Pesto Parmesan Zucchini Noodles with Shrimp

Ready for some easy peasy comfort food with a light and creamy twist? These Pesto Parmesan Zucchini Noodles are topped with fresh shrimp and are SO delicious!

Ready for some easy peasy comfort food with a light and creamy twist? These Pesto Parmesan Zucchini Noodles are topped with fresh shrimp and are SO delicious!

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!

Pesto Parmesan Zucchini Noodles with Shrimp

5 from 1 vote
Print

Pesto Parmesan Zucchini Noodles with Shrimp

Ready for some easy peasy comfort food with a light and creamy twist? These Pesto Parmesan Zucchini Noodles are topped with fresh shrimp and are SO delicious!

Course Main Course
Cuisine American
Keyword Pesto Parmesan Zucchini Noodles
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 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 plus 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!

Instructions

  1. Wash and slice the ends off your squash.
  2. Using a spiralizer or a veggie peeler, slice your zucchini into noodles and set aside.
  3. Bring a nonstick pan or skillet to medium heat and melt your butter.
  4. Add flour and stir constantly to form a smooth paste.
  5. Next add room temperature milk (warm it if needed) and continue stirring until mixture is smooth and begins to thicken.
  6. Sprinkle in Parmesan cheese and stir, then add your pesto.
  7. Reduce heat to lowest setting and allow sauce to stay warm while you cook your shrimp.
  8. Bring a pan or skillet to medium heat and add a drizzle of olive oil (or use butter if you prefer!) and your shrimp.
  9. 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!
  10. 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.
  11. Pour your sauce over the mixture and serve.
  12. Top with freshly grated Parmesan cheese and your choice of extras from the list above.

Recipe Notes

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!

Ready for some easy peasy comfort food with a light and creamy twist? These Pesto Parmesan Zucchini Noodles are topped with fresh shrimp and are SO delicious!

Ready for some easy peasy comfort food with a light and creamy twist? These Pesto Parmesan Zucchini Noodles are topped with fresh shrimp and are SO delicious!

so. . . how was it?!

I’m crazy in love and can’t wait for you to try these pesto parmesan zucchini noodles! 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 (caseinpoint) 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.

craving more zucchini?

Like This? You'll Love These:
· · · · · · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  • Oh my! Just made this tonight and it was delicious! I did add just a small amount of angel hair pasta and some red pepper flakes. Will be making this again very soon!

    • So so glad you enjoyed it Jennifer, thank you!

  • Tanya

    My son has a shellfish allergy so we skipped the shrimp, serving the zoodles and sauce alongside garlic roasted chicken instead. Delicious!

    • Glad it was a hit Tanya! I’m totally trying it with chicken next time we make it, thanks! <3

  • Well I just HAVE to try this sauce now! Looks amazing and I love the addition of shrimp. YUM!

    • Thanks Megan! Hope you looooooove it! <3 I'm bonkers over this recipe!

  • I just bought a poodle maker so I am so making this! 🙂

  • Oh my goodness! That sauce looks amazing!

    • Thanks Roxanna! <3 I'm HOOKED! 🙂

What’s For Dinner?

Find out with our free weekly recipe newsletter!