Description
A delightful tomato zucchini shrimp pasta recipe that brings together the flavors of succulent shrimp, tender zucchini, and sweet cherry tomatoes tossed with pasta and parmesan cheese.
Ingredients
Units
Scale
For the Pasta:
- 8 oz (220g) shrimp, peeled and deveined
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (we used 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
- Cook the Pasta: Cook pasta al dente according to package directions.
- Cook the Shrimp: Cook shrimp with black pepper, fennel seeds, and garlic powder until cooked through. Set aside.
- Sauté Zucchini: Sauté diced zucchini until golden. Set aside.
- Cook the Tomatoes: Sauté cherry tomatoes with Cayenne pepper and vegetable stock until blistered.
- Combine Ingredients: Add shrimp, zucchini, pasta, and parmesan to the skillet. Reheat and stir well.
- Serve: Drizzle with olive oil and parmesan. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg
