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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.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Shrimp, Zucchini
Servings: 2 servings
Calories: 310kcal
Author: Laura
Cost: $6

Equipment

Ingredients

  • 1 tbsp olive oil
  • 6 oz shrimp peeled and deveined
  • 2 medium zucchini
  • 1/4 cup prepared pesto see linked recipe in description for pesto recipe
  • 1 tbsp Parmigiano cheese grated
  • Salt and pepper to taste

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 310kcal | Carbohydrates: 9g | Protein: 22g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 218mg | Sodium: 1007mg | Potassium: 580mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1017IU | Vitamin C: 39mg | Calcium: 234mg | Iron: 3mg