Pesto Shrimp and Zucchini Noodle Toss (Printable)
Tender shrimp and spiralized zucchini tossed in aromatic basil pesto for a light, flavorful meal ready in 25 minutes.
# List of ingredients:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 4 medium zucchini, spiralized (about 6 cups)
03 - 1 cup cherry tomatoes, halved
04 - 2 cloves garlic, minced
→ Pesto
05 - 1/2 cup basil pesto (store-bought or homemade)
→ Pantry Staples
06 - 2 tablespoons olive oil
07 - 1/4 teaspoon kosher salt
08 - 1/4 teaspoon black pepper
09 - Pinch of red pepper flakes (optional)
→ Garnish
10 - 1/4 cup grated Parmesan cheese
11 - Fresh basil leaves
# Steps:
01 - Pat shrimp completely dry with paper towels and season evenly with kosher salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for 1–2 minutes per side until pink and opaque throughout. Transfer to a plate and set aside.
03 - In the same skillet, add remaining olive oil, minced garlic, and halved cherry tomatoes. Sauté for 1–2 minutes until garlic becomes fragrant and tomatoes begin to soften.
04 - Add spiralized zucchini to the skillet and toss gently with tongs for 2–3 minutes until just warmed through and slightly tender. Avoid overcooking to maintain texture.
05 - Reduce heat to low. Return shrimp to the pan and pour in basil pesto. Toss everything together until shrimp, zucchini, and tomatoes are evenly coated with pesto. Sprinkle with red pepper flakes if desired.
06 - Divide the toss evenly among four plates. Top each serving with grated Parmesan cheese and fresh basil leaves. Serve immediately while warm.
# Expert Advice:
01 -
- Twenty-five minutes from start to finish, making it perfect for weeknight chaos
- The pesto clings to zucchini noodles beautifully, creating restaurant-style elegance at home
- Reheats surprisingly well for tomorrow's lunch, though it rarely lasts that long
02 -
- Do not overcrowd the pan when searing shrimp or they will steam instead of getting that nice golden exterior
- Zucchini releases water as it cooks, so keep the heat high and the cooking time short
- Homemade pesto transforms this dish, but jarred works perfectly fine for busy nights
03 -
- Sprinkle zucchini noodles with salt and let them sit for 15 minutes before cooking, then pat dry to prevent watery results
- Reserve a tiny bit of pasta water if you're serving this alongside actual noodles, it helps bind the sauce