Pesto Zucchini Noodle Shrimp Scampi

This Pesto Zucchini Noodle Shrimp Scampi transforms the beloved Italian-American classic into a vibrant, gluten-free masterpiece that's as nutritious as it is delicious. By swapping traditional pasta for spiralized zucchini noodles and infusing the dish with aromatic basil pesto, we've created a lighter version that doesn't sacrifice any of the luxurious flavors you crave. The tender, perfectly seared shrimp mingle with garlic-infused olive oil and fresh lemon juice, while the pesto adds an herbaceous depth that elevates every bite. What makes this dish truly special is its remarkable balance of indulgence and health. The zucchini noodles provide a tender yet satisfying base that absorbs all the wonderful flavors while keeping the carb count low. Each forkful delivers succulent shrimp, bright citrus notes, and the unmistakable richness of pesto, creating a symphony of Mediterranean flavors that feels restaurant-worthy yet comes together in under 30 minutes. Perfect for busy weeknights or elegant enough for entertaining, this recipe proves that eating gluten-free doesn't mean compromising on taste or satisfaction. The zucchini noodles maintain a pleasant al dente texture when cooked properly, providing the perfect vehicle for the garlicky, herb-infused sauce. Whether you're following a gluten-free lifestyle, watching your carbs, or simply looking for a fresh take on shrimp scampi, this dish delivers low-carb luxury that will have everyone asking for seconds.

Ingredients

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

Method

1. 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
2. Pat the shrimp completely dry with paper towels and season with salt and black pepper. Set aside on a plate. 0:05
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 cherry tomatoes (if using) to the skillet and cook for 1-2 minutes until they just begin to soften. 0:04
8. Add the zucchini noodles to the skillet and toss gently with tongs. Cook for 2-3 minutes, stirring frequently, until the noodles are just tender but still have a slight bite. 0:05
9. Remove the skillet from heat. Add the pesto, lemon juice, lemon zest, and remaining 1/4 teaspoon black pepper. Toss everything together until the zucchini noodles are evenly coated with the pesto. 0:05
10. Return the cooked shrimp to the skillet and gently toss to combine and warm through, about 1 minute. 0:04
11. Divide the pesto zucchini noodles among four serving plates. If using, top with halved cherry tomatoes, fresh basil leaves, and shaved Parmesan cheese. Serve immediately while warm. 0:04