These easy, healthy zucchini noodles with shrimp and mint pesto are a light, fresh dinner perfect for spring! With just a few simple ingredients, they can be on your table in under 20 minutes. (gluten-free, dairy-free)
In a medium sized bowl, combine shrimp, garlic, lemon juice, oil, salt and pepper. Set aside. Place peas out to thaw.
Prepare pesto: In a food processor (I love this one!), combine pesto ingredients. Blend until smooth, streaming in water as needed to reach a paste-like consistency.
Spiralize zucchini and set aside.
Heat a large nonstick skillet over medium heat. Once hot, pour in shrimp with marinade. Cook until shrimp is pink, about 2 minutes per side. Add peas and zucchini to skillet and continue to cook until warmed through, about 3 minutes.
Remove skillet from heat and stir in pesto. Serve immediately.
Leftovers can be stored in the refrigerator in an airtight container.
I prefer to et leftovers cold.
Swap out any fresh herbs or nuts you like in the pesto, or use store-bought pesto for more ease.
This recipe can be made with regular pasta instead of (or in addition to) zucchini noodles.
Do all the prep work first (spiralizing zucchini, marinating shrimp, and making pesto) as this dish comes together very quickly.
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