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Shrimp and Noodles

Prep time 20 min
Cook time 10 min
Total time 30 min

Prep time 20 min
Cook time 10 min
Total time 30 min


The best shrimp dinner that I ever experienced, a loooong time ago, was a plate of angel hair noodles tossed in a creamy sauce and dotted with butter-soaked shrimp. It was so enjoyable that I still think about it, occasionally, over a decade later!

Since cutting out grains and dairy, I needed to come up with a recipe that incorporated plump shrimp+creamy sauce+noodles. This recipe does the trick, with macnut pesto contributing a butter, creaminess over succulent zucchini noodles. Enjoy!

Serves 4

4 medium zucchini

2 cups fresh basil

2 cloves Garlic

dash of sea salt

½ Lemon, juiced

¼ cup olive oil

24 large shrimp

For the Noodles

Run a vegetable peeler along each zucchini until you reach the seeds, to create long, flat noodles. Place your zucchini noodles in a bowl.

For the Pesto

Place the macadamia nuts, basil leaves, garlic, nutritional yeast, salt and lemon juice in a food processor. Pulse until well combined while drizzling in the olive oil.


Peel and devein the shrimp, pulling off the tail and then the rest of the shell.

For the Shrimp and Noodles

Heat a pot of water under a steamer basket. Steam your noodles for about 5 minutes, until tender. Remove to a medium bowl.


Steam the shrimp for 3 minutes, until fully pink.


Combine the noodles with the pesto and top with warm shrimp. Serve and enjoy!


Calories: 328
Fat: 28g
Carbohydrates: 15g
Sodium: 85mg
Fiber: 8g
Protein: 12g
Sugar: —

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