Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

I keep getting asked by people, “So, what are you going to do about maternity leave?”

“Maternity leave” is a funny and complicated concept when you run your own business.

While I haven’t decided on how much time I’m going to take off or how I’m going to work once the baby boy (!!) comes, I have thought about the content on this blog. I have some interesting twists I’m going to be adding in the future, but most importantly, I’m going to start re-photographing and sprucing up older posts to repurpose them/give them some love.

Let me explain why that’s a good thing!

When I first started Inspiralized, I had never truly written a proper recipe before. I didn’t even know that you are supposed to order the ingredients according to how they appear in the recipe’s instructions! Actually, today’s recipe is a recreation of the FIRST thing I ever posted on Inspiralized. Literally, my first post. Look. OMG and the caption was simply:

This isn’t necessarily a recipe I have worked on, it’s just something that seemed delicious to me, given what was in my fridge. It came out super deliciously, so I thought I’d share my pictures and recipes with you!

Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

Since the start and since writing two New York Times best-selling cookbooks, I’ve learned how to write recipes better, create flavors better, and even, SPIRALIZE BETTER! So, I’ve decided to take some of my older recipes (which you may not have seen) and fix them up.

After all, they’re great recipes, it’s just that some of them are hard to look and some of the recipe instructions don’t make sense or involve outdated techniques that I’ve now found better techniques for.

I’m excited to go through these “oldies but goodies.” For instance, my Turkey Bolognese I posted last week was my Bikini Bolognese, just made quicker for the weeknight and photographed better. And I have to say, I’ve been loving seeing all of your tags of it on Instagram.

Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

So, not sure what I’m going to do about maternity leave (I think it’s too early to think about that), but I do know that I’m going to be revamping some old recipes to post post-baby. Just so I don’t drive myself crazy trying to get everything in order before the baby comes and I “sign off.”

But you know I’d never sign off. I love this community too much, it makes me too happy!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

Prep Time10 mins
Cook Time10 mins
Total Time20 mins


  • 4 medium zucchini Blade D, noodles trimmed
  • 16 asparagus spears ends trimmed, shaved with a vegetable peeler
  • 1 pound medium shrimp deveined, shelled (or keep tails on)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • salt and pepper
  • For the pesto or just use 1/3 cup favorite jarred pesto sauce
  • 3 packed cups of fresh basil leaves
  • salt and pepper
  • 1/3 cup of olive oil + more if needed
  • 1/4 cup pine nuts
  • 2 large cloves of garlic minced
  • ¼ cup grated parmesan cheese


  • Place all of the ingredients for the pesto into a food processor and pulse until creamy, scraping down the sides as you go. If needed, add more olive oil until creamy.
  • Place the zucchini noodles and asparagus in a large mixing bowl and pour over with the pesto. Toss well to combine and set aside.
  • Heat a large skillet over medium-high heat. Meanwhile, place the shrimp, olive oil, garlic powder, salt, and pepper in a medium mixing bowl and toss well to combine.
  • Once pan is hot, add the seasoned shrimp and any oil drippings into the skillet. Let cook for 2 minutes, flip over, and cook another 2 minutes or until shrimp are opaque and c-shaped.
  • Give the zucchini noodle and asparagus mixture a toss and divide the pasta onto four plates. Top with shrimp and serve.


Per serving (1 out of 4) - Calories: 364, Fat: 25g, Saturated Fat: 5g, Carbs: 13g, Fiber: 5g, Sugars: 7g, Protein: 37g, Sodium: 577mg

Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

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Susan says:
I ❤️ asparagus so much, I swear I could eat it at every meal! But I've never tried it shaved... is there any advantage to doing that vs. just cutting into small pieces?
Marilyn says:
Saved asparagus has a good flavor you won't find by leaving whole or simply cutting.
Ali Maffucci says:
Yes, it's so nice just shaved! It softens with the pesto and has a great texture!
Julie Kohner says:
It appears that you leave the asparagus that correct?
Ali Maffucci says:
Yes, it's so nice just shaved! It softens with the pesto and has a great texture!
Don says:
It appears the zucchini is left uncooked as well. I think I'd sort of like to toss them in the pan for a minute to warm them up at least, but that's just me. I suppose it would be easy enough to try a bite of the noodles first, and then decide if you wanted to cook them a little.
richard bennett says:
so the asparagus is raw??
Ali Maffucci says:
Yes, it's so nice just shaved! It softens with the pesto and has a great texture!
Marilyn says:
If you like. Otherwise a quick toss in a hot pan with a little olive oil.
Julie Ragains says:
I had never even heard of shaving asparagus until I started reading your blog. It truly is a wonderful thing! This post just reminded me that I need to do it more often. This looks perfect!
Ali Maffucci says:
So glad to hear that, Julie!
Renae says:
Is the zucchini mixture served cold and raw?
Ali Maffucci says:
Raw! Just follow the instructions - if you need to cook something, it will indicate (like the shrimp!)
Carrie says:
I love the flavor profiles and idea of this dish but don't like raw zucchini (love it sauteed or at least warm/hot), is there an alternate recommendation for preparation you could share?
Ali Maffucci says:
Saute and then add the pesto!
Danielle says:
Ali, do you have a favorite brand of pesto that you buy? Can you recommend one.
Mary Beth says:
Well, Ali, if THIS oldie-but-goodie recipe is any indication, we're all in for a treat as you update others in your archives! Can't wait!
Ali Maffucci says:
Glad you're as excited as I am!
Allison says:
I still, still, STILL write recipes out of order - it's so habitual and I try to break it, ha! I love looking back at my old posts and see how far I've come with my photography...though I *would* love to update old recipe photos, by the same token. :-) I've looked back at this recipe before, because I was curious once to see where you started! I def want to make this, maybe subbing out the shrimp and adding MORE asparagus. I love shaved asparagus. Such an earthy spring-time flavor!
Pat says:
Could you use shrimp that is already cooked or should you buy fresh shrimp? If it's frozen should you let it thaw? I find in most recipes they never say if the shrimp is cooked or uncooked, so I'm afraid to try the recipe because I'm not sure what to do.
richard bennett says:
yes you could use frozen. Make sure it is thawed and dried. Instead of cooking just warm it quickly. You will miss the some of the flavor cooking the shrimp might add, but in general shouldn't be able to tell the difference.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.