Sautéed Zucchini Noodles with Avocado Pesto and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, vibrant meal with zucchini noodles coated in creamy avocado pesto and succulent shrimp, supporting digestion and energy levels. This mediterranean-inspired whole30 (vegetarian) ready in about 35 minutes pairs zucchini, avocado, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 20 min Cook: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Blend 1/4 cup avocado, 2 tbsp fresh basil, 1 tbsp lemon juice, 1/4 cup extra virgin olive oil, 1/4 tsp garlic powder, 1/8 tsp salt, and 1/4 tsp black pepper in a food processor until smooth.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 10 oz shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add spiralized zucchini to the skillet, stir for 3-4 minutes until tender but firm. Stir in 1/2 cup chopped spinach and cook 1 minute until wilted. Add avocado pesto and 10 oz shrimp, then cook 1-2 minutes until heated through.

Frequently asked questions

How long does Sautéed Zucchini Noodles with Avocado Pesto and Shrimp take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Zucchini Noodles with Avocado Pesto and Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Sautéed Zucchini Noodles with Avocado Pesto and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Zucchini Noodles with Avocado Pesto and Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Zucchini Noodles with Avocado Pesto and Shrimp vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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