For a light and nourishing meal, whip up this pesto shrimp pasta with zucchini noodles in under 15 minutes.

When spiralized or cut into strips, zucchini makes for a delicious, gluten-free substitute to pasta.

Since this veggie is mostly made up of water, baking it for just a few minutes gives you a pasta-like texture that you can twirl around your fork like a bite of linguini. To give these zoodles a fresh twist, we’ve added shrimp, dairy-free pesto and bell peppers.

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The sliced bell peppers give the dish a nice crunch, while the dairy-free pesto adds a punch of garlic and basil. To lighten things up, squeeze some fresh lime juice in, and for a subtle heat, add red chili flakes.

The best part about this recipe is that it is super simple to make – just toss all the ingredients together and pop the tray in the oven while you set the table. After about eight minutes, your fresh pesto shrimp pasta is ready to serve!

PS: Click here for our Paleo, dairy-free pesto recipe.

Dina Hassan

15-Minute Pesto Shrimp Pasta with Zucchini Noodles

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Total time:15 mins

Cook Time:8 mins 8 minutes

Prep Time: 7 mins 7 minutes

Serves:4

15-Minute Pesto Shrimp Pasta with Zucchini Noodles

Recipe by: Dina Hassan

For a light and nourishing meal, whip up this pesto shrimp pasta with zucchini noodles in under 15 minutes.

Tools

• Vegetable peeler
• Large rimmed baking tray

Ingredients

• 2 medium-sized zucchini
• 1 cup yellow and red bell pepper, thinly sliced
• 1 pound shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1 T lime juice
• ½ t red chili flakes
• Salt and pepper, to taste
• 2 T extra virgin olive oil
• ⅓ cup Paleo pesto sauce
• Chopped fresh parsley

Instructions

• Preheat the oven to 400°F.
• Trim the ends of the zucchini and use a vegetable peeler to peel it into long strips. Slice the bell peppers lengthwise into halves, then into thin slices.
• In a large bowl, mix the zucchini strips, bell pepper slices, shrimp, minced garlic, lime juice, salt and pepper, and extra virgin olive oil.
• On a large rimmed baking tray, spread the shrimp and veggies mixture into an even layer.
• Bake for 6-8 minutes until the veggies are slightly tender and the shrimp is pink and opaque.
• Add the pesto sauce to the shrimp linguini and toss to coat. Top with chopped parsley and serve.

(You’ll Also Love: Shrimp and Cauliflower “Grits” Recipe)