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!
Ingredients
- 2 medium zucchini squash (approx 7 inches long)
- 1 TBSP butter
- 1 TBSP gluten-free or regular all-purpose flour
- 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
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Wash and slice the ends off your squash.
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Using a spiralizer or a veggie peeler, slice your zucchini into noodles and set aside.
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Bring a nonstick pan or skillet to medium heat and melt your butter.
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Add flour and stir constantly to form a smooth paste.
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Next add room temperature milk (warm it if needed) and continue stirring until mixture is smooth and begins to thicken.
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Sprinkle in Parmesan cheese and stir, then add your pesto.
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Reduce heat to lowest setting and allow sauce to stay warm while you cook your shrimp.
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Bring a pan or skillet to medium heat and add a drizzle of olive oil (or use butter if you prefer!) and your shrimp.
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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!
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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.
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Pour your sauce over the mixture and serve.
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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!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!