DinnerHealthy EatingGluten FreeKetoHigh ProteinQuick Recipes
Zucchini Noodles with Walnut Pesto and Sautéed Shrimp
10 mins
Easy
This vibrant dish brings together the brightness of garden-fresh zucchini and the earthy crunch of toasted walnuts. It is a light, satisfying meal that leans on whole ingredients to fuel your evening.
Enjoy a nutrient-dense, low-carb dinner in under 30 minutes. This recipe balances heart-healthy fats from walnuts with lean protein from wild-caught shrimp, all tied together by a fresh, garlic-forward pesto.
For the Noodles & Shrimp:
• 4 medium zucchini, spiralized
• 1 lb raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/4 tsp sea salt
For the Walnut Pesto:
• 1 cup fresh basil leaves
• 1/2 cup walnuts, toasted
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• 2 tbsp parmesan, grated
To keep your noodles firm, salt the raw zucchini lightly and let them sit in a colander for ten minutes before cooking. Pat them dry with a towel to remove excess moisture.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 32g |
| Fat | 28g |
| Carbohydrates | 14g |
Yes, simply omit the parmesan or replace it with a teaspoon of nutritional yeast for a savory depth.
Keep the heat high and cook the noodles for no more than one minute. Moisture release is directly tied to overcooking.
Pine nuts or toasted almonds work beautifully as a substitute for walnuts.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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