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Quick Zucchini Noodles with Sun-Dried Tomato Pesto and Garlic Shrimp

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A quick and easy healthy meal featuring spiralized zucchini noodles tossed in a vibrant sun-dried tomato pesto, topped with garlicky sautéed shrimp. Perfect for light dinners and busy weeknights.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles
  • 1 pound (450 g) peeled and deveined medium shrimp
  • 1/2 cup (75 g) sun-dried tomatoes packed in oil, drained slightly
  • 3 cloves garlic, minced
  • 1 cup packed fresh basil leaves
  • 1/4 cup (30 g) toasted pine nuts
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1/4 cup (25 g) finely grated Parmesan cheese
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Wash and trim the ends of the zucchinis. Using a spiralizer, create noodles and place them in a large colander. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture. Gently pat dry with paper towels to avoid sogginess.
  2. In a food processor, combine sun-dried tomatoes, fresh basil leaves, toasted pine nuts, grated Parmesan, minced garlic, lemon juice, and red pepper flakes (if using). Pulse to combine.
  3. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth, spreadable pesto. Taste and adjust seasoning with salt and pepper. This step takes about 5 minutes.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Season with salt and pepper. Remove shrimp and set aside.
  6. Reduce heat to low and add zucchini noodles to the same skillet. Pour prepared pesto over noodles and toss gently for 2-3 minutes until warmed through but still crisp. Avoid overcooking.
  7. Return shrimp to the pan and toss everything together until evenly mixed and heated through. Remove from heat.
  8. Serve immediately, optionally topped with extra Parmesan and fresh basil leaves.

Notes

Salting and draining zucchini noodles before cooking prevents sogginess. Avoid overcooking shrimp to keep them tender. Toast pine nuts lightly for best flavor. Pesto can be made up to three days ahead and stored in the fridge. Use a timer to avoid overcooking shrimp.

Nutrition

Keywords: zucchini noodles, sun-dried tomato pesto, garlic shrimp, healthy meal, quick dinner, low-carb, gluten-free, paleo, easy recipe

Find it online: https://daintydine.com/quick-zucchini-noodles-with-sun-dried-tomato-pesto-and-garlic-shrimp-recipe-for-easy-healthy-meals/