A Fresh, Flavor-Packed, Low-Carb Dinner
If you’re craving something fresh, satisfying, and full of flavor—but still light enough to leave you feeling good—these Shrimp & Bacon Pesto Zoodles check all the boxes. They’re loaded with juicy shrimp, crispy bacon, sautéed veggies, and tossed in a vibrant homemade pesto that brings everything together beautifully.
This is one of those meals that feels a little fancy but is surprisingly simple to make. It’s perfect for a quick weeknight dinner, a healthier comfort meal, or when you want something that feels nourishing without being boring. The zoodles soak up all that pesto flavor while still keeping the dish light and fresh.
Why You’ll Love This Recipe
- Fresh, homemade pesto made from simple ingredients
- Naturally gluten-free and lower in carbs
- Packed with protein and healthy fats
- Quick enough for weeknights, impressive enough for guests
- Easy to customize based on what you have on hand
How to Serve Shrimp & Bacon Pesto Zoodles
This dish is delicious on its own, but you can also pair it with:
- A simple side salad with lemon vinaigrette
- Crusty sourdough bread (if not low-carb)
- Roasted vegetables like asparagus or broccoli
- Extra pesto or parmesan on top for serving
Prep Time
20 minutes
Cook Time
15 minutes
Serves
4
Ingredients
- Shrimp & Zoodles
- 1/2 lb bacon, chopped
- 1 lb raw shrimp, peeled and deveined
- 1/2 white onion, diced
- 8 oz cremini or shiitake mushrooms, sliced
- 4 oz cherry tomatoes, halved
- 3 oz sun-dried tomatoes, chopped (rehydrate if needed)
- 2 large zucchini, spiralized
- Salt & pepper, to taste
- Homemade Pesto
- 1/2 cup raw nuts (almonds, cashews, or walnuts)
- 1/2 cup extra virgin olive oil
- 4 cloves garlic
- 1 cup fresh basil, packed
- 1 1/2 cups fresh spinach, packed
- 2 tbsp lemon juice
- 1/2 tsp pink Himalayan sea salt
- 1/2 tsp black pepper
Steps
- Prepare all vegetables and spiralize the zucchini before beginning the cooking process.
- Add all pesto ingredients to a food processor and blend until completely smooth. Set aside.
- In a large skillet over medium heat, cook the chopped bacon until fully cooked and crisp. Remove from the pan and set aside, leaving the bacon grease in the skillet.
- Lightly season the shrimp with salt and pepper. Cook in the bacon grease for 2–3 minutes per side, until pink and cooked through. Remove shrimp from the pan and set aside.
- Add the diced onion and sliced mushrooms to the pan. Cook for about 5 minutes, until softened and lightly browned.
- Add the cherry tomatoes, sun-dried tomatoes, spiralized zucchini, and prepared pesto to the skillet. Cook for 2–3 minutes, just until the zoodles are tender. Be careful not to overcook, as zucchini noodles can become mushy.
- Return the cooked bacon and shrimp to the pan and gently toss everything together until well combined.
- Serve immediately and enjoy!
Recipe Notes & Variations
Sun-Dried Tomatoes
If using sun-dried tomatoes packed in oil, there’s no need to rehydrate them.
Protein Swaps
Chicken works well in place of shrimp, or you can leave out the meat entirely for a vegetarian version.
Nut Options
Use one type of nut or a mix for the pesto—whatever you have on hand works great.
Dairy-Free & Gluten-Free
This recipe is naturally dairy-free and gluten-free as written.
Storage & Make-Ahead Tips
- Best enjoyed fresh, as zoodles release moisture when stored
- Store leftovers in an airtight container for up to 2 days
- Reheat gently over low heat to avoid overcooking the zucchini
Welcome to my Kitchen!
Hi, I’m Samantha — a self-taught home cook who loves creating everything from scratch. I enjoy experimenting in the kitchen, whether it’s trying something new or keeping meals simple and comforting. Many of my recipes are inspired by ingredients grown right on our homestead, bringing fresh flavors straight from the garden to the table. I also have a sweet tooth and love making treats, while always doing my best to keep things as wholesome and nourishing as possible.
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