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+ servings
pasta with pesto and shrimp
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5 from 3 votes

Kale Pesto Zoodles

Enjoy a bowl of zoodles--zucchini noodles--smothered in a creamy, flavorful kale pesto. Topped with mushrooms and shrimp, these Kale Pesto Zoodles are a healthy weeknight dinner! 
Prep Time10 mins
Cook Time15 mins
Course: dinner
Cuisine: Italian
Keyword: pesto, zucchini noodles
Servings: 2
Author: Erin


  • 2 zucchini
  • 1/2 cup mushrooms
  • 1/2 lb. shrimp tails removed
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano

for the pesto:

  • 1 cup fresh basil
  • 2 tablespoon olive oil
  • 2 tablespoon water
  • 3 tablespoon pine nuts
  • 1 garlic clove
  • 1/2 cup kale stems removed


  • Spiralize the zucchini then set it aside.
  • In a large skillet, add olive oil, mushrooms, shrimp, garlic, and oregano and cook until mushrooms are soft and shrimp is cooked, about 5 minutes.
  • While the shrimp is cooking, make the pesto: combine all pesto ingredients in a blender or food processor and pulse until everything is combined. If you have trouble getting the pesto to mix, add 1-2 tablespoon more water.
  • Remove the shrimp mushroom mix with a slotted spoon, then add the zoodles to the skillet and use kitchen tongs to stir so that the zoodles are warm, about 1-2 minutes. Add the shrimp and mushrooms back into the skillet and mix everything together. Transfer the warm pasta to a bowl then add the pasta and toss to combine.
  • Enjoy!