Shrimp Pesto Zucchini Noodles

5 from 1 vote

Shrimp Pesto Zucchini Noodles! Traditional spaghetti is replaced with low carb zucchini noodles. A lighter and healthier spin on spaghetti paired with skillet baked shrimp and homemade spinach walnut pesto. High in protein and healthy fat, this easy 30-minute meal is perfect for a quick lunch or dinner.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

For the Shrimp:

1 lb Shrimp peeled, deveined with tail removed
1 cup Grape Tomatoes sliced in half
1 1/2 cups Zucchini spiralized or chopped into 1/2-inch pieces
1 teaspoon Italian Seasoning
Salt and pepper to taste

For the Pesto:

2 tablespoons Olive Oil or oil of choice
2 tablespoons Walnuts
1/4 cup Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Red Pepper Flakes
1/2 cup Spinach

US Customary - Metric

Instructions

Place the ingredients for the pesto in a blender. Blend on high until smooth then set aside or you can use a store-bought pesto.
Bring a 12-inch nonstick skillet to medium heat. Add the shrimp, tomatoes, zucchini, Italian seasoning, salt and pepper. Cook 5-6 minutes until the shrimp is fully cooked. Make sure to flip the shrimp regularly to cook fully on all sides.
Reduce the heat to medium-low then toss to combine with the pesto sauce. Cook another 2-3 minutes then serve as is or over your favorite pasta.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition