Sautéed Shrimp and Zucchini Noodles with Basil-Pesto Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with garlic and tossed with fresh zucchini noodles coated in a vibrant Whole30 basil-pesto dressing. This mediterranean-inspired seafood (whole30, gluten free) ready in about 25 minutes blends peeled and deveined large shrimp, packed fresh basil leaves, toasted pine nuts 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 350 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 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: To prepare the basil-pesto dressing, combine 2 cups packed fresh basil leaves, 1/4 cup toasted pine nuts, 2 minced garlic cloves, 4 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper in a food processor. Blend until smooth and 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 1 minced garlic clove, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Sauté for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add the spiralized noodles from 4 medium zucchinis and sauté for 2-3 minutes until just tender but still firm.
  4. Step 4: Return the cooked shrimp to the skillet with the zucchini noodles. Pour the prepared basil-pesto dressing over the top and toss gently to coat evenly.
  5. Step 5: Serve immediately, garnished with extra pine nuts or basil leaves if desired, for a fresh and vibrant Whole30 seafood dish.

Frequently asked questions

How long does Sautéed Shrimp and Zucchini Noodles with Basil-Pesto Dressing 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 Dressing?

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 Dressing?

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 Dressing 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 Dressing whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo, 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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