Sautéed Shrimp and Zucchini Noodles with Garlic and Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and refreshing Whole30 sautéed shrimp tossed with zucchini noodles, cherry tomatoes, and garlic for a quick seafood dinner. This italian-inspired seafood (whole30, gluten free) ready in about 25 minutes pairs peeled and deveined large shrimp, zucchini noodles, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 15 min Serves 4 Italian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 4 cups zucchini noodles along with 1 cup halved cherry tomatoes. Cook for 3-4 minutes, stirring gently until noodles are just tender and tomatoes start to soften.
  4. Step 4: Return the cooked shrimp to the skillet, season with the remaining 1/2 tsp sea salt, 1/4 tsp black pepper, and stir in 1/4 cup chopped fresh basil and 1 tbsp lemon juice. Heat through for 1 minute.
  5. Step 5: Serve immediately, garnished with extra basil if desired for a bright, Whole30-compliant seafood pasta alternative.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp and Zucchini Noodles with Garlic and Cherry Tomatoes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp and Zucchini Noodles with Garlic and Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini noodles from drying out.

Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodles with Garlic and Cherry Tomatoes?

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 Garlic and Cherry Tomatoes 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 Garlic and Cherry Tomatoes whole30?

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

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