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20 Minute Pesto Zucchini Noodles with Cajun Shrimp. A light whole-food Summertime throw-together meal, requiring just 20 minutes and 1 pan.

20 Minute Pesto Zucchini Noodles with Cajun Shrimp

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  • Author: Bailey Sissom
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 6 servings 1x


  • 4 cups fresh basil leaves, packed
  • 2/3 cup pine nuts
  • 5 garlic cloves, minced
  • 1 cup olive oil + 1 TBS, divided
  • 1 cup freshly grated parmesan cheese
  • salt and pepper to taste
  • 3 large zucchini
  • 1 TBS butter
  • 1.5 lbs. of raw shrimp, peeled and deveined
  • Cajun Seasoning


  1. PESTO: Place the basil, pine nuts, and garlic in the base of a food processor. Pulse until roughly chopped. Scrape sides of food processor with a rubber spatula. With food processor running, slowly stream in the olive oil. Stop to scrape down the sides of the food processor as needed. Stir in the parmesan cheese and desired amount of salt and pepper.
  2. ZUCCHINI NOODLES: Spiralize according to manufacturers directions. In a skillet over medium heat, cook the noodles for 3-4 minutes, until just heated through. Set aside.
  3. SHRIMP: In a skillet over medium-high heat, add butter and 1 TBS olive oil. Sprinkle shrimp with cajun seasoning (no need to measure). When butter has melted, add shrimp in a single layer to the skillet. Allow it to cook until pink, 1-2 minutes per side. Remove shrimp from heat and set aside.
  4. ASSEMBLY: Toss the zucchini noodles with pesto sauce (you may have leftover sauce). Top with cajun-shrimp. Serve immediately.