Fresh Tomato Zucchini Shrimp Pasta

Light, fresh, and full of vibrant flavor, this Fresh Tomato Zucchini Shrimp Pasta is a perfect go-to dish when you want something wholesome, quick, and utterly satisfying. Juicy shrimp are sautéed with garlic and tossed in a simple sauce of sweet cherry tomatoes and tender zucchini ribbons, all swirled into al dente pasta. It’s a colorful, healthy dinner that tastes like summer in every bite.

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Why You’ll Love This Recipe
Quick & Easy – Ready in just 30 minutes, perfect for busy weeknights.
Fresh & Flavorful – Made with ripe tomatoes, zucchini, and garlic.
Light but Satisfying – Healthy ingredients with a hint of indulgence.
Customizable – Swap pasta types or add your favorite herbs and veggies.
Perfect for Summer – A warm-weather dish that’s as bright as it is delicious.

Ingredients You’ll Need

For the Pasta:

• 8 oz spaghetti, linguine, or pasta of choice
• Salt for the pasta water

For the Shrimp & Veggies:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, thinly sliced into half moons or ribbons
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Zest of 1 lemon
• Juice of ½ lemon
• 2 tbsp chopped fresh basil
• 2 tbsp grated parmesan (optional for serving)

Tools You’ll Need
Large skillet
Pot for boiling pasta
Tongs or pasta fork
Colander
Zester or microplane
Cutting board and knife

Step-by-Step Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.

Step 2: Sauté the Shrimp
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the shrimp in a single layer. Season with salt and pepper.
Cook 1–2 minutes per side until just pink and opaque.
Transfer to a plate and set aside.

Step 3: Cook the Veggies
In the same skillet, add the remaining 1 tablespoon olive oil.
Add garlic and sauté for 30 seconds until fragrant.
Stir in cherry tomatoes, zucchini, red pepper flakes, and a pinch of salt.
Cook for 5–7 minutes, until tomatoes start to soften and burst, and zucchini is tender but not mushy.

Step 4: Combine Everything
Return the cooked shrimp to the skillet.
Add the cooked pasta, lemon zest, lemon juice, and a splash of reserved pasta water.
Toss everything together over low heat for 1–2 minutes until well combined and glossy.
Add more pasta water as needed to loosen the sauce slightly.

Step 5: Finish and Serve
Remove from heat and sprinkle with fresh basil.
Serve immediately with extra lemon wedges, a drizzle of olive oil, and grated parmesan if desired.

Tips for Perfect Shrimp Pasta
Don’t Overcook Shrimp – They cook fast and should just turn pink and firm.
Use Fresh Tomatoes – Cherry or grape tomatoes bring natural sweetness and acidity.
Zucchini Options – Use a veggie peeler to create ribbons or slice into thin half moons.
Brighten with Lemon – A squeeze of lemon lifts the entire dish.
Add Parmesan at the End – Adds savory depth without overpowering the fresh veggies.

Serving Suggestions
With Garlic Bread – Scoop up any extra sauce with warm, crusty bread.
Side Salad – Pair with arugula, spinach, or a fresh caprese salad.
Chilled White Wine – A crisp Sauvignon Blanc or Pinot Grigio complements it beautifully.
As a Light Lunch – Enjoy leftovers chilled or at room temperature like a pasta salad.

How to Store & Reheat

Storing:

• Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating:

• Reheat gently in a skillet over low heat with a splash of water or olive oil.
• Microwave in 30-second bursts, stirring in between.

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes—just thaw completely and pat dry before cooking to prevent excess moisture.

2. What kind of pasta works best?
Linguine, spaghetti, or angel hair are great, but short pastas like penne work too.

3. Can I make this dairy-free?
Yes! Just skip the parmesan or use a plant-based alternative.

4. Is this dish spicy?
It’s mild with a pinch of red pepper flakes. Add more or leave it out to adjust the heat.

5. Can I use other veggies?
Absolutely. Try bell peppers, spinach, or asparagus for a twist.

Final Thoughts
This Fresh Tomato Zucchini Shrimp Pasta is a light, elegant, and easy dish that brings vibrant summer flavors to your table all year round. With juicy shrimp, sweet tomatoes, and tender zucchini swirled into lemony pasta, it’s a balanced meal that feels both nourishing and indulgent. Whether you’re making dinner for two or meal-prepping for the week, this recipe is a keeper.

Give it a try and don’t forget to share your delicious results!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Mediterranean-Inspired

Nutritional Information (Per Serving):
Calories: 390 | Protein: 28g | Carbohydrates: 35g | Fat: 16g | Fiber: 4g | Sodium: 570mg

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