Sautéed Shrimp with Zucchini Noodles and Spicy Tomato-Basil Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender shrimp cooked in a vibrant, Whole30-compliant tomato and basil sauce served over fresh zucchini noodles for a light yet satisfying meal. This whole30-inspired whole30 (whole30, gluten free) ready in about 35 minutes blends large shrimp, peeled and deveined, spiralized into noodles medium zucchini, 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 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, spiralized into noodles medium zucchini
• 3 tbsp extra virgin olive oil
• 1 small, finely diced yellow onion
• 3 minced garlic cloves
• 14 oz can crushed tomatoes (no sugar added)
• 1/4 tsp red pepper flakes
• 1/4 cup chopped fresh basil leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 small finely diced yellow onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
2. Step 2: Stir in 14 oz crushed tomatoes, 1/4 tsp red pepper flakes, 1 tsp sea salt, and 1/2 tsp black pepper. Simmer the sauce over low heat for 10 minutes until it thickens slightly.
3. Step 3: Meanwhile, toss 1 lb peeled and deveined large shrimp with 1 tbsp olive oil and a pinch of salt. In a separate skillet over medium-high heat, sauté the shrimp for 2 minutes per side until pink and opaque, then remove from heat.
4. Step 4: Add the shrimp and 1/4 cup chopped fresh basil leaves to the tomato sauce, stirring gently to combine. Remove from heat and stir in 1 tbsp fresh lemon juice.
5. Step 5: In the shrimp skillet, quickly sauté 3 spiralized medium zucchini noodles for 2 minutes until just tender but still firm. Divide the zucchini noodles onto plates and spoon the shrimp and tomato-basil sauce over the top. Serve immediately.