Sautéed Shrimp and Zucchini Noodles with Garlic-Tomato Sauce

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

Tender shrimp cooked quickly in a bright garlic and tomato sauce served over fresh zucchini noodles for a light Whole30-friendly seafood dish. This seafood recipe (whole30, gluten free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, medium zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 4 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 cup halved cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they soften and release their juices.
  3. Step 3: Season 1 lb peeled and deveined large shrimp with 1/2 tsp sea salt and 1/4 tsp black pepper, then add to the skillet. Cook shrimp for 2 minutes on each side until pink and opaque.
  4. Step 4: Remove shrimp and tomatoes to a bowl, add 1 tbsp olive oil to the skillet, then add 3 spiralized medium zucchini noodles. Sauté zucchini noodles for 2-3 minutes until just tender but still slightly crisp. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  5. Step 5: Return shrimp and tomato sauce to the skillet with zucchini noodles, toss gently to combine and heat through for 1 minute. Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh basil.
  6. Step 6: Serve immediately while warm.

Frequently asked questions

How long does Sautéed Shrimp and Zucchini Noodles with Garlic-Tomato Sauce 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-Tomato Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodles with Garlic-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 Garlic-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 Garlic-Tomato Sauce 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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