Why You’ll Love This Recipe

Chive Pesto Shrimp with Zoodles is a vibrant, fresh, and healthy dish that delivers a burst of flavor without feeling heavy. The combination of succulent shrimp, zesty chive pesto, and zucchini noodles (zoodles) creates a light yet satisfying meal. This dish is not only gluten-free and low-carb but also packed with fresh herbs and vegetables, making it a perfect choice for a quick, nutritious weeknight dinner. The pesto adds a fragrant, creamy texture while the shrimp offers a protein-packed, savory punch that will leave you craving more.

Ingredients

  • 1 lb shrimp, peeled and deveined

  • 2 medium zucchinis, spiralized into zoodles

  • 1 tablespoon olive oil (for sautéing)

  • Salt and pepper, to taste

For the chive pesto:

  • 1 cup fresh chives, chopped

  • 1/4 cup fresh basil leaves

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup pine nuts (or walnuts)

  • 1 garlic clove

  • 1/3 cup olive oil

  • Juice of 1/2 lemon

  • Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Make the chive pesto: In a food processor, combine the chopped chives, basil, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper. Pulse a few times to combine. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Taste and adjust seasoning if needed.

  2. Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

  3. Sauté the zoodles: In the same skillet, add the spiralized zucchini noodles (zoodles) and sauté for 2-3 minutes, just until tender but still firm. Be careful not to overcook the zoodles, as they can become mushy.

  4. Combine: Return the shrimp to the skillet with the zoodles and toss to combine. Add the chive pesto and toss again until the shrimp and zoodles are well coated in the pesto.

  5. Serve: Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Servings and timing

  • Servings: 2-3

  • Prep time: 10 minutes

  • Cook time: 10 minutes

  • Total time: 20 minutes

Variations

  • Add more veggies: For extra nutrition, you can add sautéed cherry tomatoes, bell peppers, or spinach to the dish.

  • Switch up the protein: If shrimp isn’t your thing, you can substitute with grilled chicken, scallops, or even a plant-based protein like tofu.

  • Noodle variation: If you’re not a fan of zucchini noodles, you can substitute with other spiralized vegetables like sweet potatoes, butternut squash, or even a gluten-free pasta for a heartier dish.

  • Nuts in pesto: If you’re allergic to nuts, you can substitute the pine nuts with sunflower seeds or omit them altogether for a nut-free pesto.

Storage/Reheating

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.

  • Reheating: Reheat gently in a skillet over low heat, adding a splash of olive oil or a little water to prevent the zoodles from drying out. Alternatively, you can microwave the leftovers for 1-2 minutes, stirring halfway through.

FAQs

Can I make the pesto ahead of time?

Yes, you can make the pesto up to 3 days in advance. Store it in an airtight container in the fridge and drizzle a thin layer of olive oil on top to help preserve its vibrant green color.

How can I make this dish spicier?

For a spicy kick, add some red pepper flakes to the chive pesto or sprinkle them over the shrimp before cooking.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just make sure to thaw them thoroughly before cooking, either by leaving them in the fridge overnight or by running them under cold water.

How do I prevent the zoodles from getting soggy?

To avoid soggy zoodles, make sure to sauté them for just 2-3 minutes. You can also pat them dry with paper towels before cooking to remove any excess moisture.

Can I use store-bought pesto instead of making my own?

Yes, if you’re short on time, you can use store-bought pesto. However, the fresh chive pesto in this recipe gives the dish a unique and fresh flavor that complements the shrimp and zoodles perfectly.

How do I make the shrimp extra flavorful?

For added flavor, marinate the shrimp in a bit of lemon juice, garlic, and olive oil for 15-20 minutes before cooking.

Conclusion

Chive Pesto Shrimp with Zoodles is a fresh, flavorful, and healthy dish that’s perfect for a quick weeknight meal. The creamy, herby pesto adds depth to the tender shrimp, and the zoodles provide a light and crunchy base that’s perfect for soaking up the sauce. It’s a versatile, low-carb meal that’s sure to impress, while still being easy to prepare. Whether you’re craving something light yet satisfying or looking to eat more veggies, this dish is a fantastic option to keep on rotation!

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Chive Pesto Shrimp with Zoodles

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Chive Pesto Shrimp with Zoodles is a fresh and healthy dish featuring succulent shrimp, creamy chive pesto, and zucchini noodles, offering a light, flavorful, and low-carb meal.

  • Author: Catherine
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-3 servings
  • Category: Main Dish
  • Method: Sautéing
  • Cuisine: American

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 medium zucchinis, spiralized into zoodles
  • 1 tablespoon olive oil (for sautéing)
  • Salt and pepper, to taste
  • For the chive pesto:
  • 1 cup fresh chives, chopped
  • 1/4 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts (or walnuts)
  • 1 garlic clove
  • 1/3 cup olive oil
  • Juice of 1/2 lemon
  • Salt and pepper, to taste

Instructions

  1. Make the chive pesto: In a food processor, combine the chopped chives, basil, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper. Pulse a few times to combine. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Taste and adjust seasoning if needed.
  2. Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Sauté the zoodles: In the same skillet, add the spiralized zucchini noodles (zoodles) and sauté for 2-3 minutes, just until tender but still firm. Be careful not to overcook the zoodles, as they can become mushy.
  4. Combine: Return the shrimp to the skillet with the zoodles and toss to combine. Add the chive pesto and toss again until the shrimp and zoodles are well coated in the pesto.
  5. Serve: Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Notes

Add more veggies: You can add sautéed cherry tomatoes, bell peppers, or spinach for extra nutrition.Switch up the protein: Substitute shrimp with grilled chicken, scallops, or tofu.Noodle variation: If you’re not a fan of zoodles, substitute with spiralized sweet potatoes, butternut squash, or gluten-free pasta.Nuts in pesto: If you’re allergic to nuts, use sunflower seeds or omit them for a nut-free pesto.Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.Reheating: Gently reheat in a skillet over low heat or microwave for 1-2 minutes, stirring halfway through.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 160mg

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