Zoodles al Pesto con Gamberi

A light-yet-satisfying Italian-style dinner of garlicky basil pesto, lean shrimp, and zucchini “noodles,” packed with protein, fiber, and healthy fats for a nourishing main meal.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 4 medium zucchini (about 1 1/2 lb / 700g), spiralized into noodles (or cut into thin ribbons)
• 2 packed cups fresh basil leaves
• 2 tbsp pine nuts (or almonds/walnuts)
• 1/3 cup (30g) finely grated Parmesan
• 1 large garlic clove, finely grated or minced (plus 1 extra clove for shrimp)
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp fresh lemon juice (or 1 tbsp lemon juice + extra to taste)
• 1/4 tsp salt, plus more to taste
• Black pepper, to taste
• Optional: pinch of red pepper flakes (pantry staple)

Method

• 1

  Step 1: Make the pesto

  In a food processor, add basil, pine nuts, Parmesan, 1 garlic clove, 1/4 tsp salt, and a few grinds of black pepper. Pulse until finely chopped. With the motor running, drizzle in **2 tbsp** olive oil until it becomes a thick, spoonable paste. Add **1–2 tbsp lemon juice** and pulse to combine.

• 2

  Step 2: Prep the zoodles (key to avoiding watery sauce)

  Place zucchini noodles in a colander and toss with a small pinch of salt (about **1/8 tsp**). Let stand **10 minutes** while you cook the shrimp. Then gently squeeze handfuls to remove excess water (don’t crush them into mush).

• 3

  Step 3: Sauté the shrimp

  Pat shrimp dry with paper towel. Heat a large skillet over **medium-high** heat. Add **1 tbsp** olive oil. Add shrimp in a single layer, season with a pinch of salt, pepper, and optional red pepper flakes. Cook **60–90 seconds per side** until just opaque and lightly golden at the edges. Add the extra minced garlic clove in the last **30 seconds** and stir until fragrant. Transfer shrimp to a plate.

• 4

  Step 4: Warm the zoodles quickly

  In the same skillet (no need to wash), add the drained/squeezed zoodles. Toss over **medium-high heat** for **60–90 seconds** just to take the raw edge off.

• 5

  Step 5: Toss with pesto and finish

  Remove skillet from heat. Add pesto and toss until the zoodles are evenly coated (off-heat keeps basil bright). Add shrimp and any juices back in. Taste and adjust with extra lemon, pepper, and a pinch of salt if needed.

• 6

  Step 6: Serve

  Divide between bowls. Finish with a light dusting of extra Parmesan and black pepper.

Tips

• **Health boost, Italian-style:** Shrimp provides lean protein; zucchini adds volume and fiber with very low carbs; basil, garlic, and olive oil offer heart-healthy fats and antioxidants.
• **No food processor?** Finely chop basil and nuts, then mash with garlic and salt using the back of a spoon; stir in oil, Parmesan, and lemon.
• **Nut swap:** Use walnuts or almonds if that’s what you have—still delicious and nutritious.
• **Don’t overcook zoodles:** Keep heat high and time short; overcooking releases water and makes them limp.
• **Make-ahead:** Pesto keeps **3–4 days** in the fridge (press plastic wrap directly onto the surface). Cook shrimp and zoodles fresh for best texture.
• **What to serve with it:** A simple Italian-style salad (greens + lemon + olive oil + pepper) makes it a fuller dinner without weighing it down.

Nutrition (per serving, estimate)