Tomato Zucchini Shrimp Pasta

$- 8 oz spaghetti or linguine - 2 medium zucchinis - 1 lb large shrimp - 2 cups cherry tomatoes - 3 cloves garlic - 3 tablespoons olive oil - 1 teaspoon red pepper flakes - Salt and pepper - Fresh basil leaves, for garnish - Grated Parmesan cheese (optional) For this Tomato Zucchini Shrimp Pasta, I love using simple, fresh ingredients. The main ones are spaghetti or linguine, which gives a nice base. Zucchini adds a sweet crunch. Large shrimp not only taste great, but they also cook quickly. Next, I add cherry tomatoes that burst with flavor when heated. Garlic brings a lovely aroma and depth. Olive oil is the heart of this dish, helping to combine everything nicely. For a little kick, I use red pepper flakes. Salt and pepper are must-haves for basic seasoning. Finally, fresh basil leaves give a bright touch on top. If you love cheese, sprinkle some grated Parmesan for extra flavor. These ingredients come together to create a delightful, colorful dish. Each bite is a mix of flavors and textures that make dinner exciting. You can easily find these items at any grocery store. {{ingredient_image_2}} To start, fill a large pot with water. Add a generous amount of salt. Bring the water to a rolling boil. This usually takes about 10 minutes. Once boiling, add 8 ounces of spaghetti or linguine. Cook according to package directions until al dente. This means the pasta should be firm but not hard. Before draining, save half a cup of the starchy pasta water. This water helps to make the sauce creamy. Drain the pasta and set it aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Wait until the oil is hot. Add 1 pound of peeled and deveined shrimp to the skillet. Cook the shrimp for 2 to 3 minutes. Stir occasionally until they turn pink and opaque. This color change shows they are cooked. Season them lightly with salt and pepper. Once done, remove the shrimp from the skillet and place them on a plate. Set them aside for later. In the same skillet, add 1 tablespoon of olive oil. Heat it until hot. Then, add 3 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté for about 30 seconds. You want it fragrant but not browned. Next, add the sliced zucchinis and 2 cups of halved cherry tomatoes. Cook these for another 4 to 5 minutes. Stir occasionally until the zucchinis are tender but still bright in color. This keeps the dish fresh and appealing. To make this dish pop, adjust the seasoning to your taste. Start with salt and pepper. You can add more red pepper flakes for heat. A squeeze of lemon juice adds bright notes. Don’t forget the lemon zest! It brings a fresh aroma and flavor. Using reserved pasta water is key. The starchy water helps bind the sauce. If the pasta seems dry, add a little at a time until creamy. Stir well to mix everything. This technique keeps your pasta moist and smooth. For a lovely presentation, plate the pasta in shallow bowls. Drizzle a bit of olive oil on top. A twist of lemon on the side looks great. For extra flavor, sprinkle grated Parmesan cheese. Fresh basil leaves add color and taste. Pro Tips Fresh Ingredients Matter: Use the freshest shrimp and vegetables you can find for the best flavor and texture in your pasta dish. Customize the Heat: Adjust the amount of red pepper flakes to your taste; you can omit them entirely for a milder dish. Perfect Pasta Cooking: Make sure to cook the pasta al dente; it will continue to cook slightly when combined with the hot shrimp and vegetables. Enhance with Herbs: Don't hesitate to experiment with different herbs like parsley or oregano to add even more flavor to your dish. {{image_4}} You can easily swap shrimp for other proteins. Chicken or scallops work great. If you prefer a vegetarian option, try chickpeas or tofu. Just cook them until they are golden. This adds a nice texture to your dish. For pasta, you can use any type you like. Whole wheat or gluten-free pasta are good choices. They will change the flavor and texture slightly but still taste great. Just remember to adjust cooking times based on the pasta type. Adding more veggies can make this dish even better. Consider bell peppers, spinach, or asparagus. They will add color and crunch. You can mix and match based on what you like or have at home. To make this meal vegetarian-friendly, skip the shrimp and load up on extra veggies. You can use zucchini and cherry tomatoes as the base. This option is still tasty and filling. If you like heat, adjust the red pepper flakes. Add a little more for a spicy kick. You can also try using fresh chili peppers. They bring a different flavor and heat level. For herbs, basil is a classic choice. However, you can also use parsley or oregano. Fresh herbs add bright flavors and make your dish look beautiful. Just sprinkle them on top when serving. To keep Tomato Zucchini Shrimp Pasta fresh, store it in an airtight container. Allow the dish to cool to room temperature before sealing. This prevents moisture buildup inside the container. The pasta will last for about 3 days in the fridge. After that, the flavors and texture may change. When you’re ready to enjoy your leftovers, the best method is using a skillet. Heat it over medium-low heat. Add a splash of olive oil or reserved pasta water to keep it moist. Stir gently until warmed through. This way, the pasta stays creamy and the shrimp does not become rubbery. You can also use the microwave, but be careful not to overheat it. Yes, you can freeze this dish! However, it’s best to freeze the pasta and shrimp separately from the vegetables. This helps maintain texture. Place the cooled pasta in a freezer-safe bag or container. Use it within 2 months for the best taste. To reheat, thaw it overnight in the fridge, then use the skillet method for warming. Making Tomato Zucchini Shrimp Pasta takes about 30 minutes. You will spend 10 minutes prepping the ingredients. Cooking the pasta and shrimp takes the remaining 20 minutes. This dish is quick and perfect for busy weeknights. Yes, you can prepare some parts ahead of time. Chop the zucchini and tomatoes. You can also peel and devein the shrimp in advance. Store them in the fridge until you're ready to cook. When you are ready to eat, just follow the cooking steps. This saves time and makes dinner easy! You can use chicken or scallops instead of shrimp. For a vegetarian option, try chickpeas or tofu. Both are great choices and will change the dish's taste. You can also add more veggies like bell peppers or mushrooms for extra flavor. This blog post shows you how to make Tomato Zucchini Shrimp Pasta. We covered the key ingredients, from shrimp to zucchini, and provided easy step-by-step instructions. I shared tips to enhance flavor and texture. You learned about variations and storage options to keep it fresh. Cooking should be enjoyable. With this dish, you can impress family or friends. Try this recipe for a tasty meal that fits your taste and needs. Enjoy your cooking adventure!$

A delicious pasta dish featuring shrimp, zucchini, and cherry tomatoes, perfect for a quick and flavorful meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

8 oz spaghetti or linguine
2 medium zucchinis, sliced into half moons
1 lb large shrimp, peeled and deveined
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon red pepper flakes
3 tablespoons olive oil
1 lemon juiced and zested
to taste Fresh basil leaves, for garnish
to taste Salt and pepper
optional Grated Parmesan cheese, for serving

Instructions

In a large pot, bring salted water to a rolling boil. Add the spaghetti or linguine and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water to use later. Drain the pasta and set it aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Season lightly with salt and pepper. Once cooked, remove the shrimp from the skillet and place them on a plate; set aside.
In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned. Then, stir in the sliced zucchinis and halved cherry tomatoes. Cook for an additional 4-5 minutes, stirring occasionally, until the zucchinis are tender but still vibrant in color.
Return the cooked shrimp to the skillet with the vegetables. Add the drained pasta along with the fresh lemon juice and the lemon zest. If the mixture appears dry, gradually pour in the reserved pasta water, stirring until you reach the desired creamy consistency. Toss everything together thoroughly to ensure even coating.
Remove from heat and taste the mixture, adjusting seasoning with additional salt and pepper if needed. Serve the warm pasta immediately, garnished with fresh basil leaves on top. If desired, sprinkle with grated Parmesan cheese for an extra touch of flavor.

Notes

Plate the pasta in shallow bowls for an elegant look, drizzle a little extra olive oil over the top, and add a twist of lemon on the side for a pop of brightness.

Keyword pasta, quick meal, shrimp, zucchini