Sautéed Shrimp and Zucchini Noodles with Basil Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp tossed with fresh zucchini noodles and a bright Whole30-compliant basil pesto for a light, flavorful dinner. This italian-inspired whole30 (gluten free, dairy free) ready in about 25 minutes blends peeled and deveined large shrimp, divided extra virgin olive oil, 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 310 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.

Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 310 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodles with 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 and Zucchini Noodles with Basil Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 and Zucchini Noodles with Basil Pesto gluten free?

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

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