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Spicy shrimp pesto noodles with zucchini noodles and seasoned shrimp in a bowl

Spicy Shrimp Pesto Noodles with Fresh Zucchini Noodles

Spicy Shrimp Pesto Noodles are a fresh, quick meal featuring crisp zucchini noodles, seasoned shrimp, and vibrant pesto flavor. This easy dish is perfect for weeknights when you want a light but satisfying bowl.
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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)
Shrimp
  • 1 tablespoon butter or oil
  • 1 lb. shrimp (454 g)
  • 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. Add the kale, spinach, basil and/or parsley, almonds, olive oil, water, salt, garlic, and lemon juice to a food processor or blender. Blend until mostly smooth or until the pesto reaches your preferred texture.
  2. Measure out 1 cup of the prepared pesto for this recipe and reserve the remaining pesto for another use.
Cooking
  1. Warm the butter or oil over medium-high heat. Add the shrimp and season with the chili powder, cumin, other desired spices, salt, and pepper, tossing to coat.
  2. Cook the shrimp while stirring until they are evenly seasoned and fully cooked, with no translucent areas remaining.
Assembly
  1. Cut the zucchini into long noodle-like strands using a spiralizer or peeler.
  2. Toss the zucchini noodles with the reserved pesto and place the cooked shrimp on top.

Notes

Zucchini noodles release water as they sit after being coated with pesto, so it is best to combine them shortly before serving. For leftovers, store the components separately and assemble when ready to eat. The noodles are best served raw for a soft-crunchy texture, but they can also be briefly sautéed with oil, garlic, salt, and pepper if a warmer texture is preferred.