Sautéed Shrimp with Zucchini Noodles and Sun-Dried Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 developed and reviewed.

Tender shrimp quickly sautéed and tossed with zucchini noodles coated in a vibrant sun-dried tomato and fresh basil sauce. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large shrimp, zucchini, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 medium, spiralized into noodles (about 4 cups) zucchini
1/3 cup, packed and chopped sun-dried tomatoes
1/4 cup, chopped fresh basil leaves
3 cloves, minced garlic cloves
3 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until opaque and cooked through, then transfer shrimp to a plate.
Step 2: In the same skillet, add 1 tbsp olive oil, 3 minced garlic cloves, and 1/3 cup chopped sun-dried tomatoes. Cook for 2 minutes until garlic is fragrant and tomatoes soften.
Step 3: Add 4 cups spiralized zucchini noodles, 1/2 tsp sea salt, and 1/4 tsp black pepper to the skillet. Toss gently and cook for 3-4 minutes until noodles soften but retain slight bite.
Step 4: Return cooked shrimp to the skillet and sprinkle 1/4 cup chopped fresh basil and 1/4 tsp red pepper flakes (if using). Toss everything together and cook for another minute to combine flavors.
Step 5: Remove from heat and serve immediately while warm.