Sautéed Shrimp with Zucchini Noodles and Sundried Tomato Pesto

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

Quick sautéed shrimp tossed with fresh zucchini noodles and a vibrant Whole30-approved sundried tomato pesto. This mediterranean-inspired whole30 (low carb) ready in about 25 minutes pairs large shrimp, zucchini, sundried tomatoes (no sugar added) 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1/3 cup sundried tomatoes, 1/4 cup fresh basil leaves, 2 tbsp pine nuts, 2 garlic cloves, 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. Pulse until a coarse pesto forms, scraping down sides as needed.
  2. Step 2: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp, seasoned with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add 3 spiralized medium zucchinis and toss with remaining 1/4 tsp sea salt. Sauté for 2-3 minutes until zucchini noodles just begin to soften but remain slightly crisp.
  4. Step 4: Return shrimp to the skillet and add prepared sundried tomato pesto. Toss everything together for 1 minute until shrimp and noodles are fully coated and heated through.
  5. Step 5: Serve immediately, garnished with extra basil leaves if desired.

Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Sundried Tomato Pesto take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Zucchini Noodles and Sundried Tomato Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large shrimp from drying out.

Can I substitute ingredients in Sautéed Shrimp with Zucchini Noodles and Sundried 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 with Zucchini Noodles and Sundried Tomato Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 with Zucchini Noodles and Sundried Tomato Pesto whole30?

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

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