Healthy Dinner

Shrimp Pesto Zucchini Noodles

Name: Shrimp Pesto Zucchini Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 1/4 lb large shrimp, peeled and deveined; 3 medium zucchini, spiralized into noodles; 2 tbsp olive oil, divided; 3 garlic cloves, minced; 1/2 tsp salt, divided; 1/2 tsp black pepper, divided; 1/4 tsp red pepper flakes (optional); 1/2 cup basil pesto (store-bought or homemade); 1 pint cherry tomatoes, halved; 1/4 cup grated Parmesan cheese; 2 tbsp chopped fresh basil; Lemon wedges, for serving

By Better Plate Recipes

Published Jul 14, 2026

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Shrimp Pesto Zucchini Noodles pairs quick-seared shrimp with garlic, cherry tomatoes, tender zucchini noodles, basil pesto, Parmesan, fresh basil, and lemon. It is light but flavorful, with juicy shrimp and bright pesto coating the zoodles just enough for a fast, fresh, easy low-carb weeknight dinner.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

Difficulty

Easy

Best For

Dinner, High Protein, Low Carb

Why You’ll Love This Recipe

This is a light dinner that still feels flavorful and a little special. Shrimp cooks in just minutes, and the garlic, pesto, Parmesan, basil, tomatoes, and lemon give the skillet plenty of flavor without a heavy sauce. Zucchini noodles keep the dish fresh and low-carb, but the pesto makes them feel more satisfying than plain vegetables. The key is quick cooking, so the shrimp stays tender and the zoodles stay bright instead of watery. It is a great weeknight option when you want something fresh, fast, and colorful that still gives you a real dinner plate. Because the pesto is added at the end, it stays green and fresh instead of turning dull in the heat. A squeeze of lemon at the table makes the shrimp and tomatoes taste even brighter.

What Makes This Recipe Work

The key to zucchini noodles is cooking them briefly. They should warm and soften slightly, but still stay bright and a little crisp. Overcooking pulls out too much water and turns the skillet soupy. Shrimp is just as quick, so it gets seared first and moved to a plate before the tomatoes and zoodles cook. Pesto goes in at the end because it only needs to coat the ingredients, not boil. Parmesan, basil, and lemon finish the dish with salty, herbal, and bright notes. That timing keeps the skillet from becoming watery. The shrimp gives protein and the pesto gives richness, while the zucchini noodles stay more like tender vegetables than soft pasta. The goal is a light coating, not a bowl of liquid, so the short cooking time really matters.

Shrimp Pesto Zucchini Noodles preparation

Ingredient Notes & Easy Swaps

Shrimp: Use peeled and deveined large shrimp for easiest prep. If using frozen shrimp, thaw them fully and pat them very dry so they sear instead of steam.
Zucchini noodles: Fresh spiralized zucchini or store-bought zoodles both work. Do not overcook them, or they can release water and turn limp.
Olive oil: The divided olive oil helps cook the garlic, shrimp, tomatoes, and zoodles without drying them out. Add only what the recipe calls for so the dish does not get oily.
Garlic: Garlic cooks quickly in a hot skillet. Stir it for just a few seconds before adding shrimp so it does not brown too much.
Cherry tomatoes: Tomatoes soften and release a little juice, which helps the pesto coat the noodles. Grape tomatoes can work too.
Basil pesto: Store-bought or homemade pesto both work. Since pesto can be salty, taste before adding extra Parmesan or salt.
Parmesan and fresh basil: These finish the skillet with salty and fresh flavor. Skip Parmesan for a dairy-free version, or use a dairy-free pesto and topping.
Lemon wedges: Lemon brightens the pesto and shrimp. Squeeze it over the finished bowls right before serving.