“Delight your taste buds with our irresistible Zucchini Noodles with Shrimp! This low-carb and gluten-free dish combines tender zucchini noodles, succulent shrimp, and a burst of flavorful seasonings. Experience a healthy and satisfying meal that’s quick to prepare and perfect for any occasion.”
Zucchini Noodles With Pesto and Shrimp
When summer rolls around and zucchini is in abundance, this recipe for zucchini noodles with pesto and shrimp is a must-try. Using a spiralizer, you can easily create light and bouncy zucchini noodles that are perfect for tossing with homemade pesto and cooked shrimp. The neutral flavor of the zoodles makes them a versatile base for various sauces.
To make the zoodles, simply cut off the top and bottom of the zucchini, attach it to the spiralizer, and twist. I recommend using a handheld spiralizer from OXO, which is small and convenient to store. The OXO handheld spiralizer with three blades offers the most versatility.
To cook the zoodles without making them soggy, avoid boiling them. Instead, zap them in the microwave for about 30 seconds or toss them in a frying pan on medium heat for a minute or two just to warm them up. For this recipe, you can add raw zoodles to the frying pan used to cook the shrimp and toss them with pesto until heated through.
This dish can be made even easier by buying pre-made pesto or already cooked shrimp. You can also spiralize the zucchini ahead of time and store it in the refrigerator until ready to use. It’s a quick and delicious meal that’s perfect for lunch when you’re short on time.
Making Zucchini Pesto With Summer Veggies
One of the best ways to enjoy the abundance of zucchini and basil in the summer is by making this delicious zucchini pesto with shrimp recipe. Using a spiralizer, you can easily create light and bouncy zucchini noodles that make a perfect base for the homemade pesto sauce.
When it comes to spiralizing, I highly recommend using a handheld spiralizer like the one from OXO. It’s small, convenient to store, and can be used with any type of spiralizer blade. Simply cut off the top and bottom of the zucchini, attach it to the cutting prongs, and twist to create beautiful zoodles.
To avoid soggy noodles, it’s best not to boil them. Instead, you can either zap them in the microwave for about 30 seconds or cook them in a frying pan for a minute or two on medium heat. This will warm up the noodles without making them watery and help maintain their crunchiness.
This zucchini pesto with shrimp recipe is incredibly easy and quick to make, making it a great option for a light summer meal. After cooking the shrimp separately, you can toss raw zoodles with homemade pesto in the same frying pan used for cooking the shrimp. Heat it for only 1-2 minutes until everything is well-coated.
If you’re short on time or prefer convenience, you can use store-bought pesto and pre-cooked shrimp instead. Additionally, you can spiralize the zucchini ahead of time and store it in the refrigerator until ready to use. This dish offers flexibility and can be assembled whenever you want.
Overall, this zucchini pesto with shrimp recipe is a versatile and delicious way to enjoy the flavors of summer. Whether you’re looking for a quick lunch or a light dinner option, this dish will satisfy your cravings and impress your taste buds.
How to Cook Zucchini Noodles
To cook zucchini noodles, there are a few different methods you can use. One option is to sauté them in a frying pan. Heat some oil in the pan over medium heat, then add the zucchini noodles and cook for about 2 minutes, stirring occasionally. This will warm them up and soften them slightly without making them too soggy.
Another option is to microwave the zucchini noodles. Place them in a microwave-safe dish and cover with a lid or plastic wrap. Microwave on high for 1 minute, stopping at 30 seconds to stir. This method is quick and easy, but be careful not to overcook the noodles as they can become mushy.
If you prefer your zucchini noodles raw, you can simply toss them with your desired sauce or dressing and let them sit for a few minutes to soften slightly. This method works well if you like a more crunchy texture.
Overall, cooking zucchini noodles is quick and easy, allowing you to enjoy a light and healthy alternative to traditional pasta dishes. Experiment with different cooking methods to find your preferred texture and flavor.
Serve & Enjoy
Serve & Enjoy
Once the pesto zoodles are heated through, remove them from the pan and transfer to a serving dish. Top with the cooked shrimp and sprinkle with additional Parmigiano cheese if desired. Serve immediately and enjoy this light and flavorful summer meal.
This dish is perfect for a quick lunch or dinner when you’re short on time. You can also make it even easier by using store-bought pesto and pre-cooked shrimp. The zucchini noodles can be spiralized ahead of time and stored in the refrigerator, making it a convenient option for busy days.
Whether you’re a fan of zucchini noodles or looking for a healthier alternative to traditional pasta, this recipe is sure to satisfy your cravings. The combination of fresh basil pesto, tender shrimp, and crisp zoodles creates a delicious and satisfying meal that’s perfect for summertime. Try it out and discover how easy and enjoyable it is to incorporate spiralized vegetables into your cooking routine.
Other Recipes to Try
If you enjoyed this zucchini noodles with pesto and shrimp recipe, here are a few other recipes you might want to try:
1. Shrimp Scampi without Wine: If you’re looking for another delicious shrimp dish, try this classic shrimp scampi recipe without the wine. It’s quick and easy to make, with garlic, butter, lemon juice, and parsley.
2. Air Fryer Bang Bang Shrimp: If you have an air fryer and love crispy shrimp, give this bang bang shrimp recipe a try. It’s coated in a spicy sauce made from mayonnaise, sweet chili sauce, Sriracha, and honey.
Zucchini Noodles with Pesto and Shrimp
When I got my spiralizer, I quickly fell in love with making zucchini noodles. They are versatile and their neutral flavor pairs well with various sauces. This pesto zoodle recipe is a favorite of mine, especially during the summer when there’s an abundance of zucchini and basil. Using a spiralizer, you can easily create these light and bouncy “noodles” that cook up in no time.
To make the zucchini noodles, simply cut off the top and bottom of the zucchini and attach it to your spiralizer. I recommend using a handheld one like the OXO brand, which is small and convenient for storage. The OXO handheld spiralizer comes with multiple blades, and I suggest using the one with three blades for versatility.
To avoid soggy noodles, I don’t recommend boiling them. Instead, microwave them for about 30 seconds or toss them in a frying pan for a minute or two on medium heat to warm them up without losing their crunch. For this recipe, I add raw zoodles and pesto to the same frying pan used to cook the shrimp. Toss everything together for about 1-2 minutes until heated through.
For the zucchini noodles:
- 2 medium zucchini
- 1 tablespoon olive oil
For the pesto:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts
- 1/4 cup grated Parmigiano cheese, plus more for topping
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
For the shrimp:
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
- Lemon wedges for serving (optional)
To make the zucchini noodles:
- Cut off the top and bottom of the zucchini.
- Spiralize the zucchini using a spiralizer or a handheld spiralizer. Set aside.
- In a large frying pan, heat 1 tablespoon of olive oil over medium heat.
- Add the spiralized zucchini noodles to the pan and sauté for 2 minutes, stirring occasionally. Remove from heat and set aside.
To make the pesto:
- In a food processor or blender, combine basil leaves, pine nuts, grated Parmigiano cheese, minced garlic, and olive oil.
To make this delicious zucchini noodles with pesto and shrimp dish, start by sautéing the shrimp in a frying pan over medium heat for 2-3 minutes on each side until they are no longer translucent. Once cooked, remove the shrimp from the pan and set them aside.
Next, spiralize the zucchini using a spiralizer of your choice. You can use store-bought zoodles or any other vegetables that are easy to spiralize, such as carrots or celeriac. If you prefer, you can also microwave the zoodles instead of cooking them in a frying pan. Simply place them in the microwave for one minute on high, pausing at 30 seconds to stir.
In the same frying pan used to cook the shrimp, add the spiralized zucchini and heat it up with the prepared pesto sauce. Stir occasionally for about 2 minutes to coat the noodles evenly with the sauce.
Once heated through, serve the pesto zoodles topped with the cooked shrimp. For added flavor, sprinkle some freshly grated Parmigiano cheese on top. Enjoy this light and easy summer meal!
It’s worth noting that you can customize this recipe according to your preferences. Feel free to omit or replace the shrimp with other proteins like chicken, sausage, or tofu. Additionally, if you’ve made zucchini noodles before and struggled with them becoming soggy when boiled, try using either a quick zap in the microwave or a brief toss in a frying pan on medium heat just until warmed through. This will help retain their crunchiness and prevent them from becoming watery when mixed with sauces.
Overall, this dish is perfect for when you’re short on time but still want a flavorful and satisfying meal. You can even prepare all the components ahead of time and store them separately in the refrigerator until you’re ready to assemble and enjoy this tasty dish.
To make this recipe, you will need a spiralizer. There are many different types available, but the handheld spiralizer from OXO is recommended for its small size and convenience. It comes with one, two, or three blades, with the three-blade option being the most versatile. Additionally, you will need a frying pan and a microwave or stove to cook the zucchini noodles.
If you want to avoid soggy zucchini noodles, it is not recommended to boil them. Boiling can result in watery strands that do not hold sauce well. Instead, the preferred method of cooking zoodles is to either microwave them for about 30 seconds or toss them in a frying pan for a minute or two on medium heat just to warm them up and remove the full crunch.
This dish can be made ahead by preparing the pesto and spiralizing the zucchini in advance. Both can be stored in the refrigerator until ready to use. If desired, store-bought pesto and pre-cooked shrimp can also be used to make this recipe even easier.
This recipe for Zucchini Noodles With Pesto and Shrimp is a light and easy summer meal that can be made quickly and with minimal effort. Using a spiralizer, you can create zucchini noodles, or “zoodles,” which are versatile and perfect for topping with various sauces.
If you’re new to spiralizing vegetables, the handheld spiralizer from OXO is a convenient option that can easily be stored in a small kitchen. Simply cut off the top and bottom of the zucchini, attach it to the cutting prongs, and twist to create beautiful noodles.
To prevent the zucchini noodles from getting soggy, avoid boiling them. Instead, warm them up in the microwave for about 30 seconds or toss them in a frying pan for a minute or two on medium heat. This will soften them slightly without losing their crunch.
The pesto used in this recipe is homemade and easy to make with basil, pine nuts, Parmigiano cheese, olive oil, and garlic. Toss the pesto with the zoodles and top it with cooked shrimp for a flavorful combination. If desired, sprinkle some extra Parmigiano on top.
This dish can be customized by using store-bought pesto or pre-cooked shrimp to save time. Additionally, you can spiralize the zucchini ahead of time and store it in the refrigerator until ready to use.
This zucchini noodles with pesto and shrimp recipe is a light and healthy summer meal option. The nutritional content will vary depending on the specific ingredients and quantities used, but here are some general guidelines:
Zucchini: Zucchini is low in calories and carbohydrates, making it a great option for those watching their calorie intake or following a low-carb diet. It is also a good source of vitamins A and C, as well as potassium.
Pesto: Pesto is made primarily from basil, garlic, olive oil, pine nuts, and Parmigiano cheese. While it does contain fat from the olive oil and cheese, it also provides a good amount of flavor without adding many calories. Basil is known for its antioxidant properties and garlic has several health benefits including boosting the immune system.
Shrimp: Shrimp is a lean source of protein that is low in calories and fat. It is also high in omega-3 fatty acids, which have been shown to have numerous health benefits including reducing inflammation and improving heart health.
Overall, this dish provides a good balance of nutrients with vegetables, protein, and healthy fats from the pesto. It can be enjoyed as part of a balanced diet.
In conclusion, zucchini noodles with shrimp is a delicious and healthy dish that offers a low-carb alternative to traditional pasta. This combination provides a satisfying meal packed with nutrients, while still being light and flavorful. Whether you are looking for a quick weeknight dinner or a nutritious option for your diet, zucchini noodles with shrimp is a fantastic choice.
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