Sautéed Shrimp and Zucchini Noodles with Basil Tomato Sauce

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

Light and fresh sautéed shrimp tossed with zucchini noodles and a fragrant tomato basil sauce, perfect for a Whole30 compliant dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 30 minutes blends large shrimp, peeled and deveined, medium (about 24 oz) zucchini, pint (10 oz) cherry tomatoes 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 280 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: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Use a spiralizer or vegetable peeler to create noodles from 3 medium zucchinis, yielding about 4 cups of zucchini noodles. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 pint halved cherry tomatoes, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 6-8 minutes, stirring occasionally, until tomatoes soften and release juices to form a light sauce.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the tomato sauce, cooking for 2-3 minutes per side until shrimp turn pink and opaque.
  4. Step 4: Remove shrimp and tomatoes to a bowl. Add remaining 1 tbsp olive oil to the skillet, then add zucchini noodles and 1/2 tsp sea salt. Sauté for 2-3 minutes until noodles are warmed through but still slightly crisp.
  5. Step 5: Return shrimp and tomato sauce to the skillet, toss with 1/2 cup chopped fresh basil, and cook for an additional 1 minute to combine flavors. Serve immediately.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Tomato Sauce?

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 Tomato Sauce?

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 Tomato Sauce 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 Tomato Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, 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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