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    Home » Recipes » Seafood Recipes

    Shrimp and Zucchini Noodles al Pesto

    Published: Jun 13, 2021 · Modified: Jul 11, 2022 by Chef Dennis Littley

    180 shares
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    • Yummly
    5 from 31 votes
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    Pinterest image for shrimp and zucchini noodles

    We love shrimp at our house and Shrimp and Zucchini Noodles (also known as Zoodles) is a delicious alternative to pasta. Since becoming prediabetic, I have scaled back on the carbs saving items like pasta and desserts for special occasions or my once (or twice) a week indulgences.

    shrimp and zoodles in a white bowl

    But I promise even those without dietary restrictions will find this dish a nice addition to their home menu. Because it doesn’t matter how healthy it is. If it’s not delicious, it’s not worth wasting calories on.

    When I create dishes at home, my first thought is would I be able to serve this in a restaurant? Would it impress my guests? And the answer to both those questions is yes.

    This is a restaurant-quality dish that you can make in your home in less than 30 minutes at a fraction of the cost of eating out. That’s a win-win in my book.

    What Ingredients do I need to make Shrimp and Zucchini Noodles?

    overhead view of ingredients to make shrimp and zoodles

    Let’s start by gathering the ingredients we need to make Shrimp and Zoodles al Pesto. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

    What Spiralizer is the best to use?

    There are a lot of good spiralizers on the market. I recommend the Spiralizer Brand available on Amazon.

    How do I make Shrimp and Zucchini Noodles?

    sauteed shrimp in a saute pan

    Start by sauteing the shrimp for the dish. Cook them till they are almost completely done. Then set them aside until you’re ready for them.

    zucchini noodles added to sauteed mushrooms in a saute pan

    I love mushrooms so I’ve included them in my Shrimp and Zucchini Noodle dish. If you’re not a fan feel free to leave them out. But in my restaurant days mushrooms found their way into many of my dishes.

    First of all they’re delicious and a rich, low-calorie source of fiber, protein, and antioxidants. Plus they’re an inexpensive way to add volume to the dish.

    After sauteing the mushrooms, add the zucchini, yellow squash noodles, and garlic to the pan. This is where the tricky part comes in. You want to cook the zucchini noodles long enough so they’re not raw tasting, but not overcook them so they become mushy.

    This is definitely not a prepare ahead dish, you need to serve this dish as soon as the zucchini noodles are cooked!

    tomatoes added to zucchini noodles and tomatoes

    Add the pesto, tomatoes and seasonings to the pan. Continue cooking for about a minute to blend it all together. This dish can be heavily seasoned, the squash and mushrooms will be pretty flat on their own. The pesto adds great flavor to the dish and you can add as much or as little as you like.

    *The tomatoes don’t have to be hot.

    Here are three of my Pesto Recipes

    completed shrimp and zoodles in a saute pan

    The last step is adding the shrimp to the dish and getting everything blended together and hot.

    close up of shrimp and zoodles in a white bowl

    Serve the Shrimp and Zoodles with grated Romano cheese, and crushed red pepper flakes.

    Chef Dennis Tip:

    If you have veggie-resistant people in your household, try mixing the zucchini noodles with spaghetti to get them use to eating the zoodles.

    More Shrimp Recipes You’ll Love!

    • Garlic Shrimp with Supergreens and Pasta
    • Shrimp Etouffee
    • Shrimp Fra Diavolo 
    • Shrimp and Cheesy Grits
    • Lemon Basil Shrimp with Supergreens

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    Partial overhead view of shrimp and zoodles in a white bowl
    Print Recipe Save Saved!
    5 from 31 votes

    Shrimp and Zucchini Noodles al Pesto

    Shrimp and Zucchini Noodles (Zoodles) is a delicious alternative to pasta and my restaurant-style recipe takes this dish to the next level
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 223kcal
    Author: Chef Dennis Littley

    Equipment

    • spiralizer

    Ingredients

    • 2 large zucchini
    • 2 large yellow squash
    • 8 ounces mushrooms sliced
    • 1 cup grape tomatoes sliced in half or left whole
    • 2 tbsp pesto more or less to your tastes
    • 2 tbsp grated Romano cheese more or less depending upon your tastes
    • ⅛ tsp crushed red pepper more or less depending upon your tastes
    US Customary – Metric
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    Instructions

    • Prepare or buy zucchini noodles
    • Saute the shrimp untill they are almost completely done. Then set aside until your ready for them.
    • Saute the mushrooms in olive oil over medium high heat until they are full cooked
    • Add the zucchini, yellow squash noodles and garlic to the pan. This is where the tricky part comes in. You want to cook the zucchini noodles long enough so they’re not raw tasting, but not overcook them so they become mushy.
    • Add the pesto, tomatoes and seasonings to the pan. Continue cooking for about a minute to blend it all together.
      This dish can be heavily seasoned, the squashj and mushrooms will be pretty flat on their own. The pesto adds great flavor to the dish and you can add as much or as little as you like.
    • Add the shrimp to the pan, blending the mixture and making sure the shrimp are hot and fully cooked.
    • Serve the Shrimp and Zoodles with grated Romano cheese, and crushed red pepper flakes.

    Notes

    Here are three of my pesto recipes

    Nutrition

    Calories: 223kcal | Carbohydrates: 29g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 244mg | Potassium: 2233mg | Fiber: 9g | Sugar: 20g | Vitamin A: 2273IU | Vitamin C: 125mg | Calcium: 189mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Seafood Recipes

    • Baked Garlic Butter Salmon
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    • Easy Pasta with Red Crab Sauce

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Christa

      July 11, 2022 at 4:22 pm

      The ingredient list calls for squash but I don’t see it in the recipe anywhere? Can you clarify?

      Thank you in advance!

      Reply
      • Chef Dennis Littley

        July 11, 2022 at 4:32 pm

        zucchini is also squash, and they are both in the recipe card sorry for the confusion.

        Reply
    2. silvia

      June 21, 2021 at 2:05 am

      5 stars
      What a great combination. A fairly simple recipe to prepare but full of flavor and textures. The shrimp and zucchini tasted so good together.

      Reply
    3. Sandhya Ramakrishnan

      June 20, 2021 at 11:16 pm

      5 stars
      This is such a great recipe and can’t wait to try it with my garden fresh zucchini. It is so simple to make and perfect for weeknight dinners.

      Reply
    4. Jamie

      June 20, 2021 at 10:56 pm

      5 stars
      This is so great during the summer when I want something lighter than pasta! It uses all the summer veggies too which is great because everything is so seasonal!

      Reply
    5. Brianna

      June 20, 2021 at 6:16 pm

      5 stars
      We had a ton o zucchini in our garden so I had to make this. Absolutely love the combo of shrimp and pesto.

      Reply
    6. Kate

      June 20, 2021 at 11:38 am

      5 stars
      We have been looking for healthy low carb meals and this one fitted the bill. Tasted absolutely amazing!

      Reply
    7. Marisa F. Stewart

      June 20, 2021 at 9:37 am

      5 stars
      We are such big fan of zoodles! In fact we have them quite often with just mushrooms but when I saw you added shrimp to the zucchini I had to make them. Hubby loved it. We like eating light in the summer time and the shrimp zoodle hit the spot. Will be making this often.

      Reply
    8. Ramona

      June 19, 2021 at 5:54 pm

      5 stars
      This restaurant-style shrimp looks amazing and I am definitely going to be making this for me and my family soon! I also love how you made zucchini noodles, I am a big fan of zucchini. Thank you for sharing this recipe!

      Reply
    9. Kathryn

      June 19, 2021 at 10:26 am

      5 stars
      This is such a delicious and low-carb option! We loved it and we love shrimp so this was so perfect. Thanks for this healthy dinner recipe, we will make this again soon!

      Reply
    10. Rose Jane Carcedo

      June 18, 2021 at 11:07 am

      You make amazing recipes chef! Thanks for this one again! It looks so delish!

      Reply
    11. Everything Enchanting

      June 17, 2021 at 3:58 pm

      Yum Yum! I love shrimp, I love noodles ❤️ So I will have to give this awesome recipe a try 😍

      Reply
    12. Lynndee

      June 16, 2021 at 9:52 am

      We love pasta and we love seafood. This looks so good. Now I’m hungry.

      Reply
    13. Swathi

      June 16, 2021 at 2:42 am

      5 stars
      This is wholesome meal, love this zucchini noodles with shrimp recipe. I need to make it.

      Reply
    14. Leslie

      June 15, 2021 at 8:29 am

      5 stars
      Healthy, filling, and great flavors!!

      Reply
    15. Toni

      June 15, 2021 at 7:44 am

      5 stars
      This is so good! I love how tasty it is! And so easy to make, too!

      Reply
    16. Natalie

      June 15, 2021 at 6:50 am

      5 stars
      This looks so light and perfect for hot summer days. I will definitely put this recipe on my weekly manu. Can’t wait to try this.

      Reply
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