap starchy spaghetti for something a bit lighter and still as flavorful? Then look no further than this quick and easy recipe for Pesto Zucchini Noodles with Shrimp!
Everyone’s favorite veggie-turned-noodle kicks the carbs to the curb and becomes the perfect canvas for homemade pesto starring loads of fresh basil and garlic. And for all those zucchini noodle lovers that find themselves spiralizer-less, have no fear because I’ve got you covered! Check out my video tutorial for three ways to make zucchini noodles without a spiralizer.
Find inspiration for more quick and easy zoodle recipes, including Skinny Shrimp Scampi with Zucchini Noodles, Asian Zucchini Noodle Stir-Fry, Zucchini Noodle Chicken Soup and more crowd-friendly favorites.
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Ingredients
- 4 cups lightly packed basil leaves
- 1/3 cup unsalted walnuts, pine nuts or almonds, toasted
- 1/3 cup grated Parmesan cheese
- 3 cloves garlic, roughly chopped
- 1/3 cup olive oil
- 1 Tablespoon olive oil, divided
- 1 1/2 lbs jumbo shrimp, shelled and deveined
- 4 medium zucchini, cut into noodles
Instructions
- In a blender, combine the basil, walnuts, Parmesan cheese, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until roughly chopped then with the blender running, stream in ½ cup olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Set the pesto aside.
- Add ½ tablespoon olive oil to a large sauté pan set over medium heat. Add the shrimp and a pinch of salt and pepper, and cook, stirring, until the shrimp are pink and cooked through. Using a slotted spoon, transfer the shrimp to a bowl.
- Add the remaining ½ tablespoon olive oil to the sauté pan set over medium heat. Add the zucchini noodles and cook them, tossing frequently, until they’re softened slightly. Reduce the heat to low then add the shrimp and pesto to the pan and toss to combine. Serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I want to try this using prepared pesto…but how much Pesto does your recipe make? I think a little pesto goes a long way, so I assume I can use as much or as little as I like.
Feel free to use as much pesto as you desire!
I used this recipe and made the Pesto Zucchini Noodles with Shrimp and I added Lobster Chucks. I used walnuts in my Pesto. It was delicious! My husband told me he enjoyed this dish about 5 times after dinner. Well, we will be preparing this dish again. Thanks, Kelly! We Love it!!!
Awesome! I’m so thrilled to hear this, Christella!
Can you use pesto from a jar instead? I have no clue where to find that quantity of basil leaves. The stores around here only have little 1/4 cup of chopped basil for sale and that is like $3.99.
Sure!
I finally took the plunge and made my own pesto – and it was fast, simple and yummy. Thanks for the inspiration and for this amazingly delicious recipe!
You are so welcome, Elizabeth! Thrilled you enjoyed the recipe!
Making this tonight but this recipe format is annoying – no measurement specified in the ingredient list and reviews before directions? Not user friendly.
Hi Patricia — The reviews are appearing after the recipe directions and the ingredients are all listed. Can you please clarify what issue you’re having? Thanks!
Loved this idea! Hey, I’ve got a great recipe to go with Zucchini Noodles and its Cajun Shrimp with Zucchini Noodles. Hope you can check it out.
Looks delicious going to try it.
Thanks so much, Leigh-Anne! Enjoy!
Question, is the parmesan necessary? Or is there something I could use instead in it’s place?
Thank you! :)
You could use any other type of cheese in the pesto! Alternately, you can leave it out, however the taste won’t be the same.
The zucchini pesto shrimp is great
Love the zucchini noodles
This sounds divine. We will definitely be cooking this recipe this week. Yum, pesto sauce!
Thanks so much, Ginny! Enjoy!