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Zucchini Noodles with Shrimp & Pesto

Zucchini Noodles with Pesto and Shrimp

Use a spiralizer to create these light zucchini noodles, then toss with homemade pesto and shrimp for a light and easy summer meal.
5 from 13 votes
Course: Main Course
Cuisine: American
Keyword: Shrimp, Zucchini Noodles
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 2 servings
Calories: 293kcal
Author: Laura



  • 1 tbsp olive oil
  • 6 oz shrimp peeled and deveined
  • 1 zucchini
  • 1/4 cup prepared pesto
  • 1 tbsp Parmigiano cheese grated
  • Salt and pepper to taste


  • Add the oil to a frying pan over medium heat. Saute the shrimp for 2-3 minutes on each side, until no longer translucent. Remove from the pan and set aside.
  • Spiralize the zucchini and add it to the frying pan.
  • Add the pesto and toss to coat.
  • Heat the pesto zoodles for 2 minutes, stirring occasionally.
  • Remove from the heat and divide the zoodles onto plates. Sprinkle with the grated cheese, salt and pepper and serve.


  • You can use store-bought zoodles, or any other type of vegetables that is easy to spiralize, like carrots or celeriac.
  • You can leave out the shrimp, or replace it with any other type of protein, like chicken, sausage or tofu.
  • You can microwave the pesto zoodles rather than cooking them in the frying pan. It takes just one minute on high, stopping at 30 seconds to stir.


Calories: 293kcal | Carbohydrates: 6g | Protein: 21g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 218mg | Sodium: 999mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 821IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.