Sautéed Shrimp with Zucchini Noodles and Roasted Cherry Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender shrimp sautéed with garlic and fresh herbs served over zucchini noodles topped with a vibrant roasted cherry tomato sauce. This mediterranean-inspired seafood (whole30, gluten free) ready in about 40 minutes blends large shrimp peeled and deveined, cherry tomatoes, minced garlic cloves 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 290 calories and feeds 4, 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.

Ingredients

• 1 lb large shrimp peeled and deveined
• 3 medium, spiralized into noodles zucchini
• 2 cups cherry tomatoes
• 3 cloves, minced garlic cloves
• 4 tbsp, divided olive oil
• 1/4 cup chopped fresh basil leaves
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1/4 tsp (optional) red pepper flakes
• 1 tbsp, freshly squeezed lemon juice

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until skins blister and tomatoes are soft.
2. Step 2: While tomatoes roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant. Add 1 lb peeled and deveined shrimp, season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook shrimp for 2-3 minutes per side until opaque and pink. Remove shrimp and set aside.
3. Step 3: In the same skillet, add 3 spiralized medium zucchinis and sauté with remaining 1 tbsp olive oil for 2-3 minutes until just tender but still crisp.
4. Step 4: Remove roasted tomatoes from oven and transfer to a blender. Add 1/4 cup chopped fresh basil and 1 tbsp lemon juice, then pulse until chunky sauce forms.
5. Step 5: Plate zucchini noodles topped with roasted cherry tomato sauce and sautéed shrimp. Garnish with extra basil if desired and serve immediately.