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    Home » Recipes » Fish and Seafood Recipes

    Pesto Zucchini Noodles with Shrimps and Feta

    Updated: Aug 21, 2022 · Published: Aug 29, 2016 by Andrea

    Jump to Recipe

    These Pesto Zucchini Noodles With Shrimps are loaded with summer flavour, but totally gluten-free and so much lighter than a bowl of pasta.

    In summertime I try to cut back on carbs and make lighter meals. And zucchini noodles (zoodles/courgetti) are a simple and fun way to do so.

    I love using my spiralizer and I make zoodles multiple times per week. I really enjoy the crunchy texture of zucchini noodles, but if you don’t have this gadget, use a mandoline slicer or cheap julienne peeler.

    A new twist on a classic summer Italian dish without all the carbs - These Pesto Zucchini Noodles With Shrimps have the same flavors, same tastiness but totally gluten-free and so much healthier and lighter! Recipe from www.thepetitecook.com

    It takes literally 7 simple ingredients to put together these zoodles recipe, and it’s ready in less than 15 mins. 

    Wholesome and gluten-free, it's just perfect for a quick dinner option on busy week-nights.

    A new twist on a classic summer Italian dish without all the carbs - These Pesto Zucchini Noodles With Shrimps have the same flavors, same tastiness but totally gluten-free and so much healthier and lighter! Recipe from www.thepetitecook.com

    I took my old trusted Italian recipe for pasta with zucchini and shrimps, and implemented a few add-ons like cherry tomatoes and basil pesto ( but rocket pesto and red pepper pesto work well too) for extra flavor.

    And of course, I left the pasta in the cupboard, making this recipe 100% gluten-free.

    Also, I've been having a bit of Greek inspiration in my recipes lately, so I added some feta cheese on top. You may of course leave the cheese out to keep it lighter, but trust me, it makes the whole dish even tastier!

    A new twist on a classic summer Italian dish without all the carbs - These Pesto Zucchini Noodles With Shrimps have the same flavors, same tastiness but totally gluten-free and so much healthier and lighter! Recipe from www.thepetitecook.com

    For a light summery menu you may pair this easy pesto zucchini noodles & shrimps with a slice of this vibrant No-bake Yogurt Fruit Tart:

    Rainbow-Fruit-Yogurt-Tart-PetiteCook

     

    Did you make this recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

    A new twist on a classic summer Italian dish without all the carbs - These Pesto Zucchini Noodles With Shrimps have the same flavors, same tastiness but totally gluten-free and so much healthier and lighter! Recipe from www.thepetitecook.com

     

    Recipe

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    5 from 3 votes

    Pesto Zucchini Noodles with Shrimps and Feta

    Prevent your screen from going dark
    A new twist on a classic summer Italian dish without all the carbs - These Pesto Zucchini Noodles With Shrimps have the same flavors, same tastiness but totally gluten-free and so much healthier and lighter!
    Prep Time5 minutes mins
    Cook Time7 minutes mins
    Total Time12 minutes mins
    Course: Main
    Cuisine: Italian
    Serving: 2
    Author: Andrea Soranidis

    Ingredients

    • 3 medium large zucchini
    • a glug of extravirgin olive oil
    • 200 g fresh king prawns/shrimps, cleaned and deveined
    • 100 g cherry tomatoes, halved
    • 3 tablespoonhomemade pesto
    • 100 g feta cheese
    • a bunch of fresh basil leaves
    • zest of ½ lemon
    • sea salt and freshly cracked black pepper

    Instructions

    • With the help of a spiralizer or julienne peeler, make zucchini noodles.
    • Fold the zucchini noodles in a large pot of lightly salted boiling water and cook for 1-2 mins.
    • In the meantime, heat a large pan with a glug of olive oil. Stir in the shrimps and cherry tomatoes and cook for about 3-4 mins, until the prawns are cooked through. Season to taste with sea salt and black pepper.
    • Drain the zoodles and add fold them into the pan with the other ingredients. Mix in the pesto and remove from the heat.
    • Scatter crumbled feta and basil leaves all over, and top with grated lemon zest. Serve immediately.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    Comments

    1. forkwardthinkingfoodinista says

      May 18, 2018 at 5:09 pm

      So many yummy ideas. I am liking the look of that yummy fruit tart mmm x

      Reply
    2. choclette says

      August 29, 2016 at 8:31 pm

      One day I will get to eat courgetti. I've heard so many good things about it and your dish looks delightful. Just need to get myself a spiraliser and find somewhere to put it!

      Reply
    3. SewWhite Sisley says

      August 29, 2016 at 5:57 pm

      Oh yes please. I'm obsessed with pesto at the moment and I'm always looking for new ways to enjoy it.

      Reply
    4. Ceri @Natural Kitchen Adventures says

      August 29, 2016 at 5:18 pm

      I love making courgette (sorry can't use the word zucchini ;0) ) spaghetti. Great with any pesto as a side salad or more substantial with protein like pranws - so fresh!

      Reply
    5. Tara says

      August 29, 2016 at 2:27 pm

      Such a great use of zucchini noodles! Love all the summer flavors and that it is so easy to put together. Perfect for weeknight cooking.

      Reply
    6. Marilyn says

      August 29, 2016 at 2:23 pm

      I love this idea!! I have made zucchini noodles with marinara sauce, but never made it with pesto!! Looks light and delicious!

      Reply
    7. Ali @ Home & Plate says

      August 29, 2016 at 1:56 pm

      Wow...these pesto noodles looks great. I need to try this soon. I have been dying to try spiral zucchini noodles and this might be the recipe to try first. Looks delish!

      Reply
    8. champagne-tastes says

      August 29, 2016 at 2:37 pm

      5 stars
      This looks so fresh and delicious! I'd love to eat it right now-- yummmm

      Reply
    9. markr356 says

      August 29, 2016 at 1:24 pm

      5 stars
      I love the lightness of this dish. Perfect for a warm summer's day. And I love that it is gluten free. And the combination of th epesto and the shrimp is a winner.

      Reply
    5 from 3 votes (1 rating without comment)

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.

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