Pesto Zoodle Shrimp Scampi with Cherry Tomatoes

This vibrant Mediterranean-inspired dish reimagines the classic Italian-American shrimp scampi by swapping traditional pasta for spiralized zucchini noodles, creating a lighter yet equally satisfying meal. Succulent shrimp are sautéed in fragrant garlic and olive oil, then tossed with fresh basil pesto and tender zucchini ribbons that soak up every bit of the aromatic sauce. Bursting cherry tomatoes add pops of sweetness and acidity that perfectly balance the rich, herbaceous pesto. What makes this dish truly special is how it captures all the indulgent flavors of traditional scampi while aligning perfectly with Mediterranean Diet principles. The zucchini noodles provide a satisfying texture and volume without the heavy feeling that comes from refined pasta, while the shrimp delivers lean protein and the pesto contributes heart-healthy fats from olive oil and nuts. Cherry tomatoes not only add visual appeal but also provide lycopene and vitamins. Ready in just 25 minutes from start to finish, this recipe is perfect for busy weeknights when you want something both nutritious and restaurant-quality. The key to success is not overcooking the zucchini noodles—they should remain slightly crisp to avoid becoming watery. The result is a colorful, aromatic dinner that proves healthy eating doesn't mean sacrificing flavor or satisfaction.

Ingredients

• 4 mediumzucchini, spiralized into noodles
• 1.5 lbslarge shrimp, peeled and deveined
• 2 cupscherry tomatoes, halved
• 1/2 cupbasil pesto, store-bought or homemade
• 3 tbspextra virgin olive oil, divided
• 4 clovesgarlic, minced
• 1 largelemon, zested and juiced
• 1/4 tspred pepper flakes optional
• 1/2 tspsalt
• 1/4 tspblack pepper, freshly ground
• 1/4 cupfresh basil leaves, torn optional
• 2 tbspParmesan cheese, grated optional

Method

1. Pat the shrimp completely dry with paper towels and season with salt and black pepper. Set aside on a plate. 0:05
2. Spiralize the zucchini into noodles using a spiralizer. Place the zucchini noodles in a colander and sprinkle with 1/2 teaspoon of salt. Let them sit for 10 minutes to release excess moisture, then gently press with paper towels to absorb the liquid. 0:06
3. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
4. Add the shrimp to the hot skillet in a single layer and cook without moving for 2 minutes until the bottom turns pink and slightly golden. 0:05
5. Flip the shrimp and cook for another 1-2 minutes until cooked through and opaque. Remove shrimp from the skillet and set aside on a plate. 0:05
6. Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. 0:05
7. Add the halved cherry tomatoes to the skillet and cook until they begin to soften and release their juices, about 3-4 minutes, stirring occasionally. 0:05
8. Add the zucchini noodles to the skillet and toss gently with tongs for 1-2 minutes just until slightly softened but still crisp-tender. Do not overcook or they will become watery. 0:05
9. Remove the skillet from heat and add the pesto, lemon zest, and lemon juice. Toss everything together until the zoodles are evenly coated with the pesto. 0:05
10. Return the cooked shrimp to the skillet and toss gently to combine and warm through, about 30 seconds. 0:04
11. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. 0:04
12. Divide the pesto zoodle shrimp scampi among four serving plates or bowls. Garnish with fresh torn basil leaves and grated parmesan cheese if desired. Serve immediately. 0:05