Creamy Pesto Zucchini Noodles with Shrimp

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

Course Main Course

Cuisine American

Keyword Zucchini Noodles with Shrimp

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 400kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2 medium zucchini squash (approx 7 inches long)
1 TBSP butter
1 TBSP gluten-free or regular all-purpose flour
½ cup room temperature milk (2% or whole)
½ 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)
¼ tsp garlic powder*
⅛ tsp paprika
⅛ tsp sea salt
⅛ 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

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.

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!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition