Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp are the perfect 20-minute restaurant version. After making this many times, I’ve discovered the trick to crispy, golden noodles that hold their texture. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Avocado Wrap Recipe for Quick Dinner and Easy Grilled Corn with Chili Lime Yogurt Sauce.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Golden, crispy zucchini noodles
- Creamy, tangy homemade pesto
- Better than takeout in 20 minutes
- Easy, customizable, and family-pleasing
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
- Parmesan cheese
- Garlic
- Salt
- Pepper
- Red pepper flakes (optional)
- Olive oil
- Optional: Pine nuts
- Optional: Red pepper flakes
- Optional: Fresh basil leaves
📝 Ingredient Notes
- Zucchini: Use medium to large zucchini for thicker noodles.
🛒 Tools & Equipment I Recommend
- Spiralizer — Creates perfect zucchini noodles → See on Amazon
- Food processor — Makes quick work of the pesto → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare zucchini noodles: Spiralize zucchini into noodles. Salt and let sit for 10 minutes to draw out moisture. Rinse and pat dry.
- Make pesto: Blend basil, garlic, parmesan, salt, and olive oil in a food processor until smooth.
- Cook shrimp: Season shrimp with salt, pepper, and red pepper flakes (optional). Grill or pan-sear until cooked through.
- Cook zucchini noodles: Toss noodles in olive oil, salt, and pepper. Cook in a hot pan until crispy and golden. Toss with pesto and cooked shrimp.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Don't overcook zucchini noodles. They'll become soggy. Cook until just crispy and golden.
- Substitution: Use a mandoline or vegetable peeler to create noodles if you don't have a spiralizer.
- Make-ahead: Prepare pesto and cook shrimp ahead of time. Store separately and combine when ready to serve.
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 pesto and cook shrimp ahead of time.
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a hot pan to achieve crispy noodles.
- Best substitution: Substitute chicken or tofu for shrimp.
- Make-ahead: Prepare pesto and cook shrimp ahead of time.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If noodles are soggy, cook them in batches and don't overcrowd the pan.
Want to level up this recipe?
Cast iron skillet — Gives perfect sear and crispy texture to zucchini noodles → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil
- Parmesan cheese
- Garlic
Seasonings
- Salt
- Pepper
- Red pepper flakes (optional)
- Olive oil
Optional Toppings
- Pine nuts
- Red pepper flakes
- Fresh basil leaves
Instructions
- Prepare zucchini noodles: Spiralize zucchini into noodles. Salt and let sit for 10 minutes to draw out moisture. Rinse and pat dry.
- Make pesto: Blend basil, garlic, parmesan, salt, and olive oil in a food processor until smooth.
- Cook shrimp: Season shrimp with salt, pepper, and red pepper flakes (optional). Grill or pan-sear until cooked through.
- Cook zucchini noodles: Toss noodles in olive oil, salt, and pepper. Cook in a hot pan until crispy and golden. Toss with pesto and cooked shrimp.
Notes
- Chef tip: Use a hot pan to achieve crispy noodles.
- Best substitution: Substitute chicken or tofu for shrimp.
- Make-ahead: Prepare pesto and cook shrimp ahead of time.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If noodles are soggy, cook them in batches and don't overcrowd the pan.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare pesto and cook shrimp ahead of time.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 22g
- Carbs: 12g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 150mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Yes, spiralize and salt zucchini noodles up to 24 hours ahead. Store in the fridge until ready to cook.
Overcrowding the pan and overcooking can cause zucchini noodles to become soggy. Cook them in batches and watch the timing.
Yes, thaw frozen shrimp under cold water before cooking. Ensure they're cooked through before combining with noodles.
Toss zucchini noodles in olive oil, salt, and pepper. Air fry at 375°F for 8-10 minutes, shaking the basket halfway through.
Reheat in a hot pan with a little oil for 2-3 minutes, or in a 350°F oven for 5-7 minutes.
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!
