Pesto Shrimp Spinach Zoodle Skillet (Printable)

Juicy shrimp tossed with zucchini noodles, spinach, and basil pesto in a quick skillet.

# List of ingredients:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 4 medium zucchini, spiralized into noodles
03 - 3 cups baby spinach
04 - 1 cup cherry tomatoes, halved
05 - 2 cloves garlic, minced

→ Sauces & Oils

06 - 1/3 cup basil pesto
07 - 2 tbsp olive oil

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp crushed red pepper flakes

→ Garnish

11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves

# Steps:

01 - Pat the shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque throughout. Transfer to a plate and set aside.
03 - Add the remaining tablespoon olive oil to the skillet. Sauté minced garlic for 30 seconds until fragrant, being careful not to burn.
04 - Add halved cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften and release their juices.
05 - Add zucchini noodles to the skillet. Toss gently with tongs and cook for 2-3 minutes until just tender but still retaining a slight crunch.
06 - Stir in baby spinach and cook for about 1 minute until just wilted down.
07 - Reduce heat to low. Return shrimp to the skillet and add pesto. Gently toss until all components are evenly coated and heated through. Adjust seasoning as needed. Serve immediately, topped with Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • Everything happens in one pan, so cleanup is literally just washing the skillet
  • The pesto creates an instant sauce without any cream or flour
  • You get that restaurant-style sear on shrimp without any fancy techniques
02 -
  • Zucchini releases a lot of water as it cooks, so do not be tempted to cover the pan or the vegetables will steam instead of sauté
  • The shrimp continues cooking after you remove it from the pan, so pull it when it is just barely opaque
  • Reserve a little pasta water if you want a looser sauce, though the pesto typically creates enough moisture on its own
03 -
  • Use tongs instead of a wooden spoon to toss everything together gently
  • Have all your ingredients prepped before you start because the cooking goes fast

Go back