Sautéed Shrimp with Zucchini Noodles and Tomato Basil Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 served over zucchini noodles tossed in a fresh tomato and basil sauce, perfect for a light Whole30 seafood dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs large shrimp, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 270 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 medium, spiralized into noodles zucchini
1 1/2 cups, halved cherry tomatoes
3, minced garlic cloves
3 tbsp, divided extra virgin olive oil
1 tsp, divided sea salt
1/2 tsp, divided black pepper
1/4 cup, chopped fresh basil leaves
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. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 1/2 cups halved cherry tomatoes, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for 5 minutes until tomatoes break down and create a chunky sauce.
Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with remaining 1/2 tsp sea salt, 1/4 tsp black pepper, and optional 1/4 tsp red pepper flakes. Sauté shrimp for 3-4 minutes until pink and opaque.
Step 3: Remove shrimp and tomato sauce mixture to a bowl. In the same skillet, add remaining 1 tbsp olive oil and 3 spiralized medium zucchinis. Sauté zucchini noodles for 2-3 minutes until just tender but still firm.
Step 4: Return shrimp and tomato sauce to the skillet, add 1/4 cup chopped fresh basil, and gently toss all together for 1 minute to combine and heat through. Serve immediately.