Shrimp Zucchini Pasta With Avocado Pesto Alfredo Recipe

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This shrimp zucchini pasta with avocado pesto alfredo is delicious and low-carb!

Zucchini noodles are really becoming a favorite around this house. Even Mini Chef can’t seem to get enough of them. In fact, I’m down to my last bag of pasta because we simply prefer zucchini. It’s light, filling, filled with nutrients and you don’t feel like you have a brick in your tummy when you’re done eating.

Clean Eating Shrimp Zucchini Pasta With Avocado Pesto Alfredo Recipe

In fact, Mini Chef’s ducky also enjoys zucchini pasta and was particularly impressed with this dish (pictured below). Mini Chef assured me that ducks do indeed enjoy shrimp and zucchini and I figure if a duck likes it, then surely my readers will as well! (Don’t worry, ducks are not my criteria for tasty recipes).




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Clean Eating Shrimp Zucchini Pasta With Avocado Alfredo Sauce

Shrimp Zucchini Pasta With Avocado Pesto Alfredo

A deliciously low carb option for dinner!
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Tiffany McCauley


  • 1 lb. pre-cooked, frozen (thawed) shrimp (drained)
  • 3 medium garlic cloves (minced)
  • 1 tbsp. olive oil
  • avocado pesto alfredo sauce to taste (see link above)
  • zucchini noodles (as much as you like)
  • cherry tomatoes to taste (cut in half – omit for fewer carbs)
  • salt and pepper to taste


  • Make your zucchini noodles and avocado alfredo sauce first, cover well and set aside. 
  • Sauté the shrimp with the garlic and olive oil for about 4 minutes or until they are cooked to your preference.
  • Mix the sauce into the zucchini noodles.
  • Top with tomatoes and shrimp, and serve.


Nutrition data is not available for this recipe.

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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  1. Krista @ Joyful Healthy Eats says:

    Loving this recipe Tiffany! I just got a spiralizer for mothers day and love it! Zucchini Noodles totally feel so much lighter than regular noodles. Can’t wait to try that avocado alfredo with the shrimp!

    1. Krista – Zoodles are amazing! I love them so very much. I really do enjoy them far more than regular pasta now. They just add so much more to the dish. Please let me know how you like the recipe! 🙂

  2. Gina-Marie Harrison says:

    Yum! More (easy!) zoodle recipes, please! This is awesome!

  3. Holly Hester says:

    Sounds great. I’ve never ever heard of zucchini noodles. Are they gluten free? Can you get them organic?

    1. Holly – If you click the link in the ingredient list, I talk about how to make them. They are just spiralized zucchini.

  4. Great! I just picked my first zucchini! Now I know what I’m going to do with it. Thanks!


  5. If I plan to use spaghetti noodles, is this recipe best served cold?

    1. Kayla – No, you can serve it warm if you prefer. Just let the noodles heat up the sauce for you after you’ve strained them.

  6. How many servings are in this recipe?

    1. Kay – Depends on how much of the “pasta” you make. But Personally, I could get about 3-4 servings out of this.

  7. so, on these zoodle recipes. You just spiralize the zucchini and that’s it? No cooking of it or anything?

    1. Melanie – I have heard of people cooking them, and I did try it once. I didn’t care for the texture or flavor. I much prefer them raw. But if you decide to cook them, blanch them. Don’t boil them or they will fall apart.

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