Sautéed Shrimp with Zucchini Noodles and Basil-Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and vibrant sautéed shrimp tossed with spiralized zucchini noodles coated in a fresh Whole30-approved basil and walnut pesto. This mediterranean-inspired whole30 (whole30, low carb) ready in about 25 minutes pairs large shrimp, peeled and deveined, divided olive oil, packed fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 10 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a food processor, combine 1 cup fresh basil leaves, 1/4 cup walnuts, 2 minced garlic cloves, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse while drizzling in 1 tbsp olive oil and 2 tbsp water until a coarse pesto forms. Set aside.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz shrimp seasoned with 1/4 tsp salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp are opaque and pink. Remove shrimp and keep warm.
  3. Step 3: Add the spiralized noodles from 3 medium zucchinis to the skillet with remaining 1 tbsp olive oil. Sauté for 2 minutes until just tender but still al dente. Season with 1/4 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Return shrimp to the pan and toss with zucchini noodles. Stir in the prepared basil-walnut pesto until everything is evenly coated and heated through for 1 minute.
  5. Step 5: Serve immediately, garnished with extra basil leaves if desired.

Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Basil-Pesto take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Zucchini Noodles and Basil-Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Basil-Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp with Zucchini Noodles and Basil-Pesto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shrimp with Zucchini Noodles and Basil-Pesto whole30?

Yes — this recipe is tagged whole30, low carb, paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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