Zucchini Noodles with Pesto Shrimp (Low-Carb 20-Minute Dinner)

Low-carb zoodles tossed in fresh basil pesto with garlic-seared shrimp and pine nuts — a bright, protein-rich plate that comes together in about 20 minutes. It’s light on carbs but deep on flavour, so it never feels like you’re missing the pasta.

This is one of the 20 recipes inside our PCOS Cookbook, and we’re sharing the zucchini noodles with pesto shrimp in full so you can taste the standard before you buy the book. The hands-on work is minimal, and the whole dish cooks in a single skillet.

Why this recipe works

Warming the spiralized zucchini for just one to two minutes is the whole trick: it keeps the noodles firm with real bite and stops them releasing water, so the fresh basil pesto clings instead of pooling. Searing the shrimp first and folding everything together off the heat keeps the pesto vivid and the shrimp tender.

Ingredients

Zoodles & shrimp

• 350 g raw shrimp, peeled and deveined
• 3 medium zucchini, spiralized
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced

Fresh basil pesto

• 40 g fresh basil leaves
• 30 g toasted pine nuts
• 25 g grated Parmigiano-Reggiano
• 3 tbsp extra-virgin olive oil

Optional garnish

• Lemon zest and a sprinkle of red pepper flakes

Serves 2 · Prep 15 min · Cook 10 min · 420 kcal per serving

Instructions

1. Make the pesto. Blitz basil, pine nuts, Parmigiano, olive oil, one garlic clove, a pinch of sea salt and a squeeze of lemon in a small processor until you have a vibrant, spoonable pesto.
2. Sear the shrimp. Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp and remaining garlic, season lightly, and sear 2 minutes per side until pink and just cooked through. Transfer to a plate.
3. Cook the zoodles. In the same pan, add the remaining olive oil and the zucchini noodles. Toss for 1–2 minutes only — just warmed through so they keep their bite and don’t release water.
4. Combine and plate. Off the heat, fold in the pesto and return the shrimp. Toss gently to coat. Plate into shallow bowls, finish with lemon zest and chili flakes, and serve at once.

Chef’s tip

Salt the spiralized zucchini for 5 minutes then pat dry before cooking — this pulls out excess water and keeps the dish silky, never watery.

Get the full PCOS Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of PCOS-friendly meals built the same way — clear ingredients, exact timings, no guesswork. Grab the full PCOS Cookbook below.