Pasta and noodles · Italian-American · 30 min
Zucchini Noodles with Shrimp, Sun-Dried Tomato Alfredo & Pine Nuts
- 30 min
- 2–6 servings
- 617 kcal / serving
Creamy, al dente zucchini noodles cradle tender shrimp in a sun-dried tomato Alfredo, finished with a nutty crunch. This weeknight-friendly skillet meal comes together in about half an hour.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (16 oz) jarAlfredo sauce
- ⅛ cuppine nuts
- ¾ lbraw peeled shrimp, fresh or frozen
- ¼ cupsun-dried tomato pesto
- 4 mediumzucchini squash
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · julienne peeler (optional) · measuring cups · measuring spoons · oven mitts · small saucepan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 4 mediumzucchini squash
Dairy, eggs & chilled
- ¼ cupsun-dried tomato pesto
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- ⅛ cuppine nuts
Sauces, oils & condiments
- ½ (16 oz) jarAlfredo sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Alfredo sauce | ½ (16 oz) jar | 1 (16 oz) jar | 1 ½ (16 oz) jars |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| sun-dried tomato pesto | ¼ cup | ½ cup | ¾ cup |
| zucchini squash | 4 medium | 8 medium | 12 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and set a sheet pan nearby.
- Turn the zucchini into noodles using a julienne peeler or regular peeler, then spread them on the sheet pan.
- Drizzle the zucchini with oil and sprinkle with Italian seasoning and a pinch of salt and pepper; toss to coat, then spread in an even layer.
- Slide the pan into the oven and bake until the zucchini softens, about 8 minutes.
- Meanwhile, combine the Alfredo sauce with the sun-dried tomato pesto in a small saucepan and bring to a gentle simmer over medium heat, stirring occasionally; once simmering, remove from heat and cover to keep warm.
- If using frozen shrimp, thaw them under cold running water and pat dry; if using fresh shrimp, pat dry with towels.
- When the zucchini has softened, remove the sheet pan from the oven, give the noodles a light toss, top with the shrimp, and drizzle with a bit more oil if desired.
- Return the pan to the oven and bake a final 6–7 minutes, until the shrimp are cooked through and the zucchini is tender. Serve by dividing parties of noodles and shrimp, spooning over the sauce, and finishing with pine nuts.
Two tips
- Leftovers can be kept in the fridge for up to 1 day; rewarm gently in a small saucepan or in the oven.
- Add extra pine nuts on top at serving for extra crunch.
Nutrition per serving
- Calories
- 617 kcal
- Protein
- 34 g
- Carbs
- 19 g
- Fat
- 47 g
- Fiber
- 5 g
- Sodium
- 1780 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.