Description

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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Ingredients

Scale

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)

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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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Mediterranean-Inspired