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Creamy Pesto Zucchini Noodles with Shrimp
5 from 15 votes

Creamy Pesto Zucchini Noodles with Shrimp

This recipe features zucchini noodles tossed in a creamy pesto sauce with sautéed shrimp seasoned with garlic powder and paprika. The sauce is made by creating a smooth roux with butter and flour then whisking in milk, Parmesan cheese, and pesto, resulting in a light but rich coating. The shrimp add a tender, savory contrast with mild seasoning. Spiralized zucchini provides a fresh, tender vegetable base replacing traditional pasta, making the meal lighter yet still satisfying and flavorful.

Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings: 2 servings
Calories: 400 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 zucchini approx 7 inches long, medium
  • 1 TBSP butter
  • 1 TBSP all-purpose flour gluten-free or regular
  • ½ cup milk 2% or whole, room temperature
  • ½ cup Parmesan Cheese plus extra for topping, freshly grated
  • 2 TBSP pesto homemade or store bought
  • 8-10 oz Shrimp fresh of thawed, cleaned, peeled
  • ¼ tsp garlic powder
  • ⅛ tsp paprika
  • ⅛ tsp salt sea salt
  • ⅛ tsp black pepper
  • olive oil extra virgin, for drizzling
OPTIONAL EXTRAS:
  • basil torn or chopped, fresh
  • parsley fresh chopped
  • 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

    Cup of Yum
  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.

Notes

  • The sauce can be made richer by substituting or supplementing milk with fresh cream.
  • Serve immediately to enjoy the tender texture of the zucchini noodles and shrimp.
  • A side salad or garlic bread complements this dish well for a fuller meal.
  • Seasoning can be adjusted according to taste, and fresh garlic may be added when sautéing shrimp for extra flavor.

Nutrition Information

Calories 400kcal (20%) Carbohydrates 14g (5%) Protein 40g (80%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 322mg (107%) Sodium 1650mg (69%) Potassium 1101mg (23%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1820IU (36%) Vitamin C 71.5mg (79%) Calcium 600mg (60%) Iron 4.3mg (24%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 14g 5%
Protein 40g 80%
Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 322mg 107%
Sodium 1650mg 69%
Potassium 1101mg 23%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1820IU 36%
Vitamin C 71.5mg 79%
Calcium 600mg 60%
Iron 4.3mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.