Tomato Zucchini Shrimp Pasta: A Light and Flavorful Delight

Treat yourself to a deliciously light and flavorful meal with our Tomato Zucchini Shrimp Pasta. This dish combines succulent shrimp, fresh tomatoes, and tender zucchini with al dente pasta, all tossed in a garlic-infused olive oil sauce. Perfect for a quick weeknight dinner or a casual weekend meal, this recipe is both nutritious and satisfying. Let’s get started!

Ingredients

• 8 ounces pasta (spaghetti, linguine, or your choice)
• 1 pound shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes (optional for a bit of heat)
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese (optional for serving)
• 1 lemon, cut into wedges (for serving)

Directions

1. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant.
4. Add the zucchini and cook for 3-4 minutes until tender but still slightly crisp. Add the cherry tomatoes and cook for another 2-3 minutes until they begin to soften.
5. Return the cooked shrimp to the skillet and toss to combine. Add the cooked pasta and the reserved pasta water, stirring to coat everything evenly.
6. Season with additional salt and pepper to taste. Remove from heat and stir in the chopped basil leaves.
7. Serve the pasta hot, garnished with grated Parmesan cheese and lemon wedges on the side for squeezing over the top.

How to Prepare

The key to this vibrant pasta dish is fresh, high-quality ingredients. The combination of tender shrimp, juicy tomatoes, and crisp zucchini creates a delicious contrast of textures and flavors. Cooking the shrimp and vegetables separately ensures they are perfectly done, and tossing everything together with the pasta water creates a light, cohesive sauce. Fresh basil and a squeeze of lemon juice add a bright, refreshing finish.

Preparation Time

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: About 30 minutes

Servings

This recipe yields approximately 4 servings.

FAQs

• Can I use frozen shrimp? Yes, just make sure to thaw them completely and pat dry before cooking.
• Can I add other vegetables? Absolutely! Bell peppers, spinach, or asparagus would make great additions.
• What type of pasta works best? Long pasta like spaghetti or linguine works well, but you can use any pasta you prefer.
• How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil.
• Can I make this dish ahead of time? It’s best enjoyed fresh, but you can prep the ingredients ahead of time for quick assembly. Cook the pasta and vegetables just before serving.