This Easy Tomato Zucchini Shrimp Pasta is a colorful dish that’s quick to whip up! With juicy tomatoes, tender zucchini, and succulent shrimp, it’s a treat for your taste buds.
You won’t believe how fast this comes together! I love tossing everything in one pan—it makes cleanup a breeze. Plus, it’s perfect for busy nights when you want something tasty!
Key Ingredients & Substitutions
Pasta: I used rotini, which grabs the sauce nicely. You can swap it for fusilli, penne, or even spaghetti. Just choose whatever you have on hand!
Shrimp: Fresh shrimp has the best flavor, but frozen works too. If you’re avoiding seafood, use cooked chicken or even chickpeas for a different spin.
Zucchini: Zucchini brings a great texture. If you’re not a fan or can’t find it, try using bell peppers or asparagus for variety!
Cherry Tomatoes: These make for juicy bites in the dish. If out of season, canned diced tomatoes can be a good alternative—just drain them first.
Parmesan Cheese: While I’ve added Parmesan, it’s optional. Nutritional yeast can provide a cheesy flavor for a dairy-free option, or simply skip it altogether!
How Do I Cook Shrimp Perfectly?
Cooking shrimp is quick, but timing is key! Overcooked shrimp can turn rubbery, so here’s how to get it just right:
- Heat oil in a skillet over medium-high heat before adding shrimp.
- Cook shrimp for 2-3 minutes on each side until they turn pink and opaque. Watch for them to curl slightly—this means they’re done!
- Remove them from the skillet promptly to avoid overcooking.
Keep it simple, and you’ll have perfectly cooked shrimp every time!
Easy Tomato Zucchini Shrimp Pasta
Ingredients:
- 8 oz (about 225g) rotini or fusilli pasta
- 1 lb (450g) shrimp, peeled and deveined
- 2 medium zucchinis, diced
- 1 1/2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp red chili flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
Time Estimate:
This delightful dish takes about 10 minutes to prep and 15 minutes to cook, so in just about 25 minutes, you can have a delicious meal ready to serve! Perfect for a busy weeknight!
Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the rotini or fusilli pasta. Cook according to the package instructions until it reaches the al dente stage (firm to the bite). Once done, drain the pasta and set it aside.
2. Sauté the Shrimp:
While the pasta is cooking, grab a large skillet and heat 1 tablespoon of olive oil over medium-high heat. Add the peeled and deveined shrimp to the skillet. Season them with salt, pepper, and half of the red chili flakes if you want a little heat. Cook the shrimp for about 2-3 minutes on each side until they turn pink and are fully cooked. Once done, remove the shrimp from the skillet and set them aside.
3. Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté it for about 30 seconds until it’s fragrant. Then, add in the diced zucchini and stir for about 3-4 minutes until they become tender but still have a slight crunch.
4. Combine Ingredients:
Next, add the cherry tomatoes to the skillet. Cook them for about 2-3 minutes until they start to soften and release their juices. Now it’s time to return the shrimp to the skillet, tossing everything together to combine well.
5. Mix in the Pasta:
Finally, add the cooked pasta to the skillet and stir everything together until heated through. Squeeze the lemon juice over the pasta and give it a good mix.
6. Serve and Enjoy:
Sprinkle the dish with grated Parmesan cheese and chopped parsley for a burst of flavor. Adjust the seasoning with additional salt, pepper, and red chili flakes if desired. Serve your beautiful and vibrant Easy Tomato Zucchini Shrimp Pasta immediately, and enjoy this colorful, healthy meal!
This dish is quick to prepare and packed with flavor—a winning recipe for your weeknight cooking!
FAQ for Easy Tomato Zucchini Shrimp Pasta
Can I Substitute Fresh Shrimp for Frozen?
Yes, you can use frozen shrimp! Just be sure to thaw them completely before cooking. You can do this overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water until defrosted.
What Other Vegetables Can I Use in This Recipe?
If zucchini isn’t your favorite, you can substitute it with bell peppers, asparagus, or broccoli. Feel free to mix and match your favorite vegetables to suit your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish as a Meal Prep Option?
Absolutely! You can prepare the meal in advance and store it in individual containers. Just reheat portions as needed throughout the week for a quick and easy meal!
