Loaded with fresh tomatoes, this light shrimp and zucchini pasta dish is the perfect weeknight dinner when summer tomatoes are at their peak.
Shrimp and Zucchini Pasta
This Shrimp and Zucchini Pasta is perfect when you don’t want to spend a lot of time cooking dinner, but want something seasonal and delicious that your family will love. By the time the pasta is cooked, the shrimp and vegetables will all be ready. It takes about 20 minutes. I’ve been making this long before I made Skinnytaste my full-time job. I used to whip this up after working full time with fresh zucchini and tomatoes from my garden.
Why I Love This Recipe
This is one of my oldest recipes, a summer dish I used to whip up in a jiffy when I got home from work using the zucchini and tomatoes I had in the garden. Cooking with seasonal produce doesn’t require many ingredients. Fresh vegetables add flavor all on their own.
- fast: Shrimp cooks in just a few minutes, so your meal is ready in no time!
- easy Enough even on busy weekdays
- healthy: Low-calorie pasta dish packed with lean protein and vegetables
- Family Friendly: A menu that my family always enjoys eating
materials needed
To make pasta with shrimp and zucchini, you will also need fresh tomatoes, spices and broth. See recipe card below for exact measurements.
- shrimp: Buying frozen, deveined, and peeled shrimp is the quickest and most convenient option. The easiest way to thaw it is to place it in the refrigerator the day before. Then drain the shrimp and pat them dry with paper towels before cooking.
- salt and pepper To season shrimp and vegetables
- pasta: Buy farfalle (bow tie) pasta.
- Aromatic: Thinly sliced garlic and finely chopped shallots
- zucchini: You can slice the pumpkin (cut into thin, long pieces) or cube it. Because pumpkin has a high water content, it only takes a few minutes to cook to prevent it from becoming soggy.
- tomato: Fresh, diced tomatoes form the base of the sauce.
- olive oil To stir-fry vegetables.
- fat-free chicken broth It makes the sauce taste better than water.
- topping: Fresh parsley. Crushed red pepper flakes and grated Pecorino Romano or Parmesan cheese are optional but add flavor.
How to make shrimp and zucchini pasta
To quickly cook this easy shrimp and zucchini pasta, start boiling the water while you chop the vegetables. While the pasta cooks, grill the shrimp and make the sauce. By the time the pasta is done, it will be done. See recipe card below for printable instructions.
- Cook Pasta Follow package instructions. Then drain.
- Stir-fry the shrimp Cook in a large, hot skillet for 1 minute. For best searing, the shrimp should not touch. Take it out before it is fully cooked.
- Stir-fry vegetables: Add the shallots and garlic to the pan and cook over medium heat. After 1 minute, add the tomatoes and season with salt and pepper. Then add the courgettes and fry for another minute.
- Make the tomato sauce: Pour in the broth and red pepper powder. Then add shrimp and pasta. Season with salt and pepper and sprinkle with chopped parsley.
How do I know when the shrimp are done cooking?
The shrimp are ready when they are pink, opaque, and shaped like a “C”. If overcooked, it may feel rubbery. It only takes a few minutes to cook, so take it out of the pan after a minute so you can finish cooking it with the sauce at the end.
strain
- Are you allergic to shrimp? Substitute with shredded chicken thighs. Don’t forget to cook it all the way through when you first put it in the pan. You can also use scallops. Cook for 2 to 3 minutes, then flip and cook for another 30 to 60 seconds, until opaque.
- Pasta Options: Swap farfalle for rotini, fusilli, or penne. If necessary, use whole wheat or gluten-free pasta.
- More Protein: Swap pasta for protein pasta and use bone broth to get more protein.
- No shallots? Substitute with onion.
- tomato: Use cherry tomatoes or grape tomatoes. Fresh tomatoes make a lighter sauce, but if they’re not in season, use canned tomatoes cut into smaller pieces.
- Prefer a creamy tomato sauce? Try the angel hair pasta with shrimp and tomato cream sauce.
- zucchini: Try yellow squash, asparagus, or spinach.
- Hub: Replace the parsley with fresh basil.
- Adjust the heat: I like it a little spicy, but if you don’t like spicy food, omit the red pepper powder or add only 1/8 teaspoon.
- Make it brighter: Spread the lemon zest over the pasta before serving.
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- Refrigerated storage This shrimp pasta can be used for up to 3 days.
- Reheat: The pasta will absorb the tomato sauce, so if it’s too thick, add broth or water to thin it out and reheat. Microwave for 30 to 60 seconds until warm, or reheat on the stove over medium heat.
More Shrimp Pasta Recipes You’ll Love
Learn more dinner ideas If you use shrimp, check this out five delicious Pasta recipes to inspire your next meal!
produce: night soil
Serving Size: 1 ½ cup
- 1 pound shrimp, peeled and deformed (shelled weight 12 ounces)
- salt and fresh pepper, gustation
- 8 oz. bow tie pasta, Raw (or protein pasta, gluten-free pasta)
- 3 cloves garlic, sliced
- 2 shallot, chopped
- 1 middle zucchini, Sliced or diced
- 2 middle tomato, diced
- 1 tablespoon olive oil, extra virgin
- ½ cup chicken broth, Or even vegetable broth
- 1 tablespoon fresh parsley, chopped
- olive oil spray
- ½ teaspoon crushed red pepper flakes, optional
- Pecorino Romano Cheese, Steel plate, optional
Boil pasta in salted water according to package directions.
While the pasta is cooking, heat a large skillet over medium heat until very hot. Spray lightly with oil.
Season the shrimp with salt and pepper to taste and add to the hot skillet. Fry for about 1 minute on each side until almost cooked through, then turn off the heat. Set shrimp aside.
Add the olive oil to the same skillet, lower the heat to medium, add the shallots and garlic, and sauté until golden, about 1 minute.
Add the tomatoes, season with salt and pepper, and cook for about 1 minute. Add the pumpkin and sauté for another minute.
Add chicken broth and red pepper powder and mix well. Return the shrimp to the pan and cook for 30 seconds.
Once the pasta is cooked al dente, drain in a colander and add the pasta to the sauce. Mix the sauce well and season with salt and pepper.
Add chopped parsley and serve. Top with some really nice grated cheese! (optional)
Final step:
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clothing material: 1 ½ cup, calorie: 366.9 calorie, carbohydrate: 51.6 g, protein: 26.6 g, province: 6.8 g, fiber: 3.8 g, sugar: 2.1 g
