Zucchini Noodles With Creamy Sun-Dried Tomato Sauce And Shrimp Recipe

Zucchini Noodles With Creamy Sun-Dried Tomato Sauce And Shrimp Recipe – delicious zoodles in creamy and flavorful sauce with mini shrimp.zucchini-noodles-sun-dried-tomato-sauce

This dish is like a fusion – gluten free zucchini noodles, rich and creamy sun-dried tomato sauce and shrimp. Love the combination! It is easy to make and tastes amazing.

I’ve tried the recipe many times so far, using regular or whole wheat pasta. I should have shared it with you so far, but don’t ask me why I did not.

I made it with zucchini noodles a few months back and loved it. So today I’m sharing with you this lightened up version. The sauce is still creamy, but the pasta is low carb!


This dish takes 30 minutes to make on the stove top. It is perfect for a weeknight dinner.

I was scared to substitute zucchini noodles in the recipe, but my whole family loved it!

Just a few simple ingredients, but lots of amazing flavors.


Looking for more zucchini noodles recipes? Try these Zucchini Noodles With Ragu and Roasted Cauliflower Parmesan Zucchini Noodles.

Do you have a spiralizer? Do you use it a lot? I don’t! For zucchini noodles, I use my OXO hand held spiralizer and it does a great job! Plus it doesn’t take much space in my kitchen.

5 from 1 vote
Zucchini Noodles With-Creamy-Sun-Dried-Tomato-Sauce-And-Shrimp-Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Zucchini Noodles With Creamy Sun-Dried Tomato Sauce And Shrimp Recipe – delicious zoodles in creamy and flavorful sauce with mini shrimp.

Course: Main Course
Cuisine: American
Servings: 4
Calories: 390 kcal
  • 1 pound of small shrimp
  • 5 oz sun-dried tomatoes , chopped (I use sun-dried tomatoes in oil)
  • 2 tbsp olive oil
  • 2 garlic cloves , pressed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/4 cups full-fat milk (half and half could be used)
  • 1/2 tsp dried basil
  • 1/8 tsp red pepper flakes
  • 3 medium zucchini , made into zoodles
  • 1/2 cup Parmesan cheese
  • 2 tsp capers parsley or fresh basil for garnishing
  1. In a large pan, heat 2 tbsp olive oil over medium heat. Add sun-dried tomatoes and garlic. Cook for 1-2 minutes, stirring frequently.
  2. Add shrimp and cook until pink, for 1-2 more minutes.
  3. Add salt, pepper, basil, red pepper flakes. Stirr to combine.
  4. Add milk.
  5. Cook on medium-high heat for 5 minutes, stirring frequently.
  6. Add parmesan cheese, cook for one more minute. If the sauce appears too thin, you can thicken it with 2 tsp flour mixed with 1 tbsp warm water. I rarely need to thicken this sauce.
  7. Add zucchini noodles, stir to coat in the sauce.
  8. Add more salt and pepper if needed.
  9. Sprinkle some more Parmesan on top and add capers. Garnish with chopped parsley or fresh basil. Serve immediately.
Nutrition Facts
Amount Per Serving
Calories 390 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 301mg 100%
Sodium 1360mg 57%
Potassium 1800mg 51%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 20g
Protein 36g 72%
Vitamin A 16.9%
Vitamin C 54.9%
Calcium 46.4%
Iron 35.3%
* Percent Daily Values are based on a 2000 calorie diet.