Description
A fast and flavorful low-carb dish of spiralized zucchini noodles tossed in pesto and topped with garlicky shrimp—perfect for a quick, wholesome dinner.
Ingredients
2 medium zucchinis, spiralized
1 lb shrimp, peeled and deveined
½ cup pesto (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
Optional: 1 cup cherry tomatoes, halved
Optional: 2 tbsp grated Parmesan cheese
Optional: 1 tbsp toasted pine nuts
Instructions
- Spiralize zucchinis. Lightly salt and let sit 10 minutes, then pat dry.
- Thaw and dry shrimp if frozen.
- Heat 1 tbsp olive oil in skillet over medium heat. Add garlic and sauté for 30 seconds. Add shrimp, season with salt and pepper, cook 2–3 minutes per side until opaque. Remove and set aside.
- In same skillet, add remaining olive oil. Sauté zucchini noodles 1–2 minutes until just tender.
- Stir in pesto and toss to coat noodles. Return shrimp to skillet and mix gently.
- Add cherry tomatoes, Parmesan, and pine nuts if desired. Serve hot.
Notes
- Salt and dry zoodles to avoid sogginess.
- Swap shrimp for scallops or chicken.
- Use sun-dried tomato pesto or lemon vinaigrette instead.
- Add spinach, mushrooms, or artichoke hearts for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 175mg
