Quick and Easy Pesto Shrimp with Zoodles

Yield 3 servings

A light and delicious dish perfect for hot summer days. Shrimp and Zucchini noodles tossed in a delectable pesto with fresh burrata cheese and oven roasted tomatoes. Everything gets drizzled with a sweet balsamic glaze. Best part: It can be made in 20 minutes.


3 Zucchini, spiralized

1 pound of shrimp, devained

10- 15 grape tomatoes, halved

1/4 C pesto and 2 tbsp pesto, divided

Burrata or fresh mozzarella, sliced

2 tbsp balsamic glaze*

1 tbsp olive oil

salt + pepper

1 lemon


Drizzle the halved tomatoes with olive oil and season with salt and pepper. Roast at 425 degrees for 15 mins.

Sauté shrimp in 2 tbsp of pesto for 5 mins. Add zucchini noodles and 1/4 C of pesto. You just want to coat the ‘zoodles’ and warm them.

To assemble: Add zoodles and shrimp to bowl. add burrata and roasted tomatoes. Drizzle with balsamic glaze and season with a little more salt (maybe 1/4 tsp).



If you aren’t ready for straight zoodles, add a little cooked spaghetti.

Here is a great recipe for a basil pesto.

You can purchase a balsamic glaze from the store or simmer 2 C of balsamic vinesar and 1/2 C brown sugar on the stove for 20 mins. It should reduce by half.

Recipe by First and Full at