Sautéed Shrimp and Zucchini Noodles with Sun-Dried Tomato Pesto

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

A light, Whole30-friendly dish featuring tender shrimp and zucchini noodles tossed in a vibrant sun-dried tomato pesto. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 25 minutes blends large shrimp, peeled and deveined, spiralized into noodles medium zucchini, tablespoons extra virgin olive oil 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 3, 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.

Prep: 15 min Cook: 10 min Serves 3 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a food processor, combine 1/4 cup sun-dried tomatoes, 1/4 cup fresh basil leaves, 2 tablespoons pine nuts, 2 garlic cloves, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Pulse until a coarse pesto forms, scraping down the sides as needed.
  2. Step 2: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp and sauté for 2-3 minutes per side until pink and opaque, then remove shrimp and set aside.
  3. Step 3: In the same skillet, add the spiralized noodles from 3 medium zucchinis and sauté for 2-3 minutes until just tender but still slightly crisp.
  4. Step 4: Return the shrimp to the skillet, add 3 tablespoons of the sun-dried tomato pesto, and toss gently over low heat for 1 minute until everything is heated through and coated in the pesto.
  5. Step 5: Serve immediately, garnished with extra basil leaves if desired.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Shrimp and Zucchini Noodles with Sun-Dried Tomato Pesto take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp and Zucchini Noodles with Sun-Dried Tomato Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodles with Sun-Dried Tomato Pesto?

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 Sun-Dried Tomato Pesto for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sun-Dried Tomato Pesto gluten free?

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

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