If you are looking for a meal that is easy, full of taste, and you don’t feel sluggish, zucchini noodles with pesto and grilled shrimp are the right way. It is one of these recipes that look unusual, but is actually super easy to throw together. Regardless of whether you are trying to eat more vegetables, cut off carbohydrates or simply switch your dinner, this dish hits the right notes.

The mixture of fresh zucchini, homemade pesto and smoky grilled shrimp creates a combination that is both refreshing and satisfying. The best thing about it? You don’t need any special cooking skills so that it tastes fantastic. Let us break it up step by step so that you can bring this dish to life in your own kitchen.

Why you will love this recipe

• Light and healthy – Zucchini noodles (or “zoodles”) are a great alternative to pasta. They absorb all the taste without the heavy traditional pasta.
• Quick and easy – You can open this meal in less than 30 minutes to make it perfect for busy week.
• Tasty – Pesto brings fresh basil, garlic and parmesan, while grilled shrimp lend a smoky, slightly sweet note.
• Ideal for meal preparation – You can make the pesto in advance and marinate the shrimps in advance.

Ingredients will need

Before we get into the cooking process, you have to collect here.

For the zucchini noodles:

• 3 medium zucchinis
• 1 tablespoon of olive oil
• ½ teaspoon of salt
• ¼ teaspoon of black pepper

For the pesto:

• 2 cups of fresh basil leaves
• ¼ cup of pine nuts (or walnuts)
• ½ cup of grated parmesan cheese
• 2 cloves garlic
• ½ cup of olive oil
• ½ lemon juice
• ¼ teaspoon of salt
• ¼ teaspoon of black pepper

For the grilled shrimp:

• 1 pound of shrimp, peeled and disappointed
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• ½ teaspoon of smoked peppers
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ½ lemon juice

Step-by-step cooking instructions

Step 1: Prepare the zucchini noodles

If you have never made zucchini pasta, don’t worry. It’s easier than it looks.

• Assist the zucchini. If you have a spiral, just guide the zucchini through it to create long, thin pasta. No spiralist? No problem. You can use a Julienne peeler or even a normal vegetable peeler to produce wide, ribbon-like pasta.
• Tap them dry. Zucchini holds a lot of water. To avoid moist noodles, put them on a paper towel and sprinkle a little salt over it. Let them sit for about 10 minutes and then pat dry with a different paper towel.
• Fry slightly. Heat a tablespoon of olive oil in a pan over medium heat. Add the zucchini noodles and cook for about 2-3 minutes until you soften. You don’t want them mushy – keep them a little tight to a better texture. Sprinkle with a little salt and pepper and then put aside.

Step 2: Do the pesto

Fresh Pesto brings this dish to another level. It is quickly better and much better than everything else from a glass.

• Roast the nuts. If you use pine nuts or walnuts, roast them slightly in a dry pan for about 2 minutes until they are fragrant. This creates its natural oils and gives the pesto more depth.
• Mix the ingredients. Add roasted nuts, parmesan, garlic, lemon juice, salt and pepper in a food processor or in a mixer basil. Pulse a few times until everything is chopped.
• Stream in olive oil. During the mixing, they slowly separate the olive oil until the pesto becomes smooth. Try and adjust the spices if necessary.

Step 3: Marine the shrimp and grill

Shrimed chefs cook quickly, so they have done everything before starting grilling.

• Marinate the shrimp. In a bowl, throw the shrimp with olive oil, garlic powder, smoked peppers, salt, pepper and lemon juice. Let them sit for at least 10 minutes to absorb the flavors.
• Grill the shrimp. Heat a grill pan or a grill outdoors over medium heat. Cook the shrimp on each side for about 2 minutes until they become pink and opaque. If you use a regular pan, you will lower on medium heat instead.
• Set aside. When you’re done, take from the stove and press a little more lemon juice over it to get additional freshness.

Bring everything together

Now that all components are finished, it’s time to put everything together.

• Throw the pasta with pesto. Mix the zucchini noodles with the fresh pesto in a large bowl and make sure that they are well covered.
• Add the shrimp. Place the grilled shrimp on the pasta.
• Garnish and serve. Sprinkle additional parmesan, a few basil leaves and maybe some red pepper flakes if you like a little heat.

Tips for the best zucchini noodles with pesto and shrimp

• Avoid over cooking the zoodles. You should be tender, but still have a light bite like Al -Dente pasta.
• Make additional pesto. It holds well in the fridge for up to a week and works excellently for sandwiches, eggs or even as a dip.
• Use fresh shrimp. If you use frozen shrimp, thaw them properly by running them under cold water before marinating.
• Try different nuts. If you have no pine nuts, use walnuts, almonds or even sunflower seeds.

Operate ideas and variations

This recipe is already delicious, but you can always optimize it based on your settings.

• Add cherry tomatoes. Cut them into two halves and throw them into the dish to get a sweetness.
• Throw some spinach or rocket. Mix a handful of the pasta for additional greens.
• Use another protein. Exchange shrimp for grilled chicken, salmon or even tofu if you want a vegetable option.
• Make it milk -free. Skip the Parmesan in Pesto or use a vegan alternative.

Store and repeat remains

If you have leftovers, you can try it so fresh:

• Cool: Store everything in an airtight container for up to 2 days.
• Warm up: Heat the zucchini noodles and the shrimp separately in a pan over low heat. Do not overcook, otherwise the zoodles will become moist.
• Freeze: Pesto freezes well, but zucchini noodles don’t. If you want to prepare in advance, simply freeze the pesto and freshen up the pasta if necessary.

Diploma

Zucchini noodles with pesto and grilled shrimp are one of these meals that feel unusual but are almost no effort. It is fresh, full of taste and perfect if you want some light, but are still satisfactory. Regardless of whether you cook for yourself or impress you, this dish is a winner every time.

Take a few zucchinis now, start this grill and cook – you will not regret it.

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