Pesto Shrimp with Zucchini Noodles Recipe

This post may contain affiliate links. See my disclosure policy for more details.

pesto shrimp zuc

Summer squash is plentiful at the moment and I try to integrate it into different recipes so we don’t get bored! I have seen people use vegetables as pasta noodles but never tried it myself. Hubby is a big pasta lover so I had to sneak this recipe by him! Turns out, he loved it! This recipe is very flavorful and great for using up your garden veggies.


Disclosure: The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel.

To make my zucchini noodles, I used the Veggetti. This is an easy kitchen tool that will turn carrots, squash, cucumbers and potatoes into spiral slices. If you are trying to cut out carbs, this is a great tool to use! It is dishwasher safe which makes it easy to clean. There is a thick or thin side of stainless steel blades so you can make different strands of veggie pasta. The Veggetti can be found at Walmart, Bed bath & Beyond, Walgreens, CVS or Amazon.

Do you want to try Veggetti for yourself? Look for my giveaway coming tomorrow!

Back to the recipe:

pesto shrimp zucchini

I used a golden zucchini, hence the yellow squash in the picture. This recipe was thrown together in about 20 minutes which makes this a great work week meal! It is super healthy with just vegetables and shrimp. I should have salted the zucchini beforehand and let it sit. The end result was a little liquidy but the flavor was great!

Pesto Shrimp with Zucchini Noodles Recipe
  • 1 Tablespoon Olive Oil
  • 12 oz. Shrimp, shelled and deveined
  • 1 large zucchini, cut into noodles with a Veggetti
  • 1 medium tomato, diced
  • 4 oz. mushrooms, sliced
  • 2 Tablespoons basil pesto
  • Salt
  • Pepper
  1. In a large skillet heat olive oil over medium heat. Add shrimp and cook for 4-5 minutes until shrimp is cooked through and pink.
  2. Remove shrimp from skillet.
  3. Add mushrooms to the same skillet the shrimp was cooked in. Sprinkle with salt and pepper and saute for 3 minutes. Add zucchini noodles, and cook for 2 minutes.
  4. Add the tomatoes and pesto and cook for an additional minute.
  5. Add the shrimp back into the pan and mix with the vegetables.
  6. Serve & Enjoy!
* I did have some liquid in the bottom of the pan from the veggies. If you have time, salt the zucchini noodles before you cook them and let the moisture drain out.


Make sure you check out my other easy recipes in my recipe index!

The following two tabs change content below.
Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

Latest posts by Renae Chiovaro (see all)