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Pesto Zucchini Noodles with Shrimp

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!
5 from 4 votes
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings

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, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until roughly chopped then with the blender running, stream in 1/2 cup olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Set the pesto aside.
  • Add 1/2 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 1/2 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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