Introduction
The ingenious transformation of vegetables into noodle-like strands, popularized in the 2010s, revolutionized how we approach healthy eating without sacrificing the comfort of traditional pasta dishes. This modern interpretation of the classic Italian pesto pasta emerged during the height of the low-carb movement but quickly gained appreciation beyond dietary trends. The dish brilliantly marries traditional Italian pesto-making techniques with contemporary spiralizing methods, creating a meal that's both innovative and rooted in Mediterranean culinary tradition. Popular among home cooks and restaurant chefs alike, this recipe showcases how modern kitchen tools can reinvent classic flavors for today's health-conscious diners.
Ingredients
• 4 medium zucchini (about 2 pounds), spiralized
• 1 pound large shrimp (16-20 count), peeled and deveined
• 3 cloves garlic, minced
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh lemon juice
• 3 tablespoons unsalted butter
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup reserved pasta water (if needed)
Step 1:
Make pesto: In food processor, combine basil, pine nuts, garlic, and Parmigiano-Reggiano. Pulse until coarsely chopped. With machine running, slowly add 1/3 cup olive oil until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 2:
Pat shrimp dry with paper towels. Season with remaining salt and pepper.
Step 3:
Spiralize zucchini into noodles using medium spiral blade. Place in colander and toss with 1/4 teaspoon salt to draw out excess moisture.
Step 4:
Heat remaining olive oil and butter in large skillet over medium-high heat. Add red pepper flakes and shrimp. Cook 2-3 minutes per side until pink and opaque. Remove to plate.
Step 5:
In same skillet, add zucchini noodles. Cook 2-3 minutes until just tender but still crisp. Add pesto, lemon juice, and shrimp back to pan. Toss gently to combine, adding reserved water if needed for consistency.
Q: Can I make the pesto ahead of time?
A: Yes, pesto can be made up to 3 days ahead and stored in refrigerator with thin layer of olive oil on top.
Q: How do I prevent watery zucchini noodles?
A: Salt and drain zucchini noodles in colander for 10-15 minutes before cooking, and avoid overcooking.
Q: Can I use frozen shrimp?
A: Yes, thaw completely and pat dry before cooking for best results.
• Yellow squash can be substituted for zucchini.
• Walnuts can replace pine nuts for a more budget-friendly option.
• For dairy-free version, nutritional yeast can replace Parmigiano-Reggiano.
• Choose firm, medium-sized zucchini for best spiralizing results.
• Pat shrimp dry before cooking for better browning.
• Contains shellfish and tree nuts.
• Gluten-free recipe.
Serve immediately in warm bowls, optionally garnished with additional grated cheese and fresh basil leaves.
Store leftovers in airtight container in refrigerator for up to 2 days. Zucchini noodles may release additional water upon storage.
Make pesto while spiralizing zucchini; let zucchini drain while cooking shrimp.
- Don't overcook zucchini noodles to prevent them from becoming mushy
- Pat shrimp completely dry for better browning
- Toast pine nuts before adding to pesto for enhanced flavor
Substitute chicken for shrimp, or use roasted cherry tomatoes and mushrooms for vegetarian version. For dairy-free option, use nutritional yeast instead of cheese.
Pair with crisp Pinot Grigio or Sauvignon Blanc. Light garden salad makes an excellent side dish.
Best in summer when fresh basil and zucchini are in peak season
Contains shellfish (shrimp), tree nuts (pine nuts), and dairy (Parmigiano-Reggiano cheese)
