This Shrimp Tomato Zucchini Pasta is a quick, healthy, and incredibly flavorful meal that’s perfect for a weeknight dinner! It combines juicy shrimp, tender zucchini, blistered cherry tomatoes, and perfectly cooked pasta, all tossed in a light and delicious sauce. I love how this recipe is packed with fresh ingredients and vibrant flavors. It’s a great way to enjoy a taste of summer any time of year!
Why You’ll Love This Shrimp Tomato Zucchini Pasta
- Quick and Easy: Ready in under 30 minutes, this pasta dish is perfect for busy weeknights.
- Healthy and Light: Packed with shrimp, zucchini, and tomatoes, it’s a wholesome and nutritious meal.
- Flavorful: The combination of garlic, fennel seeds, and a touch of cayenne pepper (optional) creates a delicious and aromatic dish.
- Versatile: You can easily customize it with your favorite additions or substitutions.
Ingredients for Shrimp Tomato Zucchini Pasta
Here’s what you’ll need to make this delicious pasta. The full list with measurements is in the recipe card below.
Main Ingredients
- Shrimp, peeled and deveined (Shellfish)
- Zucchinis (Vegetable)
- Cherry tomatoes (Vegetable)
- Pasta (we used fusilli) (Grain)
Seasoning and Sauce
- Olive oil (Oil)
- Garlic powder (Spice)
- Black pepper (Spice)
- Fennel seeds (Spice)
- Vegetable stock (Liquid)
- Cayenne pepper, optional (Spice)
- Grated Parmesan cheese (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Shrimp Tomato Zucchini Pasta as is, but here are a few ideas for variations:
- Add More Vegetables: Toss in some bell peppers, mushrooms, spinach, or kale.
- Make it Creamy: Stir in a dollop of cream cheese or a splash of heavy cream for a richer sauce.
- Use Different Protein: Substitute chicken, scallops, or Italian sausage for the shrimp.
- Spice it Up: Add more cayenne pepper or a pinch of red pepper flakes for extra heat.
- Add Lemon: Squeeze in some fresh lemon juice at the end for a bright, citrusy flavor.
How to Make Shrimp Tomato Zucchini Pasta
Let me show you how easy it is to make this Shrimp Tomato Zucchini Pasta:
Cook the Pasta
- I cook the pasta al dente in a pot of boiling water, according to the package directions.
Cook the Shrimp
- While the pasta is cooking, I add 2 tablespoons of olive oil to a large skillet over medium heat.
- I add the shrimp, black pepper, fennel seeds, and garlic powder to the skillet.
- I cook the shrimp on medium heat until it’s cooked through – about 3-4 minutes.
- I remove the cooked shrimp from the skillet and set it aside.
Sauté the Zucchini
- In the same skillet, I sauté the diced zucchini (adding a little olive oil if needed) until it’s golden on the edges, stirring from time to time.
- I remove the zucchini from the skillet and set it aside on a plate.
Cook the Tomatoes
- Still in the same skillet, I add the cherry tomatoes, cayenne pepper (if using), and vegetable stock.
- I cover the skillet with a lid and cook the tomatoes until they’re blistered, stirring regularly.
Combine Everything
- I push the tomatoes to the side of the pan.
- I add the cooked shrimp, zucchini, cooked pasta, and Parmesan cheese to the skillet.
- I give everything a good stir and reheat for a couple of minutes, adding a little vegetable stock if necessary to loosen the sauce.
Serve
- serve
Tips and Tricks for the BEST Pasta
Here are my secrets for making this pasta dish truly exceptional:
- Don’t Overcook the Shrimp: Cook the shrimp just until it’s pink and opaque. Overcooked shrimp will be rubbery.
- Cook the Pasta Al Dente: Cook the pasta until it’s al dente (firm to the bite), as it will continue to cook a bit in the sauce.
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-shredded.
- Adjust Seasoning: Taste the sauce and adjust the seasonings to your liking.
How to Serve
This Shrimp Tomato Zucchini Pasta is a complete meal on its own, but here are a few serving suggestions:
- Garlic Bread: Serve with a side of warm, crusty garlic bread.
- Side Salad: A simple green salad or a Caprese salad would pair well with this pasta.
- White Wine: A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, would complement the flavors of the dish.
Make Ahead and Storage
You can cook the shrimp and vegetables ahead of time and store them separately in the refrigerator. Reheat gently and toss with freshly cooked pasta just before serving. Leftover pasta can be stored in the refrigerator for up to 3 days.
FAQs about Shrimp Tomato Zucchini Pasta
- Can I use a different type of pasta?
- Absolutely! Any type of pasta will work in this recipe. Try penne, rotini, or spaghetti.
- Can I make this without the shrimp?
- Yes, you can omit the shrimp for a vegetarian version.
- Can I use frozen shrimp?
- Yes, you can
Enjoy this quick, healthy, and flavorful Shrimp Tomato Zucchini Pasta! It’s a perfect weeknight meal that’s sure to become a new favorite.
Print
Shrimp Tomato Zucchini Pasta
- Prep Time: 15 minutes
- Cook Time: 20minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course, Pasta, Seafood
- Cuisine: Italian-Inspired
Description
This Tomato Zucchini Shrimp Pasta is a light, flavorful, and quick meal. It combines succulent shrimp, tender zucchini, and blistered cherry tomatoes with pasta in a simple, delicious sauce.
Ingredients
Scale
- 8 ounces (220g) shrimp, peeled and deveined (see notes)
- 2 medium zucchinis, diced
- 2 cups cherry tomatoes
- 8 ounces (220g) pasta (fusilli or other shape)
- 2 tablespoons olive oil, plus more if needed
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup grated Parmesan cheese, plus more for serving
- Fresh parsley/Basil for garnish
Instructions
- Cook Pasta: Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water (see notes).
- Cook Shrimp: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp, black pepper, fennel seeds, and garlic powder to the skillet. Cook, stirring occasionally, for 3-4 minutes, or until the shrimp are pink and cooked through. Remove the cooked shrimp from the skillet and set aside.
- Sauté Zucchini: Add the diced zucchini to the same skillet (add a drizzle more olive oil if needed). Cook, stirring occasionally, until the zucchini is golden brown on the edges and slightly softened, about 5-7 minutes. Remove the zucchini from the skillet and set aside.
- Cook Tomatoes: Add the cherry tomatoes, cayenne pepper (if using), and vegetable stock to the skillet. Cover with a lid and cook over medium heat, stirring regularly, until the tomatoes are blistered and have softened, about 5-8 minutes.
- Combine Ingredients: Push the cooked tomatoes to one side of the skillet. Add the cooked shrimp, cooked zucchini, cooked pasta, and grated Parmesan cheese to the skillet. Stir gently to combine all the ingredients. If the pasta seems dry, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
- Reheat: Reheat the pasta mixture for a couple of minutes, stirring gently, until everything is heated through.
- Serve: Serve immediately, drizzled with a little extra olive oil and garnished with additional grated Parmesan cheese and Fresh Parsley/basil, if desired.
Notes
- Shrimp: You can use fresh or frozen shrimp. If using frozen shrimp, make sure to thaw them completely before cooking. You can use shrimp with tails on or off, depending on your preference.
- Pasta Water: Reserving some of the starchy pasta cooking water is important. It helps to create a creamy sauce and bind the ingredients together.
- Vegetable Stock: You can substitute chicken broth for the vegetable stock.
- Spice Level: Adjust the amount of cayenne pepper to your preference, or omit it entirely for a milder dish.
- Serving Suggestions: This pasta dish is a complete meal on its own, but you can serve it with a side salad or garlic bread.