Sautéed Shrimp with Zucchini Noodles and Sundried Tomato Pesto

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

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 drafted and published.

Quick sautéed shrimp tossed with fresh zucchini noodles and a vibrant Whole30-compliant sundried tomato pesto. This Mediterranean-inspired Whole30 recipe (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.

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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 zucchini
1/3 cup, packed sundried tomatoes (no sugar added)
1/4 cup, packed fresh basil leaves
2 tbsp pine nuts
2 garlic cloves
1/4 cup, divided extra virgin olive oil
1 tbsp, freshly squeezed lemon juice
1 tsp, divided sea salt
1/2 tsp, divided black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

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.
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.
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.
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.
Step 5: Serve immediately, garnished with extra basil leaves if desired.