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Pesto Zoodles with Shrimp and Mushrooms

Whitney Watkins

2 min read

Jan 13



Indulge in the perfect blend of flavors with this Pesto Zoodles recipe. Savor the taste of garlic, lemon, and basil in a light dish with shrimp and mushrooms.

Pesto Zoodles with Shrimp and Mushrooms Recipe

I love pesto. And I mean love love love it. I grow fresh basil in the summer and always have a surplus. At the end of the season I use it all up by making pesto we can enjoy all winter long. I think pesto is one of those sauces that can enhance the flavor of any food. This right here is a light dish, full of veggies and definitely not lacking in flavor. Garlic, lemon, basil, spicy red mouth is watering!

Spiralize zucchini into noodles using a tool like this.

Saute shrimp until just pink, careful not to overcook.

Pesto Zoodles with Shrimp and Mushrooms

Serves 6 Prep Time: 20 min Cook Time: 30 min Total Time: 50 min



  • 2 Tbsp olive oil

  • 3 garlic cloves, crushed or finely minced

  • 1/4 tsp crushed red pepper flakes (optional)

  • 1 lb shrimp, peeled and deveined

  • 1/4 cup chicken broth

  • Juice from 1 lemon, approx 2 Tbsp

  • 3 medium zucchini, made in to zoodles using a tool like this

  • 1/2 yellow onion, finely sliced

  • 8 oz fresh white mushrooms, sliced

  • 1/2 cup prepared pesto

  • Parmesan cheese for garnish (optional)


  • Heat olive oil in large pan on medium high heat.

  • Add garlic and red pepper flakes, sauté for 1-2 min until garlic is fragrant.

  • Add shrimp to pan, cook 5-6 min until pink and cooked through. Remove from pan using a slotted spoon leaving any juices in pan. Cover to keep warm.

  • Add chicken broth and lemon juice to hot pan. Using spoon scrape any brown bits off bottom of pan.

  • Add onions and mushrooms, cooking 8-10 min until tender.

  • Add zucchini noodles and continue cooking 5-6 min until tender.

  • Gently stir in pesto coating zucchini noodles.

  • Serve zoodles topped with shrimp and fresh parmesan.

I hope you enjoy this dish as much as we do!

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