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.
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?
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 you can choose from, but this is the one I use in my home kitchen and that I used to make Shrimp and Zucchini Noodles.
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.
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!
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
The last step is adding the shrimp to the dish and getting everything blended together and hot.
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