Tomato Zucchini Shrimp Pasta Recipe

If you’re craving a dish that’s bursting with color, texture, and big, bold flavors, let me introduce you to my absolute favorite Tomato Zucchini Shrimp Pasta. Juicy shrimp, sweet zucchini, and blistered tomatoes come together with pasta and parmesan in a garlicky, lightly spicy sauce that just screams “one more bite!” This recipe is my kitchen go-to for weeknights or cozy dinners with friends—one pan, 20 minutes, and pure happiness.

Ingredients You’ll Need

The irresistible taste and sunshiny colors of Tomato Zucchini Shrimp Pasta come from a handful of fresh, simple ingredients—each one plays a starring role! It’s kitchen basics elevated by just the right mix of herbs and a sprinkle of parmesan magic.

• Shrimp: Plump, peeled, and deveined shrimp add sweet brininess and cook up super quickly.
• Zucchinis: These bring tender bite and lovely green color—slice or dice, whichever you prefer for texture!
• Cherry Tomatoes: They burst with juicy sweetness and roast down to a gorgeous, silky sauce.
• Pasta (Fusilli recommended): Fusilli’s spirals are perfect for catching every bit of sauce, but any short pasta works.
• Olive Oil: Rich and peppery, it creates the flavorful base for sautéing shrimp and veggies.
• Garlic Powder: The quickest way to infuse savory aroma without chopping a thing.
• Black Pepper: Adds a subtle heat and depth to balance all those sweet veggies.
• Fennel Seeds: Their lovely anise flavor is the “secret ingredient” that gives this dish wonderful Italian flair.
• Vegetable Stock: Just a splash lifts and loosens the sauce so every noodle gets coated.
• Cayenne Pepper (optional): For a gentle kick—totally up to your heat preference!
• Parmesan Cheese: Finely grated parmesan brings the pasta together with its signature salty, nutty finish.

Variations

One of the wonderful things about Tomato Zucchini Shrimp Pasta is how easy it is to make your own. Switch out proteins, amp up the veggies, or play with spice—this dish always welcomes a little personal flair!

• Swap the Protein: Try diced chicken, scallops, or even white beans for a different twist without losing that heartiness.
• Go Gluten-Free: Use your favorite gluten-free pasta and double-check your stock for a completely wheat-free meal.
• Extra Veggie Power: Toss in spinach, peas, or even roasted red peppers for more color and veggie goodness.
• Dairy-Free Option: Omit parmesan or substitute with a sprinkle of nutritional yeast for great flavor and creaminess, minus the dairy.

How to Make Tomato Zucchini Shrimp Pasta

Step 1: Cook the Pasta

Start by boiling salted water and cooking your pasta until al dente—just tender with a little bite. Fusilli works especially well in this Tomato Zucchini Shrimp Pasta, but use whatever pasta shape you love. Reserve a cup of pasta water before draining in case your sauce needs loosening later.

Step 2: Sauté the Shrimp

Heat olive oil in a large skillet over medium heat. Sprinkle in the garlic powder, fennel seeds, and black pepper, then add the shrimp. Cook for 3–4 minutes until the shrimp turn pink and lightly golden—don’t overcook! Scoop them out onto a plate and set aside for now.

Step 3: Brown the Zucchini

In the same pan, add a bit more olive oil if needed. Toss in diced zucchini and sauté until the edges are gloriously golden-brown. This gives the veggie so much extra flavor and a beautiful, tender bite. Remove and set aside with the shrimp.

Step 4: Blister the Tomatoes

Add your cherry tomatoes, a pinch of cayenne (if you like a little fire), and vegetable stock to the skillet. Cover and cook, stirring occasionally, until the tomatoes are soft, blistered, and releasing their sweet juices to create an irresistible base for your pasta.

Step 5: Toss Everything Together

Now, slide the blistered tomatoes to one side of the skillet and add back the cooked shrimp, zucchini, pasta, and a heap of parmesan. Toss everything gently over low heat for a few minutes, adding more vegetable stock or pasta water as needed until everything is saucy and hot. Taste for seasoning and get ready to swoon!

Step 6: Serve & Enjoy

Dish up right away, finishing each bowl of Tomato Zucchini Shrimp Pasta with a final drizzle of olive oil and an extra shower of parmesan. The sooner you dig in, the better—it’s pure magic while steaming hot and fresh.

How to Serve Tomato Zucchini Shrimp Pasta

Garnishes

A sprinkle of extra parmesan is a must—let those salty, umami-rich shavings melt right onto the hot pasta. For even more pop, add chopped fresh basil, parsley, or a twist of cracked black pepper. A squeeze of fresh lemon can really brighten things up too!

Side Dishes

You can’t go wrong with warm, crusty bread for mopping up every last drop of tomato-zucchini sauce. A crisp green salad (think arugula or baby spinach with a lemony vinaigrette) is a refreshing contrast, and roasted asparagus or simple grilled veggies make beautiful sides.

Creative Ways to Present

For a festive touch, try serving Tomato Zucchini Shrimp Pasta family-style on a big platter, garnished with fresh herbs and colorful lemon slices. Or, twirl individual portions into shallow bowls and top with an extra shrimp and a shower of cheese for restaurant-worthy flair. Skewering shrimp for the top or adding edible flowers makes it irresistible for a dinner party!

Make Ahead and Storage

Storing Leftovers

Store leftover Tomato Zucchini Shrimp Pasta in an airtight container in the fridge for up to 2 days. The flavors deepen overnight, making tomorrow’s lunch just as dreamy—just be sure not to let it sit too long so the shrimp stays fresh.

Freezing

While you can freeze Tomato Zucchini Shrimp Pasta, the texture of zucchini and shrimp might change slightly. If you do decide to freeze, cool it completely, then portion into airtight, freezer-safe containers for up to 1 month. Thaw gently overnight in the fridge before reheating.

Reheating

For best results, reheat in a skillet over medium-low heat with a splash of water or vegetable stock to loosen the sauce. Stir gently just until the shrimp are hot—avoid overcooking or microwaving too long, which can dry out the pasta and toughen the shrimp.

FAQs

Final Thoughts

This Tomato Zucchini Shrimp Pasta is everything I love in a meal—easy, colorful, fresh, and impossibly satisfying. I hope you treat yourself and your favorite people to a bowl soon; trust me, you’ll want to put this gorgeous pasta on repeat all season long!

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