Pesto Zucchini Noodles with Shrimp

Zucchini noodles have become increasingly popular as a healthy alternative to traditional pasta. This recipe takes it up a notch by adding pesto and shrimp for a flavorful and satisfying meal. It's perfect for those who are looking for a low-carb and gluten-free option.

Growing up, my family loved to make traditional spaghetti with pesto and shrimp for special occasions. As I got older, I started to experiment with different variations of the dish. One day, I decided to swap out the spaghetti for zucchini noodles and it was a game-changer. The pesto and shrimp flavors still came through, but the dish felt lighter and healthier. It quickly became a go-to recipe for me and I'm excited to share it with you.


  • 3 large zucchinis, spiralized
  • 1 lb of shrimp, peeled and deveined
  • 1/2 cup of pesto (homemade or store-bought)
  • 2 tbsp of olive oil
  • Salt and pepper to taste

Cooking Instructions:

  1. Heat olive oil in a large pan over medium heat.
  2. Add the shrimp to the pan and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the pan and set aside.
  3. In the same pan, add the spiralized zucchini noodles. Cook for 2-3 minutes until they start to soften.
  4. Add the pesto to the pan and mix well until the zucchini noodles are fully coated.
  5. Add the cooked shrimp back to the pan and mix everything together.
  6. Serve hot with additional salt and pepper to taste.

Serving Suggestions:

This recipe is perfect for a quick and healthy weeknight dinner. You can also make it ahead of time for meal prep during the week. It's a great option for anyone who is gluten-free or looking to reduce their carb intake. You can also add other vegetables like cherry tomatoes or mushrooms to the dish for some extra flavor and nutrition. Enjoy!

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