Sautéed Shrimp with Zucchini Noodles and Tomato-Basil Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Quick sautéed shrimp tossed with fresh zucchini noodles and a vibrant tomato-basil sauce for a light Whole30-approved meal. This mediterranean-inspired whole30 (whole30, gluten-free) ready in about 27 minutes blends peeled and deveined large shrimp, halved cherry tomatoes, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 4 medium (about 6 cups zucchini noodles) zucchini
• 2 cups, halved cherry tomatoes
• 4 cloves, minced garlic cloves
• 0.5 cup chopped fresh basil leaves
• 4 tbsp olive oil
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper
• 0.25 tsp (optional) red pepper flakes

Instructions

1. Step 1: Using a spiralizer or vegetable peeler, create zucchini noodles from 4 medium zucchinis to yield about 6 cups. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp along with 0.75 tsp salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes if using. Sauté shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
3. Step 3: In the same skillet, add remaining 2 tbsp olive oil and 4 minced garlic cloves. Cook for 30 seconds until fragrant. Add 2 cups halved cherry tomatoes and cook for 5 minutes, stirring occasionally, until tomatoes soften and start releasing juices.
4. Step 4: Add 6 cups zucchini noodles, remaining 0.75 tsp salt, and 0.5 tsp black pepper to the skillet. Toss and cook for 2-3 minutes until noodles are just tender but not mushy.
5. Step 5: Return cooked shrimp to the skillet and add 0.5 cup chopped fresh basil. Toss everything together for 1 minute to combine flavors. Serve immediately.