Zucchini Noodles with Pesto and Grilled Shrimp Recipe

There are certain meals that just feel like sunshine in a bowl, and this Zucchini Noodles with Pesto and Grilled Shrimp recipe is unequivocally one of them. The first time I made this for my family, I was on a mission to find a dinner that was both incredibly healthy and genuinely exciting. We were trying to cut back on heavy carbs, but the thought of another bland salad was less than inspiring. I remember the vibrant green of the fresh pesto, the tantalizing sizzle of shrimp on the grill pan, and the satisfying crunch of the “zoodles.” When I finally brought the bowls to the table, the reaction was immediate. My husband, usually a skeptic of “pasta alternatives,” took one bite and his eyes widened. The kids, drawn in by the plump, juicy shrimp, devoured their portions without a single complaint about the hidden vegetables. It was a resounding success. This dish has since become a staple in our home. It’s our go-to for a light yet deeply satisfying weeknight dinner, a beautiful dish to serve guests on the patio, and a perfect way to use up the bounty of summer zucchini from the garden. It’s a recipe that proves healthy eating doesn’t have to be about deprivation; it can be about celebrating fresh, vibrant, and delicious ingredients.

Zucchini Noodles with Pesto and Grilled Shrimp: The Ultimate Recipe

This recipe is broken down into three main components: the succulent grilled shrimp, the fresh and vibrant homemade pesto, and the crisp zucchini noodles. While you can use store-bought pesto to save time, taking a few extra minutes to make it from scratch elevates the dish to a whole new level of flavor.

Ingredients

Here is everything you will need to create this stunning meal. We’ve separated the ingredients by component for clarity and easy preparation.

For the Perfectly Grilled Shrimp:

• 1 lb (about 450g) large shrimp (21-25 count): Peeled and deveined, with tails on or off, as you prefer. Using large shrimp ensures they stay juicy on the grill.
• 2 tablespoons olive oil: Extra virgin for the best flavor.
• 3 cloves garlic: Finely minced. This infuses the shrimp with an aromatic, savory depth.
• 1/2 teaspoon red pepper flakes: Adjust to your preferred spice level. This adds a gentle warmth that complements the pesto.
• 1/2 teaspoon sea salt: Or to taste.
• 1/4 teaspoon black pepper: Freshly ground for the best aroma.
• Juice of 1/2 lemon: This brightens up the flavor of the shrimp right before serving.

For the Vibrant Homemade Basil Pesto:

• 2 cups fresh basil leaves: Packed tightly. This is the heart and soul of your pesto.
• 1/2 cup freshly grated Parmesan cheese: Use a good quality Parmigiano-Reggiano for its nutty, salty flavor.
• 1/2 cup extra virgin olive oil: A good quality oil is crucial for a smooth and flavorful pesto.
• 1/3 cup pine nuts: Lightly toasted to bring out their nutty flavor. You can also substitute with walnuts or almonds.
• 3 cloves garlic: Roughly chopped. Adjust to your personal taste.
• 1/4 teaspoon sea salt: Or more, to taste.
• 2 tablespoons lemon juice: Freshly squeezed for brightness and to prevent the basil from browning too quickly.

For the Crisp Zucchini Noodles (Zoodles):

• 4 medium zucchini (about 2 lbs or 900g): Choose firm, straight zucchini for easier spiralizing.
• 1 tablespoon olive oil: For sautéing.
• 1 teaspoon sea salt: This is crucial for drawing out excess water from the zucchini.

Optional Garnishes:

• Cherry tomatoes: Halved, for a pop of color and sweetness.
• Extra grated Parmesan cheese: For serving.
• Toasted pine nuts: For added texture.
• Fresh basil leaves: For a fresh, aromatic finish.

Instructions

Follow these step-by-step instructions for a flawless result. The key is in the preparation and timing to ensure everything comes together hot and fresh.

Step 1: Prepare the Zucchini Noodles

The most common issue with zucchini noodles is that they become watery. This two-part process is the secret to preventing that and achieving a perfect, crisp-tender texture.

1. Spiralize the Zucchini: Using a spiralizer, a julienne peeler, or a mandoline with a julienne blade, turn your zucchini into noodles. Place them in a large colander.
2. Sweat the Zoodles: Sprinkle the zucchini noodles generously with the 1 teaspoon of sea salt and toss gently to coat. Place the colander in the sink or over a large bowl. Let the zoodles sit for 20-30 minutes. You will be amazed at how much water is released. This “sweating” process is the most critical step for avoiding a soggy dish.
3. Dry the Zoodles: After 30 minutes, gently squeeze the zucchini noodles with your hands to remove any remaining excess water. Then, place them on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry. Set aside.

Step 2: Make the Homemade Pesto

If you are using store-bought pesto, you can skip this step. For the best flavor, however, homemade is the way to go.

1. Toast the Pine Nuts (Optional but Recommended): Place the pine nuts in a small, dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until they are lightly golden and fragrant. Watch them carefully as they can burn quickly. Remove from the pan immediately.
2. Combine Ingredients: In the bowl of a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and chopped garlic cloves.
3. Pulse and Stream: Pulse the mixture a few times until it’s coarsely chopped. Then, with the food processor running on low, slowly stream in the 1/2 cup of olive oil until the pesto is smooth and emulsified.
4. Season and Finish: Scrape down the sides of the bowl. Add the lemon juice and sea salt. Pulse a few more times to combine. Taste and adjust seasoning if necessary—it might need more salt or another squeeze of lemon. Set aside.

Step 3: Marinate and Grill the Shrimp

This quick marinade infuses the shrimp with incredible flavor.

1. Pat Shrimp Dry: Use paper towels to pat the peeled and deveined shrimp completely dry. This is essential for getting a good sear.
2. Marinate: In a medium bowl, combine the shrimp, 2 tablespoons of olive oil, minced garlic, red pepper flakes, sea salt, and black pepper. Toss well to ensure every shrimp is evenly coated. Let it marinate for at least 15 minutes at room temperature (or up to 30 minutes in the refrigerator).
3. Grill the Shrimp: Heat a grill pan or an outdoor grill to medium-high heat. If you don’t have a grill, a large cast-iron skillet will also work perfectly.
4. Cook in Batches: Place the shrimp on the hot grill in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side. The shrimp are done when they turn pink and opaque and curl into a “C” shape. Overcooked shrimp will be tough and rubbery.
5. Finish with Lemon: Remove the shrimp from the grill and place them in a clean bowl. Squeeze the juice of half a lemon over the hot shrimp and toss to coat. This adds a final burst of bright, fresh flavor.

Step 4: Cook the Zoodles and Assemble the Dish

This is the final and quickest step. The goal is to heat the zoodles through, not to cook them until soft.

1. Flash-Sauté the Zoodles: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the dried zucchini noodles. Sauté for only 1-2 minutes, tossing constantly with tongs. You just want to warm them up; they should still have a slight bite (al dente). Do not overcook them, or they will release more water and become limp.
2. Combine with Pesto: Remove the skillet from the heat. Add about 1/2 to 2/3 cup of the pesto to the zucchini noodles and toss gently until they are evenly coated. Add more pesto if you desire a saucier dish.
3. Add the Shrimp: Add the grilled shrimp to the skillet with the pesto zoodles. If you are using cherry tomatoes, add them now. Gently toss everything together to combine.
4. Serve Immediately: Divide the Zucchini Noodles with Pesto and Grilled Shrimp among bowls. Garnish with extra grated Parmesan cheese, a sprinkle of toasted pine nuts, and a few fresh basil leaves. Serve immediately while hot.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 580 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This calculation assumes homemade pesto and the specified ingredient amounts. Using store-bought pesto or different types of oil can alter the nutritional values.

This dish is a nutritional powerhouse. It’s low in carbohydrates, high in protein from the shrimp, and rich in healthy fats from the olive oil and pine nuts in the pesto. It’s also packed with vitamins and minerals from the zucchini and fresh basil, making it a well-rounded, gluten-free, and keto-friendly meal.

Preparation Time

• Prep Time: 35 minutes (includes time for zucchini to sweat and shrimp to marinate)
• Cook Time: 15 minutes
• Total Time: 50 minutes

This timeline makes it a fantastic option for a weeknight dinner that feels gourmet but comes together in under an hour. To save even more time, you can prepare the pesto and spiralize the zucchini in advance.

How to Serve

Presentation enhances the dining experience, and this vibrant dish deserves to be shown off. Here are a few ways to serve your Zucchini Noodles with Pesto and Grilled Shrimp to make it look as good as it tastes.

• Classic Bowl Presentation:
  • Use wide, shallow pasta bowls to best display the dish.
  • Using tongs, twirl a generous portion of the pesto-coated zucchini noodles into a neat mound in the center of the bowl.
  • Artfully arrange 5-6 grilled shrimp on top of and around the zoodle mound.
  • Sprinkle generously with freshly grated Parmesan cheese.
  • Add a scattering of halved cherry tomatoes for a burst of red.
  • Finish with a final sprinkle of toasted pine nuts and a single, perfect basil leaf on top.
• Family-Style Platter:
  • For a more casual, communal meal, serve the entire dish on a large platter.
  • Spread the pesto zoodles evenly across the platter.
  • Arrange all the grilled shrimp over the top.
  • Garnish the entire platter with all the toppings—Parmesan, tomatoes, pine nuts, and basil.
  • Place serving tongs on the side and let everyone help themselves. This is perfect for a summer BBQ or a relaxed family dinner.
• Accompaniments and Pairings:
  • Wine Pairing: The bright, herbaceous notes of the pesto and the fresh acidity of the lemon call for a crisp white wine. A Sauvignon Blanc from the Loire Valley, an Italian Pinot Grigio, or a dry Rosé would be an excellent match.
  • Bread: For those not following a strict low-carb diet, a side of crusty garlic bread or a warm baguette is perfect for soaking up any extra pesto at the bottom of the bowl.
  • Salad: While the dish is a complete meal, a simple side salad of arugula with a light lemon vinaigrette can add another layer of freshness and peppery flavor.

Additional Tips for Recipe Perfection

Even a simple recipe can be perfected with a few pro tips. Here are five tips to ensure your Zucchini Noodles with Pesto and Grilled Shrimp turn out flawlessly every time.

1. The Ultimate Anti-Soggy Zoodle Technique
We mentioned salting and draining, but it’s worth repeating its importance. The science behind it is osmosis: the salt on the outside of the zucchini cells draws the water out. Don’t skip this step! For extra insurance, after squeezing the zoodles, spread them on a baking sheet lined with paper towels and let them air dry for another 10-15 minutes while you prepare the other ingredients. The drier the zoodles are before they hit the pan, the better your final texture will be.

2. Master the Shrimp Sear
The key to plump, juicy shrimp with a beautiful char is high heat and a dry surface. First, ensure your shrimp are patted completely dry before marinating. Second, get your grill pan or skillet screaming hot before the shrimp touch it. Third, do not overcrowd the pan. Cooking in a single layer allows the shrimp to sear rather than steam. This creates a slightly crisp exterior while keeping the inside tender and moist.

3. Pesto Power and Versatility
Your homemade pesto is a flavor bomb. To keep it brilliantly green, especially if making it ahead of time, blanch the basil leaves. Simply drop them in boiling water for 15 seconds, then immediately transfer them to an ice bath. Pat them completely dry before proceeding with the recipe. This locks in the color. To store leftover pesto, place it in an airtight container and pour a thin layer of olive oil over the surface to prevent oxidation and browning. It will keep in the fridge for up to a week.

4. Embrace Meal Prepping
This recipe is wonderfully suited for meal prep, which can turn it into a 15-minute meal on a busy night. Here’s how:

• Pesto: Make a big batch of pesto over the weekend.
• Zoodles: Spiralize the zucchini and store it in an airtight container with a paper towel at the bottom to absorb moisture. They will last for 2-3 days. Do not salt them until you are ready to cook.
• Shrimp: You can peel and devein the shrimp ahead of time. The marinade is best applied just before cooking.
  With these components ready, dinner is just a matter of cooking the shrimp, sautéing the zoodles, and tossing it all together.

5. Don’t Be Afraid to Customize
This recipe is a fantastic template. Feel free to make it your own based on what you have on hand or your dietary preferences.

• Protein Swap: Not a fan of shrimp? This works beautifully with grilled chicken strips, seared scallops, or even a piece of flaky salmon. For a vegetarian option, use pan-fried halloumi cheese or a can of drained and rinsed chickpeas.
• Nut-Free Pesto: If you have a nut allergy, substitute the pine nuts with sunflower seeds or pumpkin seeds (pepitas).
• Add More Veggies: Bulk up the dish by sautéing some sliced mushrooms, bell peppers, or asparagus spears along with the zucchini noodles.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making zucchini noodles with pesto and grilled shrimp.

1. Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp is a convenient and excellent option. To use them correctly, you must thaw them properly. The best method is to place the frozen shrimp in a colander in the sink and run cold water over them for 5-10 minutes, tossing them occasionally, until thawed. Alternatively, you can thaw them overnight in the refrigerator. Once thawed, it’s crucial to pat them completely dry with paper towels before marinating to ensure they sear well.

2. How do I store and reheat leftovers?
Leftover zucchini noodles can be tricky as they tend to get watery upon reheating. For the best experience, this dish is best eaten fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to use a skillet over medium-low heat. Reheat gently, tossing for just a few minutes until warmed through. Avoid the microwave, as it will steam the zoodles and make them very soft and watery.

3. I don’t have a spiralizer. What are my other options for making zucchini noodles?
No spiralizer, no problem! You have several other options:

• Julienne Peeler: This is an inexpensive handheld tool that looks like a regular vegetable peeler but has a serrated blade that creates thin, noodle-like strands.
• Mandoline: If your mandoline has a julienne or matchstick blade attachment, you can use it to create perfectly uniform noodles. Always use the handguard for safety.
• Vegetable Peeler: You can use a standard vegetable peeler to create wide, flat “pappardelle-style” zucchini noodles.
• By Hand: You can also use a sharp chef’s knife to cut the zucchini into thin, matchstick-sized pieces.

4. Can I make this recipe dairy-free?
Yes, it’s very easy to adapt this recipe to be dairy-free. The only dairy component is the Parmesan cheese in the pesto. To make a dairy-free pesto, simply substitute the Parmesan cheese with 3-4 tablespoons of nutritional yeast. Nutritional yeast has a savory, cheesy, and nutty flavor that works as a fantastic substitute in pesto. Ensure you check the labels of any other ingredients to confirm they are dairy-free.

5. Is this recipe keto-friendly and low-carb?
Yes, this recipe is inherently low-carb and perfectly suited for a ketogenic lifestyle. Zucchini is a very low-carbohydrate vegetable, making it an ideal pasta substitute. Shrimp is a zero-carb protein source. The pesto is made primarily of healthy fats (olive oil, pine nuts) and low-carb ingredients. The total net carbs per serving are very low, making this a delicious and satisfying meal that will keep you in ketosis. Just be mindful of the cherry tomatoes, as they contain some sugar, and use them in moderation if you are on a strict keto diet.

Print