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Shrimp pesto noodles with spicy shrimp and zucchini noodles in a bowl with green pesto sauce

Shrimp Pesto Noodles with Spicy Shrimp and Zucchini Noodles

Shrimp pesto noodles combine spicy shrimp, fresh herb pesto, and crisp zucchini noodles for a quick meal with bright flavor and satisfying texture. This fresh, flavorful dish is perfect when you want a lighter dinner with bold pesto and savory seafood.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 554
Ingredients Method Notes

Ingredients
  

Pesto
  • 1 cup kale
  • 1 cup spinach
  • 1 cup mixed basil and/or parsley
  • 3/4 cup almonds
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 cloves garlic
  • juice of one lemon (or 2 if your lemon isn’t very juicy)
Spicy Shrimp
  • 1 tablespoon butter or oil
  • 1 lb. (454 g) shrimp
  • 1-2 teaspoons each chili powder and cumin, plus any other spices you like
  • salt and pepper
Zucchini Noodles
  • 4 medium zucchini

Method
 

Preparation
  1. Blend the kale, spinach, basil and/or parsley, almonds, olive oil, water, salt, garlic, and lemon juice in a food processor or blender until mostly smooth or until the desired pesto texture is reached.
  2. Measure out 1 cup of the prepared pesto for this recipe and reserve the remaining pesto for another use.
  3. Cut the zucchini into long noodle-like strands using a spiralizer or peeler.
Cooking
  1. Warm the butter or oil over medium-high heat.
  2. Add the shrimp to the pan and coat with chili powder, cumin, additional spices, salt, and pepper.
  3. Sauté the shrimp until the seasoning coats the surface evenly and the shrimp are fully cooked and no longer translucent.
Assembly
  1. Toss the zucchini noodles with the reserved pesto shortly before serving.
  2. Top the pesto-coated zucchini noodles with the cooked shrimp.

Notes

The zucchini noodles release moisture as they sit coated with pesto, so toss them together shortly before serving for the best texture. For leftovers, store the components separately and assemble when ready to eat. The noodles can be served raw for a soft-crunchy texture, or briefly sautéed with oil, garlic, salt, and pepper for a warmer option.