Sautéed Shrimp and Zucchini Noodles with Basil Pesto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Quick sautéed shrimp tossed with fresh zucchini noodles and a bright Whole30-compliant basil pesto for a light, flavorful dinner. This Italian-inspired Whole30 recipe (gluten free, dairy free), ready in about 25 minutes, pairs large shrimp, zucchini, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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, spiralized into noodles zucchini
• 3 tbsp, divided extra virgin olive oil
• 3 cloves, minced garlic cloves
• 1 cup, packed fresh basil leaves
• 1/4 cup, toasted pine nuts
• 1 tbsp, freshly squeezed lemon juice
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: In a food processor, combine 1 cup packed fresh basil leaves, 1/4 cup toasted pine nuts, 1 tbsp freshly squeezed lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. With the processor running, slowly add 2 tbsp extra virgin olive oil until smooth to make the basil pesto.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Cook for 2-3 minutes per side until shrimp turn pink and opaque.
4. Step 4: Remove shrimp from skillet and set aside. In the same skillet, add 4 spiralized medium zucchinis and sauté for 2-3 minutes until just tender but still slightly crisp.
5. Step 5: Return shrimp to the skillet, add the prepared basil pesto, and toss everything together over low heat for 1 minute until heated through. Serve immediately.