Zucchini Noodles with Pesto and Shrimp Recipe

In the whirlwind of modern life, finding meals that are both incredibly delicious and remarkably quick to prepare can feel like discovering a hidden treasure. For my family, zucchini noodles with pesto and shrimp has become just that—a culinary gem that graces our table more often than I care to admit. The first time I made this dish, I was skeptical. Could something so simple truly deliver on flavor? The answer, unequivocally, was yes! The vibrant green zucchini noodles, tender and ever-so-slightly sweet, are the perfect canvas for the rich, herbaceous pesto and succulent shrimp. My kids, usually staunch pasta devotees, devoured it without complaint, even asking for seconds! What truly sealed the deal was the sheer speed of it all. From fridge to table in just 25 minutes? On a busy weeknight, that’s nothing short of miraculous. This recipe has become my go-to for a healthy, satisfying, and effortlessly elegant meal that never fails to impress. Whether you’re looking for a light lunch, a quick weeknight dinner, or even a sophisticated dish to serve guests, zucchini noodles with pesto and shrimp is a recipe you’ll want to add to your repertoire immediately. Get ready to experience a burst of Italian-inspired flavors in a dish that’s as good for you as it is delicious!

Ingredients

The magic of zucchini noodles with pesto and shrimp lies in the quality and freshness of its simple ingredients. Each component plays a crucial role in creating a harmonious and flavorful dish that’s both light and satisfying. Let’s delve into each ingredient and understand why they are essential for this recipe’s success.

• 2 medium zucchinis spiralized: Zucchini forms the heart of this dish, offering a healthy and low-carb alternative to traditional pasta. Opt for medium-sized zucchinis that are firm and dark green. Smaller zucchinis tend to be less watery and have fewer seeds, making them ideal for spiralizing. When spiralizing, aim for noodles that are similar in thickness to spaghetti. If you don’t have a spiralizer, a julienne peeler or even a vegetable peeler used to create wide ribbons can work in a pinch. Pre-spiralized zucchini noodles are also readily available in most supermarkets, offering a convenient time-saving option. The mild, slightly sweet flavor of zucchini pairs beautifully with the bold pesto and savory shrimp, creating a balanced and delightful taste profile.
• 1 lb shrimp peeled and deveined: Shrimp is the star protein in this dish, adding a delicate sweetness and satisfying texture. Look for fresh or frozen shrimp that is peeled and deveined to save time in preparation. When choosing shrimp, consider the size – medium to large shrimp (around 31-40 count per pound) are ideal as they cook quickly and are substantial enough to complement the zucchini noodles. You can use shrimp with tails on or off, depending on your preference. If using frozen shrimp, ensure it is fully thawed before cooking. Patting the shrimp dry with paper towels before cooking is crucial for achieving a nice sear and preventing them from becoming watery. Shrimp cooks quickly, making it perfect for a 25-minute meal. Its subtle sweetness and tender texture perfectly complement the zucchini and pesto.
• ½ cup pesto store-bought or homemade: Pesto is the flavor powerhouse of this dish, infusing it with vibrant herbaceous notes of basil, garlic, pine nuts, Parmesan cheese, and olive oil. You have the option to use either store-bought or homemade pesto. Store-bought pesto is a convenient choice for busy weeknights and comes in various brands and flavors. Look for high-quality pesto made with real basil, olive oil, and Parmesan cheese. Alternatively, making pesto from scratch allows you to control the ingredients and customize the flavor to your liking. Homemade pesto often tastes fresher and more vibrant. Whether you choose store-bought or homemade, ensure your pesto is flavorful and fragrant, as it will be the primary sauce for the zucchini noodles and shrimp. Experiment with different pesto variations, such as sun-dried tomato pesto or spinach pesto, for a twist on the classic flavor.
• 2 tbsp olive oil: Olive oil is the cooking medium for the shrimp and garlic, adding richness and healthy fats to the dish. Extra virgin olive oil is recommended for its superior flavor and health benefits. It has a fruity and slightly peppery taste that enhances the overall flavor of the dish. When sautéing the garlic and shrimp, olive oil prevents sticking and helps to create a flavorful base. You can adjust the amount of olive oil slightly depending on your preference and the type of pan you are using.
• 2 cloves garlic minced: Garlic adds a pungent and aromatic depth of flavor to the dish, complementing the pesto and shrimp beautifully. Fresh garlic cloves are always preferred over pre-minced garlic for their superior flavor. Mince the garlic finely to ensure it cooks evenly and releases its flavor throughout the dish. Garlic is sautéed in olive oil before adding the shrimp, infusing the oil with its aromatic essence and creating a flavorful base for the dish. Adjust the amount of garlic to your liking – for a milder flavor, use just one clove, or for a more pronounced garlic taste, use three cloves.
• ¼ tsp salt: Salt is essential for seasoning the zucchini noodles and shrimp, enhancing their natural flavors and balancing the richness of the pesto. Use sea salt or kosher salt for best results. Salt is used to draw out excess moisture from the zucchini noodles before cooking, preventing them from becoming watery. It is also used to season the shrimp during cooking, ensuring they are flavorful and not bland.
• ¼ tsp black pepper: Black pepper adds a subtle warmth and spice to the dish, complementing the other flavors and adding a layer of complexity. Freshly ground black pepper is always preferred for its more robust flavor. Pepper is used to season both the zucchini noodles and shrimp, enhancing their taste and adding a touch of spice.
• Optional Add-Ons: These add-ons are not essential but can elevate the dish further, adding extra flavor, texture, and visual appeal.
  • 1 cup cherry tomatoes halved: Cherry tomatoes add a burst of sweetness and acidity to the dish, balancing the richness of the pesto and shrimp. Halving the cherry tomatoes allows their juices to release and mingle with the other flavors. They also add a vibrant pop of color to the dish. Cherry tomatoes can be added raw at the end for a fresh and slightly crunchy texture, or sautéed briefly with the garlic for a softer and more caramelized flavor.
  • 2 tbsp Parmesan cheese freshly grated: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the dish, enhancing the pesto and shrimp. Freshly grated Parmesan is always preferred over pre-grated cheese for its superior flavor and melting quality. Parmesan can be sprinkled over the finished dish as a garnish, adding a salty and savory finish. It can also be incorporated into the pesto for an even more intense cheese flavor.
  • 1 tbsp pine nuts toasted: Pine nuts add a delicate buttery flavor and satisfying crunch to the dish, complementing the pesto and zucchini noodles. Toasting the pine nuts enhances their flavor and texture. Pine nuts can be toasted in a dry pan over medium heat until lightly golden and fragrant. They can be sprinkled over the finished dish as a garnish, adding a textural contrast and nutty flavor. If pine nuts are unavailable, you can substitute them with other nuts like slivered almonds or walnuts.

Instructions

Creating this delectable zucchini noodles with pesto and shrimp dish is surprisingly straightforward, requiring just a few simple steps. Follow these instructions carefully to ensure a perfectly cooked and flavorful meal in just 25 minutes.

Preparation:

1. Spiralize the zucchini: Begin by preparing the zucchini noodles. Wash and trim the ends of the two medium zucchinis. Using a spiralizer, create long, thin noodles resembling spaghetti. If you don’t have a spiralizer, you can use a julienne peeler or even a vegetable peeler to create wider ribbons of zucchini. Ensure the noodles are relatively uniform in size for even cooking. If using pre-spiralized zucchini, skip this step and proceed to the next.
   • Tip for Spiralizing: For best results, use firm zucchinis. If your zucchini is particularly large or has a lot of seeds, you can cut it in half lengthwise and scoop out the seeds before spiralizing. This will prevent the noodles from becoming too watery.
2. Salt and drain the zucchini noodles: Once spiralized, place the zucchini noodles in a colander or a large bowl. Sprinkle them generously with ¼ teaspoon of salt. Toss the noodles gently to ensure they are evenly coated with salt. Let the salted zucchini noodles sit for 10 minutes. This process, known as osmotic dehydration, draws out excess moisture from the zucchini, preventing the noodles from becoming soggy when cooked.
   • Why Salting is Important: Zucchini has a high water content. Salting and draining is a crucial step to remove excess water, resulting in zucchini noodles that are tender-crisp rather than mushy.
3. Pat dry the zucchini noodles: After 10 minutes, gently squeeze the zucchini noodles with your hands to remove as much excess water as possible. Then, spread the noodles out on a clean kitchen towel or several layers of paper towels. Pat them dry thoroughly with another towel or paper towels. The drier the zucchini noodles, the better they will cook and absorb the pesto flavor.
   • Ensuring Dry Noodles: Take your time patting the noodles dry. Excess moisture can lead to watery pesto and diluted flavors. You want the noodles to be as dry as possible before cooking.
4. Prepare the shrimp: While the zucchini noodles are draining, prepare the shrimp. If using frozen shrimp, ensure they are completely thawed according to package instructions. Once thawed, pat the shrimp dry with paper towels. This step is important for achieving a good sear and preventing the shrimp from steaming instead of sautéing.
   • Thawing Shrimp Properly: For best results, thaw frozen shrimp overnight in the refrigerator. If you need to thaw them quickly, place the shrimp in a sealed bag and submerge it in cold water for 30-60 minutes, changing the water every 15 minutes. Never thaw shrimp at room temperature.

Cooking:

1. Sauté garlic in olive oil: Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Once the oil is hot and shimmering, add the minced garlic. Sauté the garlic for about 1-2 minutes, or until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter.
   • Aromatic Garlic: Sautéing garlic in olive oil releases its aromatic compounds and infuses the oil with flavor, creating a delicious base for the shrimp and zucchini noodles.
2. Add shrimp and cook: Add the peeled and deveined shrimp to the skillet with the sautéed garlic. Season the shrimp with ¼ teaspoon of black pepper. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque and are cooked through. Be careful not to overcook the shrimp, as they can become tough and rubbery.
   • Perfectly Cooked Shrimp: Shrimp cooks very quickly. Watch them closely and remove them from the heat as soon as they are pink and opaque. Overcooked shrimp will lose their tender texture.
3. Add zucchini noodles and pesto: Reduce the heat to low. Add the drained and dried zucchini noodles to the skillet with the cooked shrimp and garlic. Pour in ½ cup of pesto, either store-bought or homemade. Gently toss everything together to combine, ensuring the zucchini noodles are evenly coated with the pesto and shrimp.
   • Gentle Tossing: Be gentle when tossing the zucchini noodles to avoid breaking them. Use tongs or two spatulas to carefully combine the ingredients.
4. Heat through and serve: Cook for another 1-2 minutes, just until the zucchini noodles are heated through and slightly softened but still retain a slight bite. Avoid overcooking the zucchini noodles, as they can become mushy. Taste and adjust seasoning if needed, adding a pinch more salt and pepper to your preference.
   • Maintaining Texture: The goal is to heat the zucchini noodles, not to cook them further. They should remain tender-crisp, not soft and watery.
5. Serve immediately: Remove the skillet from the heat and serve the zucchini noodles with pesto and shrimp immediately. Garnish with optional add-ons such as halved cherry tomatoes, freshly grated Parmesan cheese, and toasted pine nuts, if desired.
   • Serving Suggestions: Serve this dish hot as a main course. It is also delicious served slightly warm or at room temperature as a light lunch or salad.

Nutrition Facts

(Per serving, approximate values)

• Servings: 4
• Calories: 320 kcal

This zucchini noodles with pesto and shrimp recipe is not only delicious but also boasts impressive nutritional benefits, making it a healthy choice for a satisfying meal. Let’s break down the nutritional aspects:

• Low in Calories: At approximately 320 calories per serving, this dish is relatively low in calories compared to traditional pasta dishes. This makes it a great option for those watching their calorie intake or seeking lighter meals.
• Low in Carbohydrates: Zucchini noodles are a fantastic low-carb alternative to pasta. This recipe is significantly lower in carbohydrates than a similar dish made with wheat pasta, making it suitable for low-carb diets or those managing blood sugar levels. The carbohydrates primarily come from the vegetables and pesto ingredients.
• Gluten-Free: Naturally gluten-free, this recipe is perfect for individuals with gluten sensitivities or celiac disease. Zucchini noodles provide a satisfying pasta-like experience without any gluten.
• Rich in Protein: Shrimp is an excellent source of lean protein. Each serving provides a good amount of protein, essential for muscle building, repair, and overall satiety. Protein helps you feel fuller for longer, which can aid in weight management.
• Good Source of Healthy Fats: Pesto, made with olive oil, pine nuts (or other nuts), and Parmesan cheese, contributes healthy monounsaturated and polyunsaturated fats. These fats are beneficial for heart health and overall well-being. Olive oil is rich in antioxidants and anti-inflammatory compounds.
• Vitamins and Minerals: Zucchini is a good source of vitamins and minerals, including vitamin C, vitamin B6, and potassium. Shrimp is also a good source of selenium and vitamin B12. Pesto adds vitamins and minerals from basil, garlic, and Parmesan cheese.
• Fiber: Zucchini noodles provide dietary fiber, which is important for digestive health, regulating blood sugar levels, and promoting satiety. Fiber also contributes to a feeling of fullness, helping to control appetite.
• Antioxidants: The ingredients in this dish, particularly olive oil, basil, garlic, and tomatoes (if added), are rich in antioxidants. Antioxidants help protect the body against damage from free radicals and contribute to overall health and disease prevention.

While this recipe is generally healthy, be mindful of the pesto you use, especially if using store-bought. Some store-bought pestos can be high in sodium and less healthy oils. Homemade pesto allows you to control the ingredients and ensure a healthier version. Also, consider portion sizes to manage calorie intake effectively.

Preparation Time

One of the biggest advantages of this zucchini noodles with pesto and shrimp recipe is its incredibly quick preparation time. From start to finish, you can have a delicious and healthy meal on the table in just 25 minutes! Here’s a breakdown of the time involved:

• Prep Time: 10 minutes: This includes washing and spiralizing the zucchini (or preparing pre-spiralized noodles), salting and draining the zucchini noodles, preparing the shrimp (thawing and patting dry), mincing the garlic, and gathering the remaining ingredients. If you are using pre-spiralized zucchini and pre-peeled shrimp, the prep time can be even shorter.
• Cook Time: 15 minutes: This includes sautéing the garlic, cooking the shrimp, and heating through the zucchini noodles with pesto. Shrimp cooks very quickly, and zucchini noodles require minimal cooking time, contributing to the overall speed of the recipe.
• Total Time: 25 minutes: Combining the prep time and cook time, the total time to create this dish is a mere 25 minutes. This makes it an ideal choice for busy weeknights when time is of the essence, or for anyone who wants a quick and healthy meal without compromising on flavor.

The speed of this recipe doesn’t mean sacrificing quality or taste. The simple steps are efficient and designed to maximize flavor in a minimal amount of time. The quick cooking time also helps to preserve the nutrients and freshness of the ingredients. For those seeking fast, healthy, and delicious meal options, this zucchini noodles with pesto and shrimp recipe is a true winner.

How to Serve

Zucchini noodles with pesto and shrimp is a versatile dish that can be served in various ways, making it suitable for different occasions and preferences. Here are some serving suggestions to elevate your dining experience:

• As a Main Course: This is the most common and straightforward way to serve this dish. Portion the zucchini noodles with pesto and shrimp into bowls or plates and serve immediately while warm. It’s a complete and satisfying meal on its own, perfect for lunch or dinner.
• Garnished Elegantly: Enhance the visual appeal and flavor by garnishing each serving. Consider these options:
  • Freshly grated Parmesan cheese: Sprinkle generously over the top for added saltiness and nutty flavor.
  • Halved cherry tomatoes: Add a pop of color and fresh sweetness.
  • Toasted pine nuts: Provide a delightful crunch and nutty aroma.
  • Fresh basil leaves: Garnish with a few fresh basil leaves for an extra burst of herbaceous freshness.
  • A drizzle of extra virgin olive oil: Finish with a drizzle of high-quality olive oil for added richness and flavor.
• With a Side Salad: For a lighter and more balanced meal, serve zucchini noodles with pesto and shrimp alongside a fresh side salad. A simple salad of mixed greens with a lemon vinaigrette or a Caprese salad with tomatoes, mozzarella, and basil would complement the dish beautifully.
• As an Appetizer: For a smaller portion, serve zucchini noodles with pesto and shrimp as an appetizer. Present them in small bowls or on appetizer plates. This makes for an elegant and flavorful starter for a dinner party.
• Chilled as a Salad: While traditionally served warm, this dish can also be enjoyed chilled as a summer salad. Prepare the recipe as instructed, and then refrigerate it for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with fresh basil and cherry tomatoes. This chilled version is refreshing and perfect for hot weather.
• With Crusty Bread: Serve with a side of crusty bread, such as Italian bread or baguette, for soaking up the delicious pesto sauce. Garlic bread would also be a fantastic accompaniment.
• Wine Pairing: Pair this Italian-inspired dish with a crisp white wine, such as Pinot Grigio, Sauvignon Blanc, or Vermentino. The acidity and freshness of these wines will complement the flavors of the pesto and shrimp beautifully. For a red wine option, a light-bodied Italian red like Chianti or Pinot Noir could also work well.

No matter how you choose to serve it, zucchini noodles with pesto and shrimp is sure to be a crowd-pleaser. Its versatility and deliciousness make it a fantastic option for any meal and any occasion.

Additional Tips for Perfect Zucchini Noodles with Pesto and Shrimp

To ensure your zucchini noodles with pesto and shrimp turns out perfectly every time, here are five additional tips and tricks to keep in mind:

1. Don’t Overcook the Zucchini Noodles: The key to great zucchini noodles is maintaining a tender-crisp texture. Overcooking will result in mushy and watery noodles. Sauté them briefly just until heated through and slightly softened, but still with a slight bite. Remember, they will continue to soften slightly from the residual heat even after you remove them from the pan.
2. Use High-Quality Pesto: The flavor of pesto is central to this dish, so using a high-quality pesto is crucial. If using store-bought pesto, choose a reputable brand that uses fresh basil, good quality olive oil, and real Parmesan cheese. Alternatively, making homemade pesto allows you to control the ingredients and customize the flavor to your exact liking. Freshly made pesto will always have a brighter and more vibrant flavor than store-bought versions.
3. Pat Shrimp Dry Thoroughly: Just as with the zucchini noodles, patting the shrimp dry before cooking is essential. Excess moisture on the shrimp will prevent them from searing properly and can lead to steaming instead of sautéing, resulting in less flavorful shrimp. Dry shrimp will sear beautifully and develop a slightly caramelized exterior, enhancing their flavor and texture.
4. Add a Touch of Lemon Juice: A squeeze of fresh lemon juice at the end of cooking can brighten up the flavors of the dish and add a touch of acidity that balances the richness of the pesto and shrimp. Lemon juice also complements the zucchini and enhances the overall freshness of the dish. Just a tablespoon of fresh lemon juice squeezed over the finished dish before serving can make a noticeable difference.
5. Customize with Other Vegetables: While cherry tomatoes are a popular addition, feel free to experiment with other vegetables to customize your zucchini noodles with pesto and shrimp. Consider adding sautéed bell peppers, mushrooms, spinach, or artichoke hearts. These vegetables will add extra nutrients, flavor, and texture to the dish. Sauté them alongside the garlic or add them with the zucchini noodles towards the end of cooking.

By following these tips, you can consistently create delicious and perfectly cooked zucchini noodles with pesto and shrimp that will impress every time. These small details can make a big difference in the final outcome of the dish, ensuring a flavorful and enjoyable meal.

Frequently Asked Questions (FAQ)

Here are some frequently asked questions about zucchini noodles with pesto and shrimp to help you make this recipe with confidence:

Q1: Can I use pre-spiralized zucchini noodles?

A: Yes, absolutely! Using pre-spiralized zucchini noodles is a great time-saving option. You can find them in the produce section of most supermarkets. Just be sure to pat them dry thoroughly with paper towels before cooking, as they tend to be quite watery. Follow the same salting and draining process as with freshly spiralized zucchini to remove excess moisture.

Q2: Can I make this recipe vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan.

• Vegetarian: Simply omit the shrimp for a vegetarian version. You can add other vegetables like roasted vegetables (such as bell peppers, eggplant, or mushrooms) or chickpeas for added protein and substance.
• Vegan: To make it vegan, omit the shrimp and use a vegan pesto. Traditional pesto contains Parmesan cheese, so look for vegan pesto options made with nutritional yeast or other plant-based cheese alternatives. You can also make your own vegan pesto using nutritional yeast, pine nuts, basil, garlic, olive oil, and lemon juice. Consider adding white beans or tofu for protein.

Q3: Can I use frozen shrimp?

A: Yes, frozen shrimp is perfectly acceptable and often more convenient. Ensure the shrimp is fully thawed before cooking. The best way to thaw frozen shrimp is overnight in the refrigerator. If you need to thaw them quickly, place the shrimp in a sealed bag and submerge it in cold water, changing the water every 30 minutes. Always pat thawed shrimp dry with paper towels before cooking to remove excess moisture.

Q4: How long does zucchini noodles with pesto and shrimp last in the refrigerator?

A: Zucchini noodles with pesto and shrimp is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the zucchini noodles may release some moisture upon refrigeration, which can slightly alter the texture. Reheat gently in a skillet over low heat or in the microwave. It’s generally recommended to consume seafood dishes relatively soon after cooking for optimal quality and safety.

Q5: Can I make pesto ahead of time?

A: Yes, homemade pesto can be made ahead of time and stored in the refrigerator for up to 3-4 days. To prevent the pesto from browning, drizzle a thin layer of olive oil over the surface before refrigerating. You can also freeze pesto in ice cube trays for longer storage. Frozen pesto can be thawed and used as needed. Having pesto pre-made can significantly speed up the preparation of this dish, making it even more convenient for busy weeknights.

These FAQs should help address common questions and concerns you might have about making zucchini noodles with pesto and shrimp. Enjoy creating and savoring this quick, healthy, and flavorful Italian-inspired meal!

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