Oh my goodness, let me tell you about my absolute favorite dish: zucchini noodles with pesto and shrimp! This vibrant dish is like a breath of fresh air on your dinner plate. I love how the zucchini noodles give you that satisfying pasta feel, but they’re so much lighter and healthier! Seriously, you won’t believe how deliciously versatile they are. The best part? When you toss them with homemade pesto and perfectly cooked shrimp, it’s a flavor explosion that feels indulgent but is actually quite nutritious. You’re getting all the benefits of fresh veggies, protein-rich shrimp, and that gorgeous basil pesto that just sings of summer. Plus, it’s super easy to whip up on a busy weeknight! Trust me, once you try this, you’ll be hooked. It’s a delightful way to enjoy a healthy meal that doesn’t skimp on taste!

Ingredients for Zucchini Noodles with Pesto and Shrimp

Gathering your ingredients is half the fun! Here’s what you’ll need to make these scrumptious zucchini noodles with pesto and shrimp. I promise, it’s all super simple and fresh!

2 medium zucchinis – Make sure they’re firm and vibrant; we’ll spiralize these into our delicious noodles!
1 cup fresh basil leaves – Fresh is key here! It’s what gives the pesto that bright, aromatic flavor.
1/4 cup pine nuts – These little gems add a wonderful nuttiness to your pesto. You can toast them lightly for extra flavor if you wish!
1/4 cup grated Parmesan cheese – This adds a nice cheesy richness to the pesto. Don’t skimp on quality; it makes a difference!
2 cloves garlic – Fresh garlic is a must! It brings in that fantastic punch that pairs so well with shrimp.
1/4 cup olive oil – You’ll want this for blending the pesto and for cooking the shrimp. A good quality extra virgin olive oil is ideal.
1 pound shrimp, peeled and deveined – Fresh or frozen is fine, just be sure to thaw them if they’re frozen. They should be plump and juicy!
Salt and pepper to taste – Simple seasonings that will really help elevate all those incredible flavors.

That’s it! Quick, right? Now let’s get cooking!

How to Prepare Zucchini Noodles with Pesto and Shrimp

Alright, let’s dive into the fun part—making these delicious zucchini noodles with pesto and shrimp! I promise, it’s easier than you think. Just follow these steps and you’ll have a meal that’s bursting with flavor in no time!

Step 1: Spiralize the Zucchini

First things first, we need to turn those beautiful zucchinis into noodles! Grab a spiralizer; this handy tool is a game-changer for making veggie noodles. If you don’t have one, you can use a julienne peeler or a mandoline. Just slice the zucchini lengthwise into thin strips. You want them to be about the thickness of spaghetti. Once spiralized, set them aside. Don’t worry if they’re a bit wet; that’s natural and will actually help the pesto cling better!

Step 2: Make the Pesto

Now, let’s whip up that dreamy pesto! In a food processor, toss in the fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. I like to blend it on high until it’s super smooth, but you can leave it a bit chunky if you prefer. Just keep scraping down the sides to make sure everything gets incorporated. Taste it! If you need a little more salt or cheese, go ahead and adjust. Fresh pesto is where all the magic happens!

Step 3: Cook the Shrimp

Time to cook those shrimp! Heat a large skillet over medium heat and add a drizzle of olive oil. Once it’s shimmering, toss in the shrimp. Cook them for about 3-4 minutes, flipping halfway through, until they’re pink and opaque. You’ll know they’re done when they curl up slightly and look beautifully tender. Don’t overcook them, or they can get tough—nobody wants rubbery shrimp!

Step 4: Combine Ingredients

Now comes the exciting part: combining everything! In the skillet with the shrimp, add the spiralized zucchini noodles and generous scoops of your fresh pesto. Toss everything together gently, making sure the noodles get beautifully coated with that vibrant green goodness. Taste and season with salt and pepper to your liking. If you want a little more pesto, don’t be shy—go for it!

Step 5: Serve

All done! Serve your zucchini noodles with pesto and shrimp hot, with maybe a sprinkle of extra Parmesan on top for that fancy touch. You can even add a squeeze of lemon juice for a refreshing zing. I like to plate it up with a side salad for a complete meal. Enjoy every bite of this fresh, flavorful dish that’s sure to impress!

Why You’ll Love This Recipe

It’s a healthy dinner option that’s low in calories but high in flavor!
Zucchini noodles are a fantastic way to enjoy pasta without the carbs, making this dish perfect for lighter meals.
Pesto brings a burst of fresh, herby flavor that’s simply irresistible—seriously, it’s like summer in a bowl!
Cooking shrimp is quick and easy, making this a perfect weeknight dinner that’s ready in just 25 minutes.
This dish is colorful and vibrant, making it visually appealing and a joy to eat.
It’s versatile! You can easily swap out shrimp for your favorite protein or even go for a vegan option with chickpeas.
It uses simple, fresh ingredients that you probably already have in your kitchen!
Perfect for meal prep—make a big batch and enjoy it throughout the week!
It’s a crowd-pleaser, so serve it at dinner parties or family gatherings and watch everyone rave about it!

Tips for Success

Want to ensure your zucchini noodles with pesto and shrimp turns out absolutely perfect? I’ve got some pro tips just for you! Trust me, these little tricks can make a world of difference.

Choose the right zucchinis: Look for firm, shiny zucchinis that feel heavy for their size. They should have no soft spots, ensuring your noodles are crisp and fresh.
Fresh ingredients are key: The quality of your basil, shrimp, and olive oil can elevate this dish. Fresh basil is aromatic and flavorful, while good olive oil adds richness to your pesto.
Don’t overcook the shrimp: Keep a close eye on them! As soon as they turn pink and opaque, they’re done. Overcooking can lead to rubbery shrimp, and nobody wants that!
Adjust the pesto to your taste: Everyone has different preferences, so feel free to tweak the amount of garlic, cheese, or nuts in the pesto. A splash of lemon juice can also brighten the flavors!
Don’t skip the seasoning: Salt and pepper can really enhance the flavors, so taste as you go! A little seasoning can turn a good dish into a great one.
Serve immediately: Zucchini noodles can release water as they sit, so it’s best to serve the dish right after combining everything. If you’re making it ahead, keep the components separate until you’re ready to eat.
Experiment with toppings: Want to add some crunch? Try toasted pine nuts or a sprinkle of red pepper flakes for a kick! Fresh herbs on top also add a lovely touch.

With these tips, you’ll be whipping up a delicious, restaurant-quality zucchini noodles with pesto and shrimp in no time! Happy cooking!

Variations on Zucchini Noodles with Pesto and Shrimp

If you’re anything like me, you love to experiment in the kitchen! This zucchini noodles with pesto and shrimp dish is not only delicious as is but also super adaptable. Here are some fun variations to try that will keep things exciting!

Chicken or Turkey: Swap out the shrimp for bite-sized pieces of cooked chicken or turkey. It’s a fantastic way to use up leftover poultry and still get that protein boost!
Grilled Salmon: For a rich flavor, try grilled salmon. Just season the fillets and grill them before flaking them into the dish. The smoky taste pairs beautifully with the pesto.
Chickpeas or Tofu: If you’re looking for a vegetarian or vegan option, replace the shrimp with chickpeas or cubes of marinated tofu. They’ll soak up all that tasty pesto flavor!
Roasted Veggies: Add some color and extra nutrients by tossing in roasted bell peppers, cherry tomatoes, or asparagus. Just roast them in the oven while you prepare the rest of the dish!
Different Greens: Mix it up by using other greens in your pesto, like spinach, arugula, or kale. Each will bring a unique flavor profile to your dish.
Nut Variations: Experiment with different nuts in the pesto! Walnuts, almonds, or cashews can bring a whole new taste and texture to the sauce.
Spicy Pesto: If you like a bit of heat, add some crushed red pepper flakes or a dash of cayenne to your pesto for a spicy kick!
Cheese Options: Try different cheeses in the pesto, such as feta or goat cheese, for a tangy twist that contrasts beautifully with the other flavors.

These variations keep the dish fresh and exciting, so feel free to mix and match based on your preferences and what you have on hand. Enjoy creating your perfect bowl of zucchini noodles with pesto and shrimp!

Nutritional Information

Before we dive into the deliciousness, it’s good to know what you’re fueling your body with! Here’s a general overview of the estimated nutritional values for one serving of zucchini noodles with pesto and shrimp. Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so these numbers are just a guideline.

Calories: 350
Protein: 25g
Fat: 20g
Saturated Fat: 3g
Carbohydrates: 20g
Fiber: 4g
Sugar: 3g
Sodium: 500mg
Cholesterol: 150mg

This dish is not only a treat for your taste buds but also a healthy choice for your dinner table. With a great balance of protein, healthy fats, and veggies, it’s a meal you can feel good about enjoying. Now, let’s dig in!

FAQ About Zucchini Noodles with Pesto and Shrimp

Can I use other vegetables instead of zucchini?

Absolutely! If zucchini isn’t your thing or you just want to mix it up, there are plenty of other veggies you can use. Carrots work wonderfully when spiralized, giving you colorful, sweet noodles. Sweet potatoes can also be a great option; just make sure to cook them a bit longer since they need more time to soften. You could even use cucumbers for a refreshing twist, but keep in mind they have a higher water content, so they might be a little more delicate.

How do I store leftovers?

Leftovers can be tricky with zucchini noodles since they tend to release moisture over time. If you have any, store them in an airtight container in the fridge for up to 2 days. Just keep the noodles and pesto separate from the shrimp if possible to maintain the best texture. When you’re ready to enjoy them again, you can give them a quick sauté in a skillet to warm everything up, and maybe add a touch more pesto for freshness!

What can I substitute for shrimp?

If shrimp isn’t your protein of choice, no worries! You can easily substitute with grilled chicken, turkey, or even cooked sausage for a heartier option. For a vegetarian or vegan spin, chickpeas or cubed tofu are fantastic alternatives that soak up the flavors beautifully. You could also use tempeh for a nutty taste, or even some black beans for a bit of extra protein and fiber!

Is this dish gluten-free?

Yes, this dish is naturally gluten-free! With zucchini noodles as the base and no pasta involved, it’s a safe bet for anyone avoiding gluten. Just double-check your pesto ingredients to ensure they’re gluten-free, especially if you’re using store-bought. Homemade pesto is always a great way to control what goes in and keep it gluten-free!

Can I prepare this dish in advance?

You can prep certain components in advance to save time! I recommend spiralizing the zucchini and making the pesto a day or two ahead. Just store them separately in airtight containers in the fridge. However, I’d suggest cooking the shrimp and combining everything right before serving to keep those zucchini noodles at their best texture. If you mix them too early, they’ll become soggy due to the moisture released by the zucchini. So, save the assembly for when you’re ready to eat!

What to Serve with Zucchini Noodles with Pesto and Shrimp

Now that you’ve got this vibrant dish of zucchini noodles with pesto and shrimp ready to go, let’s talk about what to serve alongside it! The right sides can really elevate your meal and complement those fresh flavors beautifully. Here are some of my favorite accompaniments that pair perfectly!

Simple Green Salad: A light, crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette is a fantastic way to round out the meal. It’s refreshing and adds that extra crunch!
Garlic Bread: You can’t go wrong with warm, buttery garlic bread. It’s perfect for soaking up any extra pesto sauce, and who doesn’t love a bit of carbs with their veggies?
Roasted Vegetables: A medley of seasonal roasted veggies like bell peppers, asparagus, or carrots adds color and nutrition to your plate. Just toss them with a bit of olive oil and roast until tender!
Caprese Salad: The classic combination of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze brings a delightful Italian flair to your table, echoing the flavors in the main dish.
Grilled Corn on the Cob: In the summer, sweet, grilled corn is a delightful addition! Just season it with a little butter and salt for a simple, satisfying side.
Hummus and Pita Chips: For a fun appetizer or side, serve some creamy hummus with crunchy pita chips. The flavors are mild enough not to compete with the main dish while adding a different texture.
Fruit Salad: A light and refreshing fruit salad with seasonal fruits like berries, melons, or citrus can cleanse your palate and add a sweet ending to the meal.

These sides not only complement the zucchini noodles with pesto and shrimp, but they also make your dinner feel complete and satisfying. Mix and match based on your mood or what you have on hand. Enjoy your delicious meal!

Zucchini Noodles with Pesto and Shrimp: A Comforting Delight

Author: Lisa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Low Calorie

Print Recipe

Description

A fresh and healthy dish featuring zucchini noodles topped with flavorful pesto and succulent shrimp.

Ingredients

Scale

2 medium zucchinis
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 cup olive oil
1 pound shrimp, peeled and deveined
Salt and pepper to taste

Instructions

Spiralize the zucchinis to create noodles.
In a food processor, combine basil, pine nuts, Parmesan, garlic, and olive oil. Blend until smooth.
In a skillet, heat a small amount of olive oil over medium heat. Add shrimp and cook until pink, about 3-4 minutes.
Toss the zucchini noodles with pesto and cooked shrimp.
Season with salt and pepper to taste.
Serve immediately.

Notes

Use fresh shrimp for better flavor.
Adjust the amount of pesto based on your taste.
For a vegan option, replace shrimp with chickpeas.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g
Cholesterol: 150mg

Keywords: zucchini noodles, pesto, shrimp, healthy dinner

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