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recipes, it’s just that some of them are hard to look and some of the recipe instructions don’t make sense or involve outdated techniques that I’ve now found better techniques for.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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this is my third time packing a hospital bag, and I've never packed it this early buttttt with identical (mono-di) twins, they tend to come early, so I'm prepared! plus, with everything going on with my toddlers (sleep regressions, potty training, childcare shifts), the last thing I need to worry about is being ready for the hospital. 🥴 🏥⁣

so what's in my bag? 🎒 pretty much the same as my bag with Roma, with a few tweaks for twins. here's the list, in case you're packing yours and want a good base: ⁣

to note: some of the larger & last-minute items I write on a sticky note 🟨 and place it on top of the bag, so I remember and if Lu has to grab my bag, he knows what to add last minute! ⁣

Photo ID & Insurance card⁣
~ Wireless speaker⁣
~ Snacks for post-partum recovery⁣
~ Blanket & pillow⁣
~ Sleep gown & robe⁣
~ Nursing pillow⁣
~ Flip flops for shower⁣
~ Going home outfit (maternity sweats and nursing tank)⁣
~ Extra long iPhone charging cord⁣
~ @fridamom Peri Bottle⁣
~ Charged handheld fan⁣
~ Sleep mask⁣
~ Reuseable water bottle⁣
~ Grip socks⁣
~ Newborn going home outfit x 2⁣
~ Newborn sleep gown x 2⁣
~ Short-sleeve onesie x 2⁣
~ Top knot caps x 2⁣
~ Swaddle blankets x 2⁣
~ Velcro swaddle (@theollieworld) x 2⁣

DOPP KIT (all travel-sized)⁣
~ Face moisturizer⁣
~ Shampoo & conditioner⁣
~ Body wash⁣
~ Toothbrush & toothpaste⁣
~ Deodorant⁣
~ Hair ties⁣
~ Dry shampoo⁣
~ Glasses & contact lenses⁣
~ Nipple cream⁣
~ Facial wipes⁣
~ Body wipes⁣
~ Lip balm⁣
~ Hair band⁣

TWIN MAMAS - anything I'm missing?! 👇🏼👇🏼 #twinpregnancy #hospitalbag #31weekspregnantwithtwins #monoditwins #twinpregnancy #pregnantwithtwins #31weekspregnant #expectingtwins #identicaltwins #identicaltwinpregnancy ⁣


we're a month into summer and the zucchinis are LARGE. 👏🏼 they grow like weeds this time of year and there's only so much zucchini bread, soup, and fritters you can make - time to spiralize them! if you're new to spiralizing and not sure the best way to approach cooking spiralized zucchini, here are my top 3 ways to cook zoodles 👇🏼👇🏼👇🏼⁣

1️⃣ SAUTÉ -  this is my favorite way to enjoy zoodles. toss them over medium-high heat until al dente (with or without cooking oil.) the moment you notice them getting soggy, remove them from heat, drain into a colander, and pat dry. I recommend pouring a sauce on top instead of tossing with a sauce, to avoid extra wateriness. I LOVE a bolognese over zoodles.⁣

2️⃣ SIMMER - zucchini noodles don't get soggy in soups, they cook evenly and they are an easy way to add veggies into soups. just add them to the end of the cooking process (3 minutes is all you need to simmer until al dente.) think chicken "zoodle" soups and "zoodle" ramens! ⁣

3️⃣ RAW - you can eat zucchini raw! in the summertime, there's nothing better than a cold zoodle salad, and I love simple pesto zucchini noodles or you can try an Asian-inspired Thai dressing like a peanut sauce.⁣

what are YOUR favorite ways to enjoy zoodles?! #zoodles #zucchininoodles #spiralizedzucchini #zucchinirecipes #spiralizerrecipes #spiralizerrecipe #spiralizer

do these veggies make my belly look big? 😛🤰🏻 🧅🥒🍅 be honest! #29weekspregnantwithtwins #monoditwins #twinpregnancy #pregnantwithtwins #29weekspregnant ...

I'll admit, it's been a minute since I posted a spiralized zucchini meal on here, so I'm throwing it back (and bringing it back!) with this MEDITERRANEAN CHICKEN with SPIRALIZED VEGETABLES 🍅, originally made for the blog by my friend @skinnytaste! 🙏🏼⁣

I love the simplicity of this zoodle dish, it's one of those "what the heck am I going to make for dinner tonight?!" 🤔 kind of meals. you can bulk this up with some grains or some grilled potatoes, too!⁣

search the blog for the recipe! 🖥️⁣

#skinnytaste #zoodles #zucchininoodles #spiralizer #spiralized #spiralizedrecipes #spiralizerrecipes #zucchinipasta #lowcarbmeals #lowcarbrecipes #easymeals #easyrecipes #easydinnerideas