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5.0 from 15 votes

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!

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

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

    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

  • 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 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 (31%) 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: 2servings

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.