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recipes, it’s just that some of them are hard to look and some of the recipe instructions don’t make sense or involve outdated techniques that I’ve now found better techniques for.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

Serves 4

Pesto Zucchini Noodles with Shaved Asparagus and Shrimp

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 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


  1. 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.
  2. Place the zucchini noodles and asparagus in a large mixing bowl and pour over with the pesto. Toss well to combine and set aside.
  3. 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.
  4. 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.
  5. 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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I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔

luca made a friend today! 👦🏼 🚴‍♂️⁣

one of the things that has made me sad during COVID has been that Luca hasn't spent much time with other kids his age. this summer, we had a little pod of a few kids, but slowly but surely, as the year went on, kids moved to the suburbs, enrolled in school (we didn't feel comfortable), and then as the temperature dropped, the rest of the kids stopped braving the cold and since we felt uncomfortable with indoor playdates, it was really just our little family hanging out. and Luca wasn't hanging out with anyone his age much. ⁣

I have so many thoughts on this. will this change his personality and social skills forever? will he be socially awkward? will he lose out on so many developmental milestones? will this affect his emotional awareness? the list goes on. I know it's only a year or so, but that's over 1/3 of his entire life!⁣

and now that we're in Florida, we just keep to ourselves at my parents' house and don't see any other kids. it's so nice to be together as a family, and I know so many families can't be together right now, so I'm so grateful for that. the other day, Luca saw a 7-year-old boy on a bike in my parents' neighborhood and he asked us if he could be his friend. I almost broke down in tears.⁣

so by chance, we were out on his bike this afternoon and sure enough, we saw the little boy again, riding his bike, with his mother. in that moment, I knew I had to make a move - so I called out to the mother and asked her, "I know this is going to sound weird, but my son would love to hang out with your son! I'd love to get your number so they can ride bikes together sometime!" I was so nervous, haha! ⁣

and just like that, Luca made a friend! they immediately started riding their bikes together (it was so cute I couldn't handle it!!!) and Roma even came a little bit later and literally slipped her hand into the little boy's hand, it was like she was starving for that connection. it was so adorable, and I'm so happy for Luca to have someone to safely play outside with and so I can shed some of this mama worry.⁣

as for these chocolate donuts, search the blog, they’re an oldie but a goodie! 🍩🍫

it's a mouthful, but it's mouth-watering. 👅 my TERIYAKI SALMON with RICED BUTTERNUT SQUASH and SESAME BROCCOLI 🥦  is live on the blog, and it's another must-add to your weekly meal plan. okay I say that all the time, but seriously - I'm only sharing recipes I make for our family, and these have all been slam dunks 🏀⁣

and last week I started the #inspiralizedmealplanideas hashtag so we'd have a running list of weekly meal ideas from this community, and it's a Monday thing, so tell me - what's ONE meal you're making this week? 🍴 leave it in the comments below and be sure to check back to see what other people are making and even SAVE this post for future reference! 📌⁣

#teriyaki #easydinners #healthydinners #salmondinner #salmonrecipes #feedfeed #f52grams #huffposttaste #thewayweeat #makemewhole #eatingwelleats #foods4thought #thekitchn #eatmoreveggies