Zucchini Noodles with Pesto and Grilled Shrimp: A Fresh and Flavorful Recipe

If you’re looking for a meal that’s light, full of flavor, and won’t leave you feeling sluggish, zucchini noodles with pesto and grilled shrimp is the way to go. It’s one of those recipes that look fancy but is actually super simple to throw together. Whether you’re trying to eat more veggies, cut down on carbs, or just switch up your dinner routine, this dish hits all the right notes.

The mix of fresh zucchini, homemade pesto, and smoky grilled shrimp creates a combination that’s both refreshing and satisfying. The best part? You don’t need any special cooking skills to make it taste amazing. Let’s break it down step by step, so you can bring this dish to life in your own kitchen.

Why You’ll Love This Recipe

• Light and Healthy – Zucchini noodles (or “zoodles”) are a great alternative to pasta. They soak up all the flavor without the heaviness of traditional noodles.
• Fast and Easy – You can whip up this meal in under 30 minutes, making it perfect for busy weeknights.
• Flavor-Packed – Pesto brings in fresh basil, garlic, and Parmesan, while grilled shrimp adds a smoky, slightly sweet touch.
• Great for Meal Prep – You can make the pesto ahead of time and even marinate the shrimp in advance.

Ingredients You’ll Need

Before we get into the cooking process, here’s what you need to gather.

For the Zucchini Noodles:

• 3 medium zucchinis
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Pesto:

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• ½ cup grated Parmesan cheese
• 2 cloves garlic
• ½ cup olive oil
• Juice of ½ lemon
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Grilled Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon

Step-by-Step Cooking Instructions

Step 1: Prep the Zucchini Noodles

If you’ve never made zucchini noodles before, don’t worry. It’s easier than it looks.

• Spiralize the zucchini. If you have a spiralizer, simply run the zucchini through it to create long, thin noodles. No spiralizer? No problem. You can use a julienne peeler or even a regular vegetable peeler to make wide, ribbon-like noodles.
• Pat them dry. Zucchini holds a lot of water. To avoid soggy noodles, lay them on a paper towel and sprinkle a little salt over them. Let them sit for about 10 minutes, then pat them dry with another paper towel.
• Sauté lightly. Heat a tablespoon of olive oil in a pan over medium heat. Add the zucchini noodles and cook for about 2-3 minutes, just until they start to soften. You don’t want them mushy—keep them slightly firm for a better texture. Sprinkle with a little salt and pepper, then set aside.

Step 2: Make the Pesto

Fresh pesto takes this dish to another level. It’s quick to make and way better than anything from a jar.

• Toast the nuts. If using pine nuts or walnuts, lightly toast them in a dry pan over medium heat for about 2 minutes until fragrant. This brings out their natural oils and adds more depth to the pesto.
• Blend the ingredients. In a food processor or blender, add basil, toasted nuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse a few times until everything is chopped up.
• Stream in the olive oil. While blending, slowly drizzle in the olive oil until the pesto becomes smooth. Taste and adjust seasoning if needed.

Step 3: Marinate and Grill the Shrimp

Shrimp cooks fast, so have everything ready before you start grilling.

• Marinate the shrimp. In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, pepper, and lemon juice. Let them sit for at least 10 minutes to absorb the flavors.
• Grill the shrimp. Heat a grill pan or outdoor grill over medium-high heat. Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. If using a regular pan, sauté them over medium heat instead.
• Set aside. Once done, remove from heat and squeeze a little more lemon juice over them for extra freshness.

Bringing It All Together

Now that all the components are ready, it’s time to put everything together.

• Toss the noodles with pesto. In a large bowl, mix the zucchini noodles with the fresh pesto, making sure they’re well coated.
• Add the shrimp. Place the grilled shrimp on top of the noodles.
• Garnish and serve. Sprinkle extra Parmesan, a few basil leaves, and maybe some red pepper flakes if you like a bit of heat.

Tips for the Best Zucchini Noodles with Pesto and Shrimp

• Avoid overcooking the zoodles. They should be tender but still have a slight bite to them, like al dente pasta.
• Make extra pesto. It keeps well in the fridge for up to a week and works great on sandwiches, eggs, or even as a dip.
• Use fresh shrimp. If using frozen shrimp, thaw them properly by running them under cold water before marinating.
• Try different nuts. If you don’t have pine nuts, use walnuts, almonds, or even sunflower seeds.

Serving Ideas and Variations

This recipe is already delicious, but you can always tweak it based on your preferences.

• Add cherry tomatoes. Slice them in half and toss them into the dish for a burst of sweetness.
• Throw in some spinach or arugula. Mix a handful into the noodles for extra greens.
• Use a different protein. Swap shrimp for grilled chicken, salmon, or even tofu if you want a plant-based option.
• Make it dairy-free. Skip the Parmesan in the pesto or use a vegan alternative.

Storing and Reheating Leftovers

If you have leftovers, here’s how to keep them tasting fresh:

• Refrigerate: Store everything in an airtight container for up to 2 days.
• Reheat: Warm the zucchini noodles and shrimp separately in a pan over low heat. Don’t overcook, or the zoodles will get soggy.
• Freeze: Pesto freezes well, but zucchini noodles don’t. If you want to prep in advance, just freeze the pesto and make the noodles fresh when needed.

Conclusion

Zucchini noodles with pesto and grilled shrimp is one of those meals that feel fancy but take almost no effort. It’s fresh, full of flavor, and perfect for when you want something light but still satisfying. Whether you’re cooking for yourself or impressing guests, this dish is a winner every time.

Now, grab some zucchinis, fire up that grill, and get cooking—you won’t regret it.

Print