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 discovered the trick to perfect zucchini noodles every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Strawberry Cheesecake Cookies with Cream Cheese Frosting and Easy Healthy Orange Chicken Recipe for Dinner.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Light and fresh summer dinner
- Better than takeout in 20 minutes
- Bursting with flavor from homemade pesto
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
- garlic
- pine nuts
- parmesan cheese
- salt
- pepper
- olive oil
- lemon juice
- Optional: red pepper flakes
- Optional: additional parmesan cheese
📝 Ingredient Notes
- zucchini: Use a spiralizer or julienne peeler for best results.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time. → See on Amazon
- Food processor — Quickly blends pesto ingredients to a smooth consistency. → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare zucchini noodles: Spiralize or julienne zucchini into noodles. Salt and let sit for 10 minutes, then squeeze out excess water.
- Make pesto: Blend basil, garlic, pine nuts, parmesan, salt, and olive oil in a food processor until smooth.
- Cook shrimp: Toss shrimp in olive oil, salt, and pepper. Grill for 2-3 minutes per side until pink and slightly charred.
- Assemble: Toss zucchini noodles in pesto. Divide among plates and top with grilled shrimp. Garnish with red pepper flakes and additional parmesan if desired.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Don't overcook zucchini noodles. They become mushy. Sauté briefly until just heated through.
- Tip: Use a mandoline or sharp knife to thinly slice zucchini if you don't have a spiralizer.
- Tip: Make extra pesto and freeze for later use.
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 zucchini noodles, but pesto can be frozen for up to 3 months.
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 vegetarian version, substitute chickpeas or tofu for the shrimp.
- Best substitution: Use spinach or kale instead of basil for a different flavor profile.
- Make-ahead: Prepare zucchini noodles and pesto up to 1 day ahead. Cook shrimp just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If zucchini noodles are too watery, squeeze out excess water and pat dry before serving.
Want to level up this recipe?
Cast iron skillet — Evenly cooks shrimp and gives a nice sear. → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- zucchini
- shrimp
- basil
- garlic
- pine nuts
- parmesan cheese
Seasonings
- salt
- pepper
- olive oil
- lemon juice
Optional Toppings
- red pepper flakes
- additional parmesan cheese
Instructions
- Prepare zucchini noodles: Spiralize or julienne zucchini into noodles. Salt and let sit for 10 minutes, then squeeze out excess water.
- Make pesto: Blend basil, garlic, pine nuts, parmesan, salt, and olive oil in a food processor until smooth.
- Cook shrimp: Toss shrimp in olive oil, salt, and pepper. Grill for 2-3 minutes per side until pink and slightly charred.
- Assemble: Toss zucchini noodles in pesto. Divide among plates and top with grilled shrimp. Garnish with red pepper flakes and additional parmesan if desired.
Notes
- Chef tip: For a vegetarian version, substitute chickpeas or tofu for the shrimp.
- Best substitution: Use spinach or kale instead of basil for a different flavor profile.
- Make-ahead: Prepare zucchini noodles and pesto up to 1 day ahead. Cook shrimp just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If zucchini noodles are too watery, squeeze out excess water and pat dry before serving.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for zucchini noodles, but pesto can be frozen for up to 3 months.
- 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: 350
- Protein: 25g
- Fat: 25g
- Carbs: 10g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 150mg
- Sat. Fat: 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, prepare zucchini noodles up to 1 day ahead. Store in the fridge until ready to use.
Zucchini noodles release water when cooked. Squeeze out excess water before serving to prevent a watery dish.
Yes, thaw frozen shrimp under cold water before cooking. Adjust cooking time as needed.
Store leftover pesto in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Yes, toss zucchini noodles in olive oil and cook in the air fryer at 375°F (190°C) for 5-7 minutes until tender.
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!
