Tomato Zucchini Shrimp Pasta is a fresh and light dish that’s full of bright flavors and nice textures. You’ll find juicy shrimp, tender zucchini, and sweet tomatoes all tossed with pasta in a simple sauce that brings everything together beautifully. It’s a perfect mix of seafood and veggies that feels both satisfying and healthy.
I love making this pasta when I want a quick dinner that still feels special. The shrimp cooks so fast, and the zucchini adds a gentle crunch that makes each bite interesting. I usually keep the sauce pretty simple—just a little olive oil, garlic, and a touch of herbs—which lets the natural flavors really shine. It’s one of those recipes where the ingredients do all the work without needing too much fuss.
My favorite way to enjoy this pasta is with a sprinkle of fresh basil or parsley on top and a side of crusty bread to soak up any leftover sauce. It’s great for a weeknight meal but also nice enough to serve when friends come over. Sometimes I even add a squeeze of lemon to brighten it up even more—makes the whole dish feel fresh and lively.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If you prefer, you can swap shrimp for scallops or even chicken for a similar texture. Just be sure to adjust cooking time accordingly.
Zucchini: This adds a nice crunch and mild flavor. If you don’t have zucchini, yellow squash is a great substitute. Just slice it the same way and cook until tender.
Tomatoes: Cherry tomatoes add sweetness and color. You can use canned diced tomatoes in a pinch, but fresh give a better texture and brightness.
Pasta: I like spaghetti or linguine, but any long pasta will do. For a low-carb version, swap with spiralized zucchini noodles or other veggie noodles.
Olive oil & Garlic: These build the base flavor. If you’re sensitive to garlic, reduce the amount or swap with garlic powder for milder taste.
How Do You Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks very fast and can easily become rubbery. Here’s how I get it just right:
- Heat the pan with olive oil on medium-high before adding shrimp.
- Season the shrimp before cooking to boost flavor.
- Cook shrimp for about 2-3 minutes per side until they turn pink and curl up little—the inside should be opaque.
- Remove shrimp immediately to avoid overcooking since they carry heat and will keep cooking off the pan.
- Set cooked shrimp aside and add them back to the sauce at the end to warm gently only.
Equipment You’ll Need
- Large pot – For boiling the pasta; I like a big one so it doesn’t get crowded.
- Skillet or large frying pan – Perfect for cooking the shrimp and vegetables in one pan.
- Colander – Just to drain your pasta easily without making a mess.
- Kitchen spoon or tongs – To toss everything together and serve nicely.
- Measuring spoons and cups – For precise seasoning, especially garlic and olive oil.
Flavor Variations & Add-Ins
- Use cooked chicken or scallops instead of shrimp for a different seafood or protein option.
- Stir in a splash of white wine or balsamic vinegar while cooking veggies for extra depth.
- Add in sliced bell peppers or spinach for more vegetables and color.
- Top with shredded mozzarella or crumbled feta for a cheesy twist.
Tomato Zucchini Shrimp Pasta
Ingredients You’ll Need:
Main Ingredients:
- 8 oz pasta (spaghetti, linguine, or your choice)
- 1 lb large shrimp, peeled and deveined
- 1 medium zucchini, sliced into rounds
- 1 ½ cups cherry tomatoes or diced fresh tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¼ tsp red pepper flakes (optional)
- 1 tsp dried Italian seasoning or oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, thinly sliced, for garnish
- Grated Parmesan cheese, optional, for serving
- Juice of half a lemon (optional)
How Much Time Will You Need?
This recipe takes about 20-25 minutes total. You’ll spend around 10 minutes prepping and cooking the pasta while simultaneously cooking the shrimp and veggies. It’s quick, easy, and perfect for a delicious weeknight dinner.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water and add a pinch of salt. Bring it to a boil, then add your pasta. Cook according to package directions until al dente, usually about 8-10 minutes. Before draining, save ½ cup of the pasta water for later. Drain the pasta and set it aside.
2. Cook the Shrimp:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and half of the Italian seasoning. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
3. Sauté Garlic and Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes if you like a little heat. Sauté for about 30 seconds, or until fragrant. Then add the sliced zucchini and cook for 3-4 minutes until slightly tender but still bright green. Next, add the cherry tomatoes along with salt, pepper, and the remaining Italian seasoning. Cook for about 4-5 minutes until the tomatoes start to soften and release their juices.
4. Combine Everything:
Return the cooked shrimp to the skillet and stir everything together nicely. Add the cooked pasta to the pan along with a splash of the reserved pasta water to loosen the sauce. Toss everything so the pasta is well coated with the sauce and ingredients.
5. Final Touches and Serving:
Taste the dish and adjust seasoning if needed. If you like, squeeze in a bit of fresh lemon juice to brighten the flavors. Serve topped with freshly sliced basil and sprinkle Parmesan cheese on top if you want. Enjoy your fresh and vibrant Tomato Zucchini Shrimp Pasta!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to fully thaw frozen shrimp before cooking. Thaw them overnight in the fridge or place them in a sealed bag submerged in cold water for about 20 minutes. Pat dry before cooking to avoid excess moisture in the pan.
Can I Substitute the Pasta with a Gluten-Free Option?
Absolutely! Gluten-free pasta works well in this recipe. Just follow the package instructions for cooking, and remember to reserve some pasta water to help blend the sauce smoothly.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of water or broth if the pasta seems dry.
Can I Add Other Vegetables to This Dish?
Sure! Feel free to add bell peppers, spinach, or mushrooms to boost the veggie content. Add firmer vegetables earlier in the cooking process so they soften properly.
