Why You’ll Love This Avocado Pesto Zoodles with Shrimp

• It’s Incredibly Quick and Satisfying. From fridge to table in around 20 minutes, this dish is a lifesaver on busy evenings. You get that deep satisfaction of a creamy pasta dish without the heavy, sluggish feeling afterwards.
• The Creaminess is Magic (and Dairy-Free!). The ripe avocado does all the heavy lifting here, creating a sauce that’s luxuriously smooth and rich without a drop of cream or cheese. It’s a game-changer for anyone looking to cut back on dairy or just try something new.
• A Perfect Balance of Flavors and Textures. You’ve got the tender-crisp zoodles, the creamy, garlicky pesto, and the firm, juicy shrimp all in one bite. It’s a symphony of textures that keeps every mouthful interesting.
• It’s Packed with Good-For-You Ingredients. We’re talking healthy fats from the avocado and olive oil, lean protein from the shrimp, and a solid dose of veggies from the zucchini and basil. It’s a meal that truly fuels your body.

Ingredients & Tools

• 2 medium-large zucchinis, spiralized
• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 large, ripe avocado
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts
• 2 cloves garlic, minced
• 3 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil, plus more for cooking
• Salt and black pepper to taste
• Optional: A pinch of red pepper flakes for a little heat

Tools: A spiralizer (or a julienne peeler), a food processor or high-speed blender, a large skillet.

A quick note on the avocado—make sure it’s perfectly ripe! It should yield slightly to gentle pressure. A hard avocado won’t blend smoothly, and an overripe one can taste a bit off. The pine nuts add a wonderful buttery flavor, but if you need a substitute, walnuts or even blanched almonds work beautifully too.

Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Get Your Zucchini Ready. After you spiralize your zucchini, place the zoodles in a colander and sprinkle them lightly with salt. Let them sit for 5-10 minutes. This draws out a surprising amount of water, preventing your final dish from becoming a watery soup. Just pat them dry with a paper towel before cooking.
• Don’t Overcook the Zoodles! Zucchini noodles cook in a flash—we’re talking 1-2 minutes in the pan. The goal is to just warm them through and soften them slightly while still retaining a pleasant bite. Overcooking will make them mushy.
• The Shrimp Secret. Pat your shrimp completely dry with paper towels before seasoning. This is the key to getting a nice sear instead of them steaming in their own moisture. Also, make sure they’re at room temperature for even cooking.
• Taste Your Pesto as You Go. The flavor of basil, garlic, and lemon can vary. After you blend the pesto, taste it and adjust! Maybe it needs more lemon juice for brightness, or more salt to make all the flavors pop. Trust your palate.

How to Make Avocado Pesto Zoodles with Shrimp

Serving Suggestions

Complementary Dishes

• A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the creamy pesto beautifully, cleansing the palate between bites.
• Garlic bread or crusty baguette — Because let’s be honest, you’ll want something to scoop up every last bit of that delicious sauce left on the plate. It’s a non-negotiable for many.
• Roasted cherry tomatoes on the vine — Their sweet, concentrated burst of flavor adds another layer of complexity and a gorgeous pop of red color to the plate.

Drinks

• A crisp Sauvignon Blanc — The herbaceous notes in the wine are a fantastic match for the basil in the pesto, and the acidity balances the avocado’s richness.
• A light, citrusy IPA — The hoppy, grapefruit-like flavors in a good IPA can stand up to the garlic and complement the lemon juice in the dish wonderfully.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds.

Something Sweet

• Lemon sorbet — It’s the ultimate palate cleanser. The bright, sharp sweetness is the perfect, light ending after this flavorful meal.
• Fresh berries with a dollop of whipped cream — Simple, fresh, and not too heavy. The berries provide a sweet finish without overwhelming you.
• Dark chocolate squares with sea salt — Just a small piece of high-quality dark chocolate satisfies the sweet tooth and pairs surprisingly well with the herbal notes from dinner.

Top Mistakes to Avoid

• Mistake: Skipping the step of salting and drying the zoodles. Zucchini is over 90% water, and if you don’t draw some of it out, you’ll end up with a watery sauce that slides right off the noodles. Taking those extra five minutes makes a world of difference.
• Mistake: Blending the pesto for too long. You want to pulse and blend just until smooth. Over-blending can actually heat up the sauce (especially in a powerful blender) and cause the avocado to oxidize faster, leading to browning.
• Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough when overdone. As soon as they curl into a “C” shape and turn opaque, they’re done. Remove them from the pan immediately.
• Mistake: Adding the pesto to a screaming hot pan. When you combine the pesto with the zoodles, the heat should be off. The goal is to gently warm the sauce with the residual heat from the pan and zoodles. High heat can cause the avocado to separate and become bitter.

Expert Tips

• Tip: Toast your pine nuts. Before adding them to the food processor, give them a quick toast in a dry skillet over medium heat for 2-3 minutes, shaking the pan often, until they’re golden and fragrant. This deepens their flavor immensely and adds a nutty complexity to the pesto.
• Tip: Add the avocado pit to the leftovers. If you’re lucky enough to have leftovers, place the avocado pit in the container with the pesto zoodles. It helps slow down the oxidation process and keeps the sauce greener for longer. It’s an old chef’s trick that really works!
• Tip: Get creative with your protein. Not a shrimp fan? This dish is incredibly versatile. Try it with grilled chicken breast, pan-seared scallops, or even a can of chickpeas for a vegan version. The creamy pesto is a fantastic base for almost any protein.
• Tip: Reserve a little pasta water if using regular pasta. If you decide to make this with whole wheat or regular pasta one night, reserve about a 1/4 cup of the starchy cooking water before draining. Adding a splash of it to the pesto and pasta helps the sauce cling to the noodles perfectly.

FAQs

Can I make the avocado pesto ahead of time?
You can, but with a caveat. Avocado browns when exposed to air. To make it a few hours ahead, press plastic wrap directly onto the surface of the pesto to eliminate any air pockets, then refrigerate. For the best color and freshest taste, though, I really recommend making it right before you plan to serve. The difference in vibrancy is noticeable.

My sauce turned out a bit thick. How can I thin it?
No problem at all! The easiest way is to add a tablespoon of warm water at a time and whisk it in until it reaches your desired consistency. You could also use a little more olive oil or an extra squeeze of lemon juice. The goal is a sauce that coats the back of a spoon nicely.

Can I use frozen shrimp?
Absolutely. Just be sure to thaw them properly first. The best method is to place them in a colander in the sink and run cold water over them for 5-10 minutes. Never thaw shrimp at room temperature or in hot water, as this can lead to a mushy texture. And remember to pat them very dry before cooking!

I don’t have a spiralizer. What can I use instead?
There are a few options! A julienne peeler will give you similar, though flatter, “noodles.” You can also use a standard vegetable peeler to create wide, ribbon-like strips of zucchini—they’re lovely and soak up sauce well. In a pinch, you can even just thinly slice the zucchini. It won’t be noodle-shaped, but it will still taste delicious.

How should I store leftovers, and how long do they last?
Store any leftovers in an airtight container in the refrigerator. They’re best eaten within 24 hours. The zucchini will continue to release water, so the dish will become a bit saucier. The avocado pesto will also darken due to oxidation—it’s still perfectly safe to eat, just not as bright green. I don’t recommend freezing this dish, as the zucchini will become very mushy upon thawing.