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Partial overhead view of shrimp and zoodles in a white bowl
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5 from 30 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


  • spiralizer


  • 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
  • tsp crushed red pepper more or less depending upon your tastes


  • 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.


Here are three of my pesto recipes


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