When I was a kid, I refused to eat pesto.  “I’m not eating anything with the word ‘pest’ in it.”  I had no idea what I was missing. Eventually, I came around and figured out it’s great on just about anything.  Ok, maybe not chocolate…

Pesto doesn’t need to be basil based, either.  I love the mild and smooth flavor of sage pesto and it works great with both seafood and chicken.  I would love to hear if you use it with other dishes, as well!

Garlic Shrimp with Walnut & Sage Pesto Zoodles

Course: Main Course
Servings: 2
Author: Suzie Bauer


  • 1/2 lb shrimp cleaned, shelled & deveined
  • 1 clove garlic minced
  • 4 tbsp extra virgin olive oil divided
  • 4 small zucchini
  • 3 tbsp pesto
  • 1 tbsp lemon juice
  • salt & pepper to taste
  • lemon zest for garnish


  • Combine shrimp, garlic, and 2 Tbsp olive oil in a small bowl and let marinate for 20 minutes.
  • Using a spiralizer or mandolin, create long strips of zucchini that resemble spaghetti noodles.
  • When the shrimp is done marinating, add the shrimp mixture to a large skillet over medium heat. Cook for about 5 minutes, until shrimp is cooked through. Remove from pan and set aside.
  • Add the remaining olive oil to the pan, along with the zucchini noodles. Cook over medium heat for about 10 minutes.
  • Add the pesto and lemon juice to the noodles and toss to combine. Cook for an additional 5 minutes or until the noodles are tender.
  • Add shrimp back into the pan and combine with the noodles to warm. Salt and pepper to taste.
  • Garnish with lemon zest and serve.