Shrimp Pesto Zucchini Noodles

Name: Shrimp Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb Shrimp (peeled, deveined with tail removed); 1 cup Grape Tomatoes (sliced in half); 1 ½ cups Zucchini (spiralized or chopped into 1/2-inch pieces); 1 teaspoon Italian Seasoning; Salt and pepper to taste; 2 tablespoons Olive Oil (or oil of choice); 2 tablespoons Walnuts; ¼ cup Lemon Juice; ½ teaspoon Salt; ½ teaspoon Red Pepper Flakes; ½ cup Spinach

This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.

Enjoy a pesto dish that’s low-carb, low-calorie, and packed with protein with this Shrimp Pesto. There are only 261 calories in each serving, with 23 grams of protein to keep you feeling full and energized, and it comes together in about 20 minutes.

Quick Summary: Shrimp Pesto Recipe

Why You Will Love It: Tender shrimp with zucchini noodles and spinach walnut pesto sauce that cooks up in a single skillet in about 20 minutes.
Nutrition: High Protein (23 grams) and Low-Calorie (261 calories)
Diet: Low-Calorie, Low-Carb, Gluten-Free, Dairy-Free
Time: 30 Minutes
Method: Skillet on the stove
Best for: Easy weeknight dinner
Tip: To save even more time during the week, prepare the pesto ahead of time and store in the fridge. It’s good for up to 5 days, or you can also freeze it to keep on hand for an even quicker meal.

This healthy shrimp pesto recipe uses a lighter pesto sauce made with spinach, walnuts, and lemon juice rather than basil, pine nuts, and cheese. These swaps reduce the fat content and calories while still tasting delicious. It takes less than 30 minutes to make this meal in a single pan, so it’s perfect for a busy weeknight.

If you like zucchini noodle recipes, you will love my zucchini noodle salad and chicken cacciatore with zucchini!

Why You’ll Love This Recipe

One-Pan Meal: I love a meal that comes together in just one pan! It keeps dinner and the cleanup after the meal quick and easy.
Ready in Just 20 Minutes: Quick meals like this shrimp pesto recipe are great for busy evenings. It comes together quicker than ordering takeout or making something less healthy that doesn’t align with your goals.
Low-Calorie without Sacrificing Flavor: While this shrimp dish makes several swaps to increase the nutritional value, like zucchini noodles and spinach walnut pesto, it is still packed with flavor you’re sure to love.

Quick Summary: Shrimp Pesto Recipe
Why You’ll Love This Recipe
Ingredients
Variations
How to Make Shrimp Pesto
Expert Tips
Serving Suggestions
Shrimp Pesto Recipe FAQs
More Quick and Easy Shrimp Recipes
Shrimp Pesto Recipe

Ingredients

Shrimp: You can use fresh or frozen shrimp for this recipe. If you use frozen shrimp, be sure to thaw it in the refrigerator or a bowl of cold water. Pat them dry before you start cooking.
Tomatoes: Keep preparation easy by using grape or cherry tomatoes and slicing them in half to add to your dish.
Zucchini: Spiralize your zucchini, or purchase it pre-spiralized, and pat it dry before adding it to your skillet.
Walnuts: These nuts have a similar fat content to pine nuts, but they are more affordable and softer, so they blend into the pesto more smoothly with less oil.
Lemon Juice: A little acidity brightens the flavor of the spinach pesto and cuts through the fattiness of the oil and nuts.
Spinach: Using spinach instead of basil packs more nutrients into your pesto, has a milder flavor, and makes it more affordable. You can add a few basil leaves in with your spinach for an extra punch of flavor.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Try with a Different Protein: While this pesto dish tastes delicious with shrimp, you can use other proteins instead. Try it with tofu, scallops, whitefish, or even chicken.
Use Store-Bought Pesto: Save yourself some more time and use a store-bought pesto instead of making your own. Just keep in mind that this will change the nutrients and add calories.
Serve with a Different Base: Instead of zucchini noodles, you can make this dish with whole wheat pasta, your favorite gluten-free pasta, spaghetti squash, or spiralized butternut squash.

How to Make Shrimp Pesto

This pesto shrimp with zucchini noodles is a great low-carb meal that’s bursting with flavor. It all comes together in one skillet, so the only other tools you need are a blender for the pesto.

Ingredients for the pesto blended and put into a bowl.

Step 1: Make the Pesto. Add the ingredients for the pesto to a blender. Blend them on high until the sauce is smooth. Set the prepared pesto aside for later.

Tomatoes, zucchini, Italian seasoning, salt and pepper in a pan to cook.

Step 2: Cook the Shrimp and Veggies. Heat a nonstick skillet over medium heat. Add the shrimp, tomatoes, zucchini, and seasonings to the warm pan. Cook them for 5-6 minutes until the shrimp is fully cooked. Flip the shrimp regularly to ensure it is cooked fully on all sides.

Step 3: Add the Sauce. Reduce the heat to medium-low and pour the pesto sauce over the shrimp and veggies. Toss them until well-coated and cook for another 2-3 minutes.

Expert Tips

Fully Cook the Shrimp: The shrimp is finished cooking when it turns opaque instead of pink and curls into a slight C. The USDA recommends cooking shellfish to 145°F.
Don’t Overcrowd the Pan: Use a large skillet or pan to ensure your ingredients can be spread out. An overcrowded pan results in steamed or boiled shrimp and veggies rather than pan-seared.
Let the Pesto Rest: After you blend the spinach pesto, be sure to give it 1-2 minutes to set before adding it to your shrimp and vegetables. It will thicken in just a few minutes and make for a creamier sauce.
Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish. To reheat, return the leftovers to a skillet and warm over low heat on the stove to avoid the shrimp turning rubbery.

A plate of pesto shrimp and zucchini with a fork on the side.

Serving Suggestions

These shrimp pesto zoodles make for an excellent weeknight dinner when you’re in a hurry for a healthy meal. It pairs well with salads, a side of warm bread, or over your favorite regular pasta. This meal is light and bright, so it’s great for summer dinner parties on the patio too.

Serve your pesto shrimp and zucchini over whole-grain pasta, chickpea pasta, rice, or keep it low-carb and serve it over cauliflower rice.
Use a slice of bread to soak up the extra pesto sauce. This gluten-free cauliflower bread is made with garlic and parmesan cheese, so it’s the perfect savory side.
Keep dinner light and fresh and have a side salad with your pesto. You can never go wrong with this Olive Garden copycat salad and homemade Italian dressing.

Shrimp Pesto Recipe FAQs

Can I use precooked shrimp for this pesto shrimp recipe?

I do not recommend using precooked shrimp in this recipe because it will overcook and turn rubbery.

Can I use frozen zucchini noodles to make this shrimp and zucchini recipe?

Yes, you can use frozen zucchini noodles in this dish. You just need to allow a few extra minutes of cook time to cook off the excess water before adding the pesto sauce.

Why are my zucchini noodles in my shrimp and zucchini dish so watery?

Your noodles are watery because zucchini releases a lot of moisture when it cooks. That’s one of the reasons why it’s important to cook it over medium heat. The higher temp helps cook off the excess water. It may also help to pat your zucchini dry with a paper towel before cooking it to help absorb some of the moisture.

Can I make shrimp pesto ahead of time?

The dish is best prepared fresh and goes together quickly. However, you can prepare the pesto up to 5 days in advance and store it in the refrigerator, or you can freeze it for up to 2 months.