Spiralized zucchini and shrimp are cooked with a light pesto mix and sprinkled with Parmesan cheese in this simple and delicious dinner that is just 5 green, 3 blue, and 3 purple points per serving! I had the pleasure of enjoying this as a light lunch with a good friend of mine the other day. A few days before that, I shared it with my family. Both times there we no leftovers. It’s good stuff!

Making zoodles.

The last time I shared a recipe that used zoodles on Meal Planning Mommies was in my Italian Turkey Meatballs & Sauce with Zoodles recipe.

If you are familiar with the recipe pictured above, you may already know that I always use my Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™ to make zoodles. It’s the absolute best blender and spiralizer I have ever had the pleasure of using…hands down. It makes perfect zucchini noodles every single time.

There are other ways to make zoodles (zucchini noodles).

You don’t have to have a Ninja spiralizer to make zoodles. If you don’t own a spiralizer and you aren’t sure how to make zoodles, watch this 2-minute video for three more techniques you can try.

Using Pesto sauce mix.

I used a packet of dry Knorr Pesto sauce mix for this recipe. It’s good stuff, and it make this recipe really easy to make.

I have used the Knorr Pesto sauce mix once as a seasoning for my Minestrone Soup (pictured below), and it was fantastic. It is one of my favorite recipes, actually.

If you haven’t tried the Minestrone soup yet, you have to! But first, you need to try today’s recipe:

Pesto Zoodles with Shrimp!

Wow your family with this simple weeknight dinner!

With just 7 ingredients, 10 minutes, and 3 WW FreeStyle Smart Points, you can dish out this Pesto Zoodles with Shrimp dinner to your family tonight! Are you ready to give it a try?

Here is what you need:

2 pounds of zucchinis, spiralized (approximately 4-8 zucchinis, depending on the size of the zucchinis)
2 tablespoons extra virgin olive oil, divided
1-1/2 pounds medium cooked shrimp, peeled and de-veined with tails off
1 (.5 ounce) packet of Pesto sauce mix
1 tablespoon lemon juice
2 garlic cloves, minced
2 tablespoons grated Parmesan cheese

Here is what you do:

In a large stir fry skillet, cook the zucchini noodles tossed with 1 tablespoon extra virgin olive oil for 4 minutes, over medium heat.

Drain the zucchini noodles if there is a lot of liquid (bigger zucchinis with more seeds have more water, so the amount of water will vary). Toss shrimp, Pesto mix, remaining 1 tablespoon extra virgin olive oil, lemon juice, and garlic with the zoodles. Cook 1-2 more minutes, or until the shrimp is warmed.

Sprinkle with Parmesan cheese.

Scoop 1-1/2 cups into 4 serving bowls with a slotted spoon.

Makes 4 servings.
One serving is 1-1/2 cups.
One serving is 5 green, 3 blue, and 3 purple points.

Print Recipe

4.67 from 3 votes

Pesto Zoodles with Shrimp

One serving is 5 green, 3 blue, and 3 purple points.

Makes: 4 servings

Calories: 124

Author: Alisha Hughes

Ingredients

• 2 pounds of zucchinis, spiralized (approximately 4-6 zucchinis, depending on the size of the zucchinis)
• 1-1/2 pounds medium cooked shrimp, peeled and de-veined with tails off
• 1 (.5 ounce) packet of Pesto sauce mix
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 2 tablespoons grated Parmesan cheese

Instructions

• In a large stir fry skillet, cook the zucchini noodles tossed with 1 tablespoon extra virgin olive oil for 4 minutes, over medium heat.
  
• Drain the zucchini noodles if there is a lot of liquid (bigger zucchinis with more seeds have more water, so the amount of water will vary). Toss shrimp, Pesto mix, remaining 1 tablespoon extra virgin olive oil, lemon juice, and garlic with the zoodles. Cook 1-2 more minutes, or until the shrimp is warmed.
  
• Sprinkle with Parmesan cheese.
• Scoop 1-1/2 cups into 4 serving bowls with a slotted spoon.