Ready for some easy peasy comfort food with a light and creamy twist? Shrimp and Zucchini Noodles in a Parmesan Pesto Cream Sauce… pencil it in for lunch or dinner this week and prepare to swoon!
Not to state the obvious or anything, but we need to talk about this sauce.
Ho. Ly. Cow. THIS SAUCE!
There’s a local restaurant that serves up shrimp and rotini pasta with a pesto cream sauce that is out of this world, lick-your-bowl-delicious. Pretty sure I just hacked the recipe… SCORE!
Naturally the first thing I had to do with my saucy bowl-o-victory was pour it over a boatload of zucchini noodles.
Don’t get me wrong, I puffy heart all things carbalicious, especially pasta, but it’s just too heavy for lunch. I wind up feeling sleepy and slow and have to postpone my workout because I’ve got “the pastas.” Annoying right?
Save the noodles for a special occasion and grab some light and tasty zucchini for this recipe!
Shrimp and Zucchini Noodles in a Parmesan Pesto Cream Sauce . . . oh yeah!
10 minPrep Time
8 minCook Time
18 minTotal Time
- 2 medium zucchini squash (approx 7 inches long)
- 1 TBSP butter
- 1 TBSP flour (regular or GF)
- 1/2 cup room temperature milk (2% or whole)
- 1/2 cup freshly grated parmesan cheese, extra for topping
- 2 TBSP homemade or store bought pesto
- 8-10 oz cleaned peeled shrimp (fresh of thawed)
- 1/4 tsp garlic powder*
- 1/8 tsp paprika
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- extra virgin olive oil for drizzling
- OPTIONAL EXTRAS:
- fresh basil, torn or chopped
- fresh chopped parsley
- red pepper flakes
- *For extra garlic flavor, add some minced garlic to your shrimp while sauteeing. This can be done in addition to or in place of the garlic powder!
- Wash and slice the ends off your squash.
- Using a spiralizer or a veggie peeler, slice your zucchini into noodles and set aside.
- Bring a nonstick pan or skillet to medium heat and melt your butter.
- Add flour and stir constantly to form a smooth paste.
- Next add room temperature milk (warm it if needed) and continue stirring until mixture is smooth and begins to thicken.
- Sprinkle in Parmesan cheese and stir, then add your pesto.
- Reduce heat to lowest setting and allow sauce to stay warm while you cook your shrimp.
- Bring a pan or skillet to medium heat and add a drizzle of olive oil (or use butter if you prefer!) and your shrimp.
- Season with garlic powder, paprika, sea salt and pepper and cook on each side for about 2 minutes until shrimp curl and turn a pinkish-orange and opaque. The saute time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes!
- Add the noodles to your shrimp and stir, giving the zucchini noodles a chance to soften slightly. They're best al-dente, slightly tender with an nice bite to them.
- Pour your sauce over the mixture and serve.
- Top with freshly grated Parmesan cheese and your choice of extras from the list above.
I kept the instructions rather detailed to help you through the process, but the recipe itself comes together quickly and easily!
It made a fantastic lunch for two and can be paired with a fresh side salad or some garlic bread!
For an even creamier sauce, feel free to use fresh cream or a mixture of cream and milk in the recipe. The sauce is super flexible and can be as rich and creamy as you like. I went with a lighter cream sauce since I served this deliciousness for lunch. My husband and I LOVED it!
For an even creamier sauce, feel free to use fresh cream or a mixture of cream and milk in the recipe. The sauce is super flexible and may be as rich as you like. I went with a lighter cream sauce since I served this deliciousness for lunch. My husband and I LOVED it!
so. . . how was it?!
I’m butt-crazy in love! The title is a little lengthy (Shrimp and Zucchini Noodles in a Parmesan Pesto Cream Sauce doesn’t exactly roll off the tongue, haha!) but I wanted to give y’all a pretty good idea of the awesomeness you’re about to faceplant into!
I can’t remember the last time I’ve made myself a big ole bowl of zucchini noodles. At some point my love affair with spiralized zucchini migrated over to cucumber (case–in–point) and I almost forgot about my beloved zoodles. Luckily they’re coming back into season here in the South and our romance has rekindled.
They were oh-so-perfect with this creamy sauce (seriously – SO GOOD!) and you bet your butt you’ll be seeing more of these gorgeous green noodles around here all Summer long. Get excited!
If you haven’t picked up a spiralizer yet, now is most definitely the time! I’ve had my Tri-Blade Paderno Spiral Slicer (affiliate link) for nearly 5 years now love it! They even came out with a 5-Blade model! Whaaaa!? I’ve also heard ah-mazing things about the Inspiralizer, which was created by a fellow blogger. I basically adore this silly little gadget like woah.
Oodles of veggie noodles. It’s a thing.