Sautéed Shrimp and Zucchini Noodles with Garlic and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and refreshing Whole30 sautéed shrimp tossed with zucchini noodles, cherry tomatoes, and garlic for a quick seafood dinner. This Italian-inspired seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs large shrimp, zucchini noodles, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

1 lb, peeled and deveined large shrimp
4 cups zucchini noodles
1 cup, halved cherry tomatoes
4, thinly sliced garlic cloves
3 tbsp olive oil
1/4 tsp red pepper flakes
1 tsp sea salt
1/2 tsp black pepper
1/4 cup, chopped fresh basil
1 tbsp lemon juice

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Instructions

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.
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.
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.
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.
Step 5: Serve immediately, garnished with extra basil if desired for a bright, Whole30-compliant seafood pasta alternative.