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Tomato Zucchini Shrimp Pasta

Tomato Zucchini Shrimp Pasta
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A fresh and flavorful weeknight dinner ready in just 20 minutes! This Tomato Zucchini Shrimp Pasta is packed with juicy shrimp, tender zucchini, blistered cherry tomatoes, and tossed with pasta and parmesan for a comforting Mediterranean-inspired meal.

Ingredients

Scale
  • 8 oz (220g) shrimp, peeled and deveined
  • 2 medium zucchinis, diced
  • 2 cups cherry tomatoes
  • 8 oz (220g) pasta (e.g., 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

1. Cook the pasta al dente in salted water, according to package instructions. Drain and set aside.

2. In a large skillet over medium heat, heat 2 tablespoons olive oil. Add shrimp, black pepper, fennel seeds, and garlic powder. Cook shrimp until opaque, about 3–4 minutes. Remove and set aside.

3. In the same skillet, sauté diced zucchini until golden on the edges. Remove and set aside.

4. Add cherry tomatoes, cayenne pepper (if using), and vegetable stock to the skillet. Cover and cook until tomatoes blister, stirring occasionally.

5. Push tomatoes to one side, then add back the shrimp, zucchini, cooked pasta, and parmesan. Toss to combine and reheat, adding more stock if needed.

6. Serve immediately with a drizzle of olive oil and extra parmesan if desired.

Notes

• Use gluten-free pasta for a gluten-free version.

• You can substitute vegetable stock with chicken stock if preferred.

• Add fresh basil or parsley for extra flavor.

Nutrition

Find it online: https://glonfo.com/tomato-zucchini-shrimp-pasta-2/