Sautéed Shrimp and Zucchini Noodles with Roasted Red Pepper Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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.

Tender shrimp and fresh zucchini noodles tossed in a vibrant roasted red pepper sauce for a light Whole30-friendly seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large shrimp, peeled and deveined, zucchini, roasted red peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

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Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

1 pound large shrimp, peeled and deveined
3 medium, spiralized into noodles zucchini
1 cup, jarred roasted red peppers
3 cloves, minced garlic cloves
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp smoked paprika
1 tsp sea salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: In a blender, combine 1 cup jarred roasted red peppers, 1 tbsp lemon juice, 1/2 tsp smoked paprika, and 1/2 tsp black pepper. Blend until smooth and set aside.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 pound peeled and deveined large shrimp and 3 minced garlic cloves, sautéing for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
Step 3: Add remaining 1 tbsp olive oil to the skillet and toss in 3 medium spiralized zucchini noodles. Sauté for 2 minutes until just tender but still firm.
Step 4: Return the cooked shrimp to the pan and pour the roasted red pepper sauce over the shrimp and zucchini noodles. Stir gently to combine and heat through for 1-2 minutes.
Step 5: Season with 1 tsp sea salt and garnish with 2 tbsp chopped fresh parsley before serving immediately.