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!

On 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 thepetitecook.com

It takes literally 7 simple ingredients to put together these Pesto Zucchini Noodles with Shrimps and Feta 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 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. I love the feta+zucchini combo, and used it before to make this Melon & Zucchini Carpaccio salad. 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 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

Or make this for dinner and treat yourself to a boozy refreshing dessert, pairing it with this Melon & Tequila cups:

Merlon-and-Tequila-Cups-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 thepetitecook.com

 

Pesto Zucchini Noodles with Shrimps and Feta
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 3 medium large zucchini
  • a glug of extravirgin olive oil
  • 200gr fresh king prawns/shrimps, cleaned and deveined
  • 100gr cherry tomatoes, halved
  • 3 tbsphomemade pesto
  • 100gr feta cheese
  • a bunch of fresh basil leaves
  • zest of ½ lemon
  • sea salt and freshly cracked black pepper
Instructions
  1. With the help of a spiralizer or julienne peeler, make zucchini noodles.
  2. Fold the zucchini noodles in a large pot of lightly salted boiling water and cook for 1-2 mins.
  3. 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.
  4. Drain the zoodles and add fold them into the pan with the other ingredients. Mix in the pesto and remove from the heat.
  5. Scatter crumbled feta and basil leaves all over, and top with grated lemon zest. Serve immediately.

 

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