Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp — a light, fresh dinner ready in 20 minutes. After making this many times, I’ve discovered the trick to perfect zucchini noodles is to not overcook them. The result? A crisp-tender, better-than-takeout meal that’s perfect for busy weeknights. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Cherry Limeade Recipe for Easy Summer Drinks and Creamy Baked Lemon Butter Chicken Recipe for Dinner.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Light and fresh, perfect for summer cookouts
- Ready in just 20 minutes, better than takeout
- Crisp-tender zucchini noodles with a vibrant pesto sauce
- Easy, customizable, and family-friendly
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 Pesto
- Garlic
- Red Pepper Flakes
- Salt
- Pepper
- Olive Oil
- Lemon Juice
- Optional: Parmesan Cheese
- Optional: Red Pepper Flakes
- Optional: Fresh Basil
📝 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
- Basil Pesto — Adds vibrant flavor with no effort. → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare Zucchini Noodles: Spiralize or julienne zucchini into noodles. Set aside.
- Make Pesto: Blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper until smooth.
- Cook Shrimp: Season shrimp with salt, pepper, and red pepper flakes. Grill for 2-3 minutes per side until pink and cooked through.
- Toss and Serve: Toss zucchini noodles with pesto and cooked shrimp. Serve immediately, topped with additional Parmesan and fresh basil 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 should be crisp-tender, not mushy. If they're too soft, refresh them in cold water briefly.
- Time-saving tip: Use store-bought pesto to save time. Just make sure it's high-quality and not too watery.
- Nutrition tip: For a lower-carb option, use spaghetti squash instead of zucchini.
- Customization tip: Add your favorite vegetables or proteins to make this dish your own.
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 in the fridge for up to 3 days. Make-ahead tip: Zucchini noodles can be made ahead of time and stored in the fridge for up to 1 day. Cook shrimp just before serving.
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Use a mandoline or food processor with the julienne attachment for even, quick zucchini noodles.
- Best substitution: Substitute chicken or tofu for the shrimp for a different protein option.
- Make-ahead: Prepare zucchini noodles and pesto up to 1 day ahead. Cook shrimp just before serving.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If your pesto is too thick, thin it out with a bit of olive oil or lemon juice.
Want to level up this recipe?
Grill Pan — Cooks shrimp perfectly with no sticking or burning. → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil Pesto
- Garlic
- Red Pepper Flakes
Seasonings
- Salt
- Pepper
- Olive Oil
- Lemon Juice
Optional Toppings
- Parmesan Cheese
- Red Pepper Flakes
- Fresh Basil
Instructions
- Prepare Zucchini Noodles: Spiralize or julienne zucchini into noodles. Set aside.
- Make Pesto: Blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper until smooth.
- Cook Shrimp: Season shrimp with salt, pepper, and red pepper flakes. Grill for 2-3 minutes per side until pink and cooked through.
- Toss and Serve: Toss zucchini noodles with pesto and cooked shrimp. Serve immediately, topped with additional Parmesan and fresh basil if desired.
Notes
- Chef tip: Use a mandoline or food processor with the julienne attachment for even, quick zucchini noodles.
- Best substitution: Substitute chicken or tofu for the shrimp for a different protein option.
- Make-ahead: Prepare zucchini noodles and pesto up to 1 day ahead. Cook shrimp just before serving.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If your pesto is too thick, thin it out with a bit of olive oil or lemon juice.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Zucchini noodles can be made ahead of time and stored in the fridge for up to 1 day. Cook shrimp just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 20g
- Carbs: 15g
- Fiber: 3g
- Sugar: 5g
- Sodium: 900mg
- Cholesterol: 170mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Yes, you can make zucchini noodles up to 1 day ahead. Store them in the fridge in an airtight container.
Overcooking is the most common reason for mushy zucchini noodles. Refresh them in cold water briefly to revive their texture.
Yes, using spaghetti squash instead of zucchini makes this dish low-carb friendly.
Chicken, tofu, or chickpeas are all great protein additions to this dish.
Yes, this recipe is naturally gluten-free. Just be sure to check your pesto for any hidden gluten.
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!
