Tomato Zucchini Shrimp Pasta

$- 8 oz spaghetti or linguine - 2 medium zucchinis, sliced into half moons - 1 lb large shrimp, peeled and deveined - 2 cups cherry tomatoes, halved - 3 cloves garlic, minced - 1 teaspoon red pepper flakes - 3 tablespoons olive oil - 1 lemon, juiced and zested - Fresh basil leaves, for garnish - Salt and pepper, to taste - Grated Parmesan cheese, for serving When I make Tomato Zucchini Shrimp Pasta, I love choosing fresh ingredients. For the main ingredients, I prefer using spaghetti or linguine. These pastas hold the sauce well. Zucchini adds a nice crunch and color. The shrimp brings a sweet and savory flavor. Cherry tomatoes add a juicy burst in every bite. Garlic gives a depth of flavor that makes it all come together. Now, let’s talk about seasonings. Red pepper flakes add just the right kick. You can adjust the heat based on your taste. Olive oil is great for sautéing and adds richness. The zest and juice of a fresh lemon brighten the dish. Finally, fresh basil leaves are perfect for garnish. They add a lovely aroma and fresh taste. You may also want to add salt and pepper to taste. Grated Parmesan cheese is optional, but it brings a wonderful creaminess. This simple blend of ingredients makes Tomato Zucchini Shrimp Pasta a delightful and tasty meal. {{ingredient_image_1}} To cook the pasta, start by boiling a large pot of salted water. Once it boils, add 8 oz of spaghetti or linguine. Stir it gently. Cook according to the package instructions until the pasta is al dente. This means it should be firm but not hard. When done, save 1/2 cup of the pasta water. Drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp. Cook for about 2-3 minutes. You want them to turn pink and opaque. This shows they're fully cooked. Season with salt and pepper for extra taste. Once done, remove the shrimp from the skillet and set them aside. In the same skillet, add the last tablespoon of olive oil. Now, add 3 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté for about 30 seconds. You want to smell the garlic but not burn it. Then, add the sliced zucchinis and 2 cups of halved cherry tomatoes. Cook for about 4-5 minutes. The zucchinis should be tender but still bright. This step makes the dish colorful and tasty. To prevent overcooking shrimp, watch the color closely. They should turn pink and opaque. This takes about 2 to 3 minutes. Remove them from the heat as soon as they change color. You can always add them back later. Reserving pasta water is key for the sauce. Save about ½ cup before draining. This starchy water helps bind the pasta and sauce. It adds creaminess without extra fat. Try fresh herbs like parsley or thyme for extra flavor. They can brighten the dish. You might also use dried herbs if fresh ones are not available. Different types of pasta work well too. You can swap spaghetti for penne or fettuccine. Each pasta brings a new texture and feel to the dish. For plating, use a large bowl to show off the colors. Twirl the pasta with a fork for a neat look. Top with fresh basil and a sprinkle of cheese. Pair the dish with a simple side salad. A mix of greens with a light vinaigrette works great. You can also serve it with garlic bread for a hearty meal. Pro Tips Perfect Pasta: Always cook your pasta al dente for the best texture. It will continue to cook slightly after being combined with the other ingredients. Fresh Shrimp: Use fresh or high-quality frozen shrimp for optimal flavor. Always ensure they are peeled and deveined for convenience. Zucchini Tips: Try not to overcook the zucchini; it should be tender but still have a slight crunch to add texture to your dish. Lemon Zest: Don't skip the lemon zest! It adds a bright, fresh flavor that elevates the entire dish. {{image_2}} You can switch out zucchini for other tasty veggies. Bell peppers add color and crunch. Asparagus gives a nice texture and flavor. Both options work well in this dish. If you want to try different seafood, scallops or fish can be great choices. They cook quickly and add unique tastes. Feel free to mix and match based on what you have at home. To make this dish gluten-free, swap regular pasta for gluten-free pasta. Many brands offer good options that cook well. Just check the package for cooking times. If you're looking for a vegan version, skip the shrimp and cheese. Use chickpeas or tofu instead for protein. You can also add more vegetables for extra flavor and nutrition. To add depth, consider using white wine or broth in the skillet. These liquids bring out the flavors of the shrimp and veggies. Just add them after sautéing the garlic. Experimenting with cheeses can also change the dish. Try feta for a tangy kick or mozzarella for a creamy touch. Each cheese brings a unique flavor to the meal. To store your Tomato Zucchini Shrimp Pasta, let it cool first. Use an airtight container to keep it fresh. Place the container in the fridge. It can last for up to three days. If you want to keep it longer, freezing is a great option. When reheating pasta, the best method is using the stovetop. Add a splash of water or olive oil to a pan. Heat on low and stir often. This will help keep the pasta from sticking. You can also refresh the flavors by adding a squeeze of lemon juice or a sprinkle of fresh herbs. To freeze the dish, make sure it cools completely first. Portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It can stay frozen for about three months. When you want to eat it, thaw in the fridge overnight. Then, reheat it on the stovetop as mentioned above. Can I use frozen shrimp? Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. This method keeps them from cooking unevenly. What type of pasta works best for this recipe? Spaghetti or linguine works best. They hold the sauce well. You can also try penne or fettuccine if you prefer. How can I make this dish spicy? Add more red pepper flakes for heat. You can also mix in sliced jalapeños. Adjust the spice to fit your taste. Caloric content per serving Each serving has about 400 calories. This includes the shrimp, pasta, and veggies. Breakdown of macronutrients - Protein: 25 grams - Carbohydrates: 55 grams - Fat: 10 grams This breakdown helps you track your intake. Can I prepare this dish without shrimp? Yes, you can leave out the shrimp. You can add more veggies instead. Mushrooms or bell peppers work well. What are the best vegetarian substitutions? Use chickpeas or tofu for protein. Both options add texture and flavor. You can also add more zucchini or spinach for extra nutrients. In this blog post, you learned how to make a delicious tomato zucchini shrimp pasta. We covered the main ingredients and seasonings, with easy steps for perfect cooking. I shared tips on enhancing flavors and serving ideas to impress your guests. You can also explore variations and smart storage methods. Cooking should be fun, so don’t hesitate to try new flavors. Whether you stick to the basics or make swaps, enjoy this dish your way! Happy cooking!$

Tomato Zucchini Shrimp Pasta

A delicious and light pasta dish featuring shrimp, zucchini, and cherry tomatoes, perfect for a quick meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz spaghetti or linguine
2 medium zucchinis, sliced into half moons
1 lb large shrimp, peeled and deveined
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon red pepper flakes
3 tablespoons olive oil
1 lemon juiced and zested
to taste fresh basil leaves, for garnish
to taste salt and pepper
optional grated Parmesan cheese, for serving

Instructions

In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Season with salt and pepper. Once cooked, remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Add sliced zucchinis and cherry tomatoes, cooking for another 4-5 minutes until zucchinis are tender.
Return the shrimp to the skillet. Add the cooked pasta, along with bright lemon juice and zest. If the pasta seems dry, gradually add reserved pasta water until the desired consistency is reached. Toss everything together well.
Remove from heat and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

Notes

Adjust red pepper flakes to taste for desired spiciness.

Keyword pasta, quick meal, shrimp, zucchini