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zucchini noodles with shrimp close up

Zucchini Noodles with Pesto

Jenni Cole
Pesto zucchini noodles with shrimp is a delicious dinner that only takes 20 minutes to make. Shrimp zoodles are also keto, low carb, and gluten free. Use either a grocery store pesto sauce or make your own.
4.67 from 6 votes
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Keto
Servings 4
Calories 322 kcal

Ingredients
  

  • 1 lb raw shrimp peeled (leaving tails on is optional)
  • 1 ½-2 lb zucchini spiralized
  • 1-2 tablespoon olive oil
  • 2-3 tablespoon prepared pesto sauce homemade recipe below
  • Optional garnish - Shredded parmesan cheese

Instructions
 

  • Spiralize the zucchini or buy zoodles ready to go from the grocery store. If you're making homemade pesto sauce, you'll want to do that before you start cooking. If you're using a jarred grocery store pesto, skip ahead to cooking the shrimp and zucchini.
  • Make the pesto sauce: In a food processor with the machine running, mince2 teaspoon garlic until fine, and add 2 cups fresh basil leaves, ½ cup olive oil, ¼ cup pine nuts, ½ teaspoon salt, and ½ cup shredded parmesan. Puree into a smooth paste in a food processor or blender, scraping the bowl down a couple of times if needed.
  • This makes more pesto than you'll need for the recipe, use the leftovers to mix with soups, eggs, or more zoodles. The sauce freezes for up to 6 months. 
  • Saute the shrimp: Heat 2 T olive oil heat in a skillet on medium-high heat. Cut the olive oil back to 1 tablespoon if you're using a non-stick pan.
  • Add the shrimp and cook it for 1 minute, until the shrimp turns pink. Only cook the shrimp until it's just done. Remove the shrimp from the pan and set aside, keeping it warm in a covered dish.
  • Cook the zucchini noodles: Turn the burner down to medium heat. Saute the zucchini noodles in the pan for 4-5 minutes, stirring them frequently. Drain any liquid from the zoodles.
  • Add the 2-3 tablespoon of the pesto sauce to the zucchini noodles. 
  • If the shrimp is still warm you can just add it to the top of the shrimp zoodles and serve it immediately. You can also add the shrimp back to the pan to heat them slightly before serving.
  • Serve immediately. Garnish with more parmesan, fresh basil, or additional pesto on the side. Serves 4. Enjoy!

Notes

  • Be sure you are working with a warm pan before adding shrimp or zoodles to your pan. This will prevent sticking and ensure even cooking.
  • It may be tempting to skip the prep work but this dish comes together super quickly. Be sure your zoodles and pesto are ready to be used before you start warming your skillet.
  • Cook your zoodles for 4 minutes for an "al dente" style zoodle. Cook your zoodles for 5 minutes if you prefer a softer zoodle.
  • As zoodles are 90% water, drain them after cooking so you don't water down your pesto.
  • Save any leftover pesto zoodles in the fridge and enjoy a super tasty low-carb lunch later in the week.

    • Nutrition

    Serving: 1gCalories: 322kcalCarbohydrates: 12gProtein: 22gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 150mgSodium: 796mgFiber: 4gSugar: 6g
    Keyword keto, low carb
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