Zucchini Noodles with Shrimp Pesto
These Zucchini Noodles with Shrimp Pesto are my favorite light dinner when I want something that feels fresh and satisfying at the same time. The basil pesto coats every little noodle and the shrimp cook so fast it is genuinely dinner in under 20 minutes.
Why You’ll Love This Recipe
- On the table in 20 minutes flat
- Light but totally satisfying
- That basil pesto is so fragrant
- Low carb without feeling like diet food
Ingredients
- zucchini
- shrimp
- basil pesto
- cherry tomatoes
- parmesan
- garlic
- pine nuts
How to Make It
Spiralize your zucchini or use store-bought zoodles and pat them dry with paper towels. Cook shrimp in a hot skillet with garlic and olive oil about 2 minutes per side until pink, then set aside. Add the zucchini noodles to the same pan and toss quickly just to warm through, about 1 to 2 minutes. Remove from heat and toss with basil pesto, halved cherry tomatoes, and the shrimp. Finish with parmesan and pine nuts.
Zucchini Noodles with Shrimp Pesto
Spiralized zucchini tossed with pesto, quick seared shrimp, blistered cherry tomatoes and toasted pine nuts. Light but not sad.
Ingredients
Method
- Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking often, then tip them onto a plate.
- Heat 1 tablespoon of the olive oil in the same pan over medium high. Season the shrimp with the salt and pepper and cook 1 to 2 minutes a side until pink. Move them to a plate.
- Add the remaining oil and the cherry tomatoes and cook 3 minutes, until they blister and start to burst, then add the garlic for 30 seconds.
- Add the zucchini noodles and toss for 2 minutes, just until barely tender. Tip out any water that collects.
- Turn off the heat and fold in the pesto, shrimp and parmesan.
- Scatter the toasted pine nuts over the top and serve right away.
Notes
Cook the zucchini noodles for barely two minutes and drain them well, otherwise they weep water into the pesto and thin it out.
