Shrimp and Pesto Zoodles

Dare I say, this is better than pasta! Low carb, delicious, and creamy pesto make these zoodles a win for lunch or dinner. I used the julienne peeler to make the zucchini noodles and it came out so good.

This recipe is inspired by Paleo Shrimp & Pesto Zucchini Noodles: (No, I am not paleo & gluten free)

Shrimp and Pesto Zoodles


Marinade for shrimp
  • Lemon juice
  • 1 clove of minced or pressed garlic
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste
  • 2 1/2 cups of fresh whole basil leaves
  • 1/4 cup of pine nuts, toasted
  • 1 clove of garlic
  • 1/2 tsp of sea salt
  • 1 tsp of lemon juice
  • 1/4 cup extra virgin olive oil
Entrée ingredients
  • 1/2 lb of large, uncooked shrimp, peeled and de-veined
  • 2 zucchinis, julienned
  • 1/2 cup of halved cherry tomatoes
  • 1 tbs of olive oil


  1. First, combine the marinade ingredients and pour into a sealable plastic bag, add shrimp, and place in refrigerator while you prepare the rest of the recipe
  2. Next make the pesto… or buy it if you are short on time 🙂
  3. In a food processor, combine the pine nuts with the remaining ingredients for the pesto sauce
  4. Slice zucchini (julienne or spiralized) into a small bowl
  5. Put olive oil in a sauce pan and set to medium heat
  6. Add the marinaded shrimp
  7. Cook shrimp about 2-3 minutes per side
  8. Toss in the halved cherry tomatoes
  9. Next add your pesto sauce, heat through in saucepan with the shrimp
  10. Add in zucchini noodles on high 1-2 minutes – drain water after heating!
  11. Serve warm and enjoy!

Have you ever used a spiralizer? It will change the way you eat veggies. At least that’s what I’ve heard.

2 thoughts on “Shrimp and Pesto Zoodles

  1. I was trying to figure out what “zoodles” were… I’ll have to give them a try. I’m guessing I can cut them with my mandolin to get long, thin, noodle-like strips. There’s just one problem: whenever I eat carb-free, I am so starved, I could chew the back off a kitchen chair.

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