Creamy Pesto Zucchini Noodles with Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini noodles topped with a creamy pesto sauce and sautéed shrimp. Light yet satisfying, with fresh basil and parmesan flavors. Ready in about 20 minutes for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 2- 2 medium zucchini squash ((approx 7 inches long))
- 1 TBSP butter
- 1 TBSP gluten-free or regular all-purpose flour
- 1/2 cup room temperature milk ((2% or whole))
- 1/2 cup freshly grated parmesan cheese (plus extra for topping)
- 2 TBSP homemade or store bought pesto
- 8-10 oz cleaned peeled shrimp ((fresh of thawed))
- 1/4 tsp garlic powder*
- 1/8 tsp paprika
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- extra virgin olive oil for drizzling
- fresh basil (torn or chopped)
- fresh chopped parsley
- red pepper flakes
- for extra garlic flavor
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 821mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 506mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 821MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.