zoodles with shrimp and lemon pesto recipe by kristen coffield of the culinary cure

Zoodles & Shrimp with Lemon Pesto

This delicious meal is impressive enough for guests, but simple enough for a Monday night. The zucchini noodles (aka zoodles) trick you into thinking you are eating pasta.

Course Entree
Cuisine American
Keyword almonds, basil, garlic, lemon, mint, olive oil, parmesan cheese, parsley, shrimp, zucchini
Servings 4 people



  • 2 cloves garlic
  • 1/2 cup toasted almonds
  • 1/2 cup fresh grated parmesan cheese
  • 3/4 tsp kosher salt
  • fresh ground pepper
  • 1 packed cup fresh basil leaves
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 3/4 cup best quality olive oil
  • 2 Tbs. fresh squeezed lemon juice


  • 1 lb medium sized shrimp shelled & deveined.
  • 1 Tbs. Olive oil
  • Salt & Pepper


  • 4 large zucchini


  1. Combine garlic, almonds, cheese, salt & pepper in a food processor and pulse until almonds are finely ground. Add basil, parsley, mint, olive oil and lemon juice and process until smooth. You can make ahead.
  2. Preheat a grill or grill pan until very hot. In a bowl toss the shrimp with oil, salt and pepper. Grill in a single layer 2 minutes a side. Remove from heat.
  3. Wash and trim ends of zucchini. Run through zoodler or vegetable spiralizer to make zucchini noodles.

  4. Saute very briefly in a pan with a splash of olive oil, add 3/4 cup pesto to the pan and warm through.
  5. In a large saute pan, over medium heat, add 3/4 cup pesto and zucchini noodles. Mix to combine and warm through. 2 minutes.

  6. Divide zoodles into 4 bowls and top with shrimp. Garnish with a sprig of mint and freshly ground pepper.

Recipe Video