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pesto zucchini noodles with baked shrimp on a dinner plate
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5 from 2 votes

Pesto Zucchini Noodles with Baked Shrimp

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

Course Healthy Weeknight Dinner Recipes
Cuisine Italian
Keyword dinner recipe, keto, low carb, zoodles
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4 servings
Calories 165kcal
Author Lauren Keating

Equipment

Ingredients

  • 1 pound defrosted raw shrimp large
  • 2 cups cherry tomatoes halved
  • 2 zucchini spiralized
  • 1/16 cup pine nuts
  • 1 garlic clove smashed
  • ΒΌ cups basil
  • 1/12 cup shredded Parmesan cheese
  • 1/12 cup olive oil
  • Additional Parmesan cheese and basil for garnishing if desired

Instructions

  • Heat your oven to 400F.
  • Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.
  • Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.
  • Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.
  • Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.
  • Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)
  • Divide between four plates. Serve immediately.

Notes

Maximize your time by making the pesto while the oven heats up!

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 145mg | Fiber: 2g | Sugar: 3g