Are you looking for a quick, healthy, and flavorful dinner idea that will leave everyone at the table asking for seconds? This Tomato Zucchini Shrimp Pasta recipe is the perfect solution! With a combination of tender shrimp, fresh zucchini, blistered cherry tomatoes, and perfectly cooked pasta, this dish comes together in under 30 minutes—ideal for those busy weeknights when time is of the essence.
Whether you’re cooking for your family or hosting friends, this recipe is sure to impress. Let’s dive into how you can whip up this delicious meal in no time.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, this recipe is perfect for weeknight dinners.
- Healthy Ingredients: Packed with fresh vegetables and protein-rich shrimp, it’s a wholesome option.
- Customizable: You can adjust the spice level, swap out the pasta type, or add your favorite herbs.
- Crowd-Pleaser: The combination of flavors and textures is sure to win over even picky eaters.
Ingredients You’ll Need
Here’s what you’ll need to make this Tomato Zucchini Shrimp Pasta:
- 8 oz (220g) shrimp, peeled and deveined
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (we used fusilli, but any shape works!)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock
- 1/2 teaspoon Cayenne pepper (optional, for a touch of heat)
- 1 cup grated parmesan cheese
Step-by-Step Directions
1. Cook the Pasta
Start by cooking your pasta al dente according to the package instructions. While the pasta is boiling, you can prepare the rest of the dish. Once cooked, drain and set aside.
2. Sauté the Shrimp
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp along with garlic powder, black pepper, and fennel seeds. Cook for about 3-4 minutes or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
3. Cook the Zucchini
Using the same skillet, add the diced zucchini (you can drizzle a little more olive oil if needed). Sauté until the zucchini is golden on the edges, stirring occasionally. This should take about 3-5 minutes. Once cooked, transfer the zucchini to a plate and set aside.
4. Blister the Cherry Tomatoes
In the same skillet, add the cherry tomatoes along with Cayenne pepper (if using) and vegetable stock. Cover the skillet with a lid and let the tomatoes cook until they are soft and blistered. Stir occasionally to ensure even cooking. This step adds a burst of flavor to your dish!
5. Combine Everything
Push the tomatoes to one side of the skillet and add the cooked shrimp, zucchini, pasta, and grated parmesan cheese. Stir everything together until well combined and heated through. If the mixture seems dry, you can add a splash of vegetable stock to bring it all together.
6. Serve and Enjoy
Serve your Tomato Zucchini Shrimp Pasta immediately with an extra drizzle of olive oil and a sprinkle of parmesan cheese on top. Pair it with a side salad or some crusty bread for a complete meal.
Tips for Success
- Choose Fresh Ingredients: Fresh shrimp and vegetables make all the difference in flavor.
- Cook Pasta Al Dente: Slightly firm pasta holds up better when mixed with sauces and toppings.
- Adjust Spice Levels: If you’re not a fan of spice, skip the Cayenne pepper. For more heat, add red pepper flakes.
- Try Different Pasta Shapes: Fusilli works great because it holds onto the sauce well, but penne, spaghetti, or even zucchini noodles are excellent alternatives.
- Make It Vegetarian: Skip the shrimp and add more veggies like mushrooms or bell peppers for a vegetarian version.
Why This Recipe Works
This Tomato Zucchini Shrimp Pasta balances flavors beautifully. The sweetness of cherry tomatoes pairs perfectly with the savory shrimp and zucchini. The fennel seeds add a subtle licorice-like aroma that elevates the dish, while parmesan cheese brings richness and depth. Plus, everything comes together in one skillet—less cleanup means more time to enjoy your meal!
Final Thoughts
This Tomato Zucchini Shrimp Pasta is a weeknight winner that’s as easy to make as it is delicious to eat. It’s packed with fresh ingredients, simple flavors, and just enough elegance to make it feel special. Whether you’re cooking for your family or entertaining guests, this recipe is sure to become a go-to in your kitchen.
Give it a try tonight—you won’t be disappointed! And don’t forget to share your creations with us—tag us on social media or leave a comment below. Happy cooking!
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Tomato Zucchini Shrimp Pasta
- Prep Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Pescatarian
Description
This zucchini tomato shrimp pasta recipe is a perfect weeknight dinner. You can make the shrimp pasta in less than 30 minutes and everyone loves it!
Ingredients
- 8 oz (220g) shrimp, peeled and deveined
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (we used fusilli)
- 2 tablespoons olive oil
- 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
Instructions
To make the tomato zucchini shrimp pasta recipe: Cook pasta al dente in a pot of boiling water, according to package directions. Add 2 tablespoons of olive oil to a large skillet, on medium heat. Add shrimp, black pepper, fennel seeds, and garlic powder in the skillet and cook the shrimp on medium heat until the shrimp is cooked through – about 3-4 minutes. Remove the cooked shrimp from the skillet and set aside.
In the same skillet, sauté the diced zucchini (add a little olive oil if needed) until golden on the edges, stirring from time to time with a wooden spoon. Remove the zucchini to a plate and set aside.
Still in the same skillet, add the cherry tomatoes, Cayenne pepper (if using), and vegetable stock, and cover with a lid. Cook the tomatoes until they are blistered, stirring regularly with a wooden spoon.
Push the tomatoes on the side of the pan and add cooked shrimp, zucchini, cooked pasta, and parmesan. Give a good stir and reheat for a couple of minutes, adding a little vegetable stock if necessary.
Serve the tomato zucchini shrimp pasta immediately with a drizzle of olive oil and more parmesan. Enjoy!
Notes
PIN TO SAVE PRINT RECIPE Meal plan
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 145 mg
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