Name: Zucchini Noodles with Avocado Pesto & Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium zucchinis, spiralized; 1 ripe avocado, pitted and peeled; 2 cups fresh basil leaves; 2 cloves garlic; 1/4 cup pine nuts; 1/3 cup grated Parmesan cheese; 1/4 cup extra virgin olive oil; 1 pound large shrimp, peeled and deveined; 1 tablespoon lemon juice; Salt and pepper, to taste

Hey y’all! If you’re looking for a dish that’s refreshingly light, packed with vibrant flavors, and totally guilt-free, you’ll love these zucchini noodles with avocado pesto & shrimp. Bursting with creamy avocado, herby basil, juicy shrimp, and spiralized zucchini, this recipe delivers big-time taste in a super-quick dinner. Perfect for busy weeknights, fancy lunch dates, or just when you want to eat something that makes you feel good from the inside out. Let’s get cooking!

Why You’ll Love This Zucchini Noodles with Avocado Pesto & Shrimp

Low-carb, gluten-free, and nutrient-dense for a healthier meal option.
Quick and easy – on the table in just 30 minutes, including prep!
Creamy, zesty avocado pesto coats every bite with bold flavor.
Jumbo shrimp brings a boost of lean, protein-rich goodness.
Perfect for weeknight meals or impressing dinner guests without stress.

Ingredients for Zucchini Noodles with Avocado Pesto & Shrimp

4 medium zucchinis, spiralized
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 ripe avocado
1 cup fresh basil leaves, packed
2 tablespoons fresh lemon juice
2 tablespoons pine nuts (plus extra for garnish)
1/4 cup grated Parmesan cheese
2 cloves garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons water (to adjust pesto consistency)
Freshly ground black pepper and lemon wedges, for serving

Directions: How to Make Zucchini Noodles with Avocado Pesto & Shrimp

1. Spiralize & Prep Zucchini Noodles

Use a spiralizer to turn 4 medium zucchinis into noodles (zoodles). Place them on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then gently squeeze dry.

2. Make the Creamy Avocado Pesto

In a food processor, combine avocado, basil, lemon juice, pine nuts, Parmesan, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Add 1-2 tablespoons water, as needed, to achieve a silky texture. Taste and adjust seasoning if necessary. For more pesto tips, check out this helpful guide.

3. Cook the Shrimp Perfectly

Pat the shrimp dry. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp and set aside.

4. Sauté Zucchini Noodles

In the same skillet (optional: wipe out excess moisture), add zucchini noodles and cook over medium heat for 2-3 minutes, just until tender but still crisp. Do not overcook or they’ll become mushy!

5. Combine and Serve

Remove skillet from heat. Toss zucchini noodles with avocado pesto until evenly coated. Gently fold in shrimp. Divide among plates, top with extra pine nuts and a squeeze of lemon. Enjoy immediately.

Notes: Cooking Tips for Zucchini Noodles with Avocado Pesto & Shrimp

Use the freshest basil for the pesto – it makes all the difference. Check out tips for working with fresh basil here.
If you don’t have a spiralizer, a julienne peeler or sharp knife works in a pinch.
For extra-creamy pesto, add an extra tablespoon of olive oil or a splash of water as needed.

Variations: Make It Your Own

Chicken Instead of Shrimp: Swap shrimp for sliced, pan-seared chicken breast.
Spicy Kick: Add a pinch of crushed red pepper flakes to the pesto or while cooking the shrimp.
Go Dairy-Free: Leave out Parmesan or use a vegan cheese alternative.

Required Equipment for Zucchini Noodles with Avocado Pesto & Shrimp

Spiralizer, julienne peeler, or sharp knife for zoodles
Food processor or blender for pesto
Large skillet or nonstick frying pan
Paper towels and colander (for prepping zoodles)

Storage: Keeping Zucchini Noodles with Avocado Pesto & Shrimp Fresh

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note: zucchini noodles will soften over time. For best results, store shrimp, noodles, and avocado pesto separately, and combine just before eating. Do not freeze as avocado pesto may discolor.

What to Serve with Zucchini Noodles with Avocado Pesto & Shrimp

Pair with a crisp green salad or roasted asparagus for a complete meal.
Add a slice of crusty whole grain bread for texture (optional, not low-carb).
Enjoy with a chilled glass of Sauvignon Blanc or sparkling water with lemon.

Pro Tips for the Perfect Zucchini Noodles with Avocado Pesto & Shrimp

Use jumbo shrimp for juicier bites and easier cooking.
Don’t skip draining the zucchini noodles—this prevents watery results and keeps the dish vibrant.
Serve immediately after combining for the best texture. For more zoodle tips, visit this guide to perfect zoodles.

FAQ – Zucchini Noodles with Avocado Pesto & Shrimp

Can I meal prep zucchini noodles with avocado pesto & shrimp?: Yes! Prep each component separately and store in the fridge; assemble just before serving for best texture.
Is this recipe suitable for keto diets?: Absolutely. It’s low in carbs while providing healthy fats from avocado and protein from shrimp.
Can I use frozen shrimp?: Yes, just thaw completely and pat dry before cooking to ensure even searing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes