Sautéed Shrimp and Zucchini Noodles with Cherry Tomato Basil Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Light and fresh Whole30-approved shrimp sautéed with zucchini noodles, tossed in a vibrant cherry tomato and basil sauce bursting with garlic and olive oil. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 27 minutes blends peeled and deveined large shrimp, halved cherry tomatoes, thinly sliced 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 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 3 medium, spiralized into noodles (about 6 cups) zucchini
• 2 cups, halved cherry tomatoes
• 4 cloves, thinly sliced garlic cloves
• 4 tbsp, divided extra virgin olive oil
• 1/2 cup, chopped fresh basil leaves
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tbsp, freshly squeezed lemon juice
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
2. Step 2: Add 2 cups halved cherry tomatoes, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 5-6 minutes, stirring occasionally, until tomatoes soften and release their juices creating a light sauce.
3. Step 3: Push tomatoes to the skillet edge. Add remaining 2 tbsp olive oil and 1 lb peeled shrimp, seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper, to the center of the pan. Sauté shrimp for 2 minutes per side until pink and opaque.
4. Step 4: Add 6 cups spiralized zucchini noodles and 1/2 cup chopped fresh basil leaves to the skillet. Toss everything gently for 2-3 minutes until zucchini noodles are just tender but still have a slight bite.
5. Step 5: Remove from heat and stir in 1 tbsp freshly squeezed lemon juice. Serve immediately garnished with extra basil if desired.