Fresh Tomato Zucchini Shrimp Pasta

Bright, fresh, and packed with natural flavor, this Fresh Tomato Zucchini Shrimp Pasta is a light and delicious dish that’s perfect for weeknight dinners or weekend gatherings. Juicy shrimp, sautéed zucchini, and sweet cherry tomatoes come together in a garlic-infused olive oil sauce tossed with perfectly cooked pasta. Finished with lemon and fresh herbs, every bite is summery, satisfying, and full of wholesome ingredients.

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Why You’ll Love This Recipe
Light Yet Filling – A nourishing meal that won’t weigh you down.
Fresh Ingredients – Sweet tomatoes and tender zucchini steal the show.
Quick & Easy – Ready in under 30 minutes.
Versatile – Works with gluten-free pasta, different proteins, or extra veggies.
Great for Any Season – Fresh enough for summer, comforting enough for cooler days.

Ingredients You’ll Need

For the Pasta:

• 8 oz spaghetti, linguine, or fettuccine
• Salt for the pasta water

For the Shrimp & Vegetables:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, halved and thinly sliced
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tbsp fresh chopped basil
• 2 tbsp grated parmesan cheese (optional)

Tools You’ll Need
Large skillet
Pasta pot
Tongs or pasta fork
Colander
Zester or microplane
Measuring spoons
Knife and cutting board

Step-by-Step Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Reserve ½ cup of the starchy pasta water before draining.

Step 2: Cook the Shrimp
While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add shrimp in a single layer, season with salt and pepper.
Sauté for 1–2 minutes per side until pink and just cooked through.
Transfer shrimp to a plate and set aside.

Step 3: Sauté the Veggies
Add the remaining tablespoon of olive oil to the skillet.
Sauté garlic for 30 seconds until fragrant.
Add cherry tomatoes and zucchini. Cook for 5–7 minutes, stirring occasionally, until tomatoes begin to burst and zucchini is tender.
Season with salt, pepper, and red pepper flakes if using.

Step 4: Combine and Finish
Return shrimp to the skillet with the vegetables.
Add cooked pasta, lemon juice, and lemon zest.
Toss everything together, adding reserved pasta water a splash at a time to create a light sauce.
Stir in chopped basil and grated parmesan (if using).

Step 5: Serve
Plate the pasta hot, garnished with extra herbs or parmesan if desired.
Serve with lemon wedges and crusty bread on the side for the perfect finish.

Tips for the Best Shrimp Pasta
Don’t Overcook Shrimp – They cook fast, so keep an eye on them.
Use Fresh Lemon – Bottled juice won’t give the same bright, vibrant flavor.
Balance with Basil – The herb adds a fresh, aromatic finish.
Customize It – Add spinach, asparagus, or even white beans for variation.
Use Good Pasta – Bronze-cut pasta holds sauce better for a perfect texture.

Serving Suggestions
As a Main Dish – A complete meal on its own.
With Garlic Bread – Perfect for soaking up the lemony garlic sauce.
Paired with Salad – Try arugula, spinach, or cucumber salad on the side.
Chilled Leftovers – Also great as a cold pasta salad the next day.

How to Store & Reheat

Storing:

• Refrigerate in an airtight container for up to 3 days.

Reheating:

• Gently reheat in a skillet over medium heat with a splash of water or olive oil.
• Microwave in short intervals, stirring between, to avoid overcooking the shrimp.

Frequently Asked Questions

1. Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before cooking.

2. Can I make this dairy-free?
Absolutely—just skip the parmesan or use a dairy-free alternative.

3. Is this gluten-free?
It can be if you use gluten-free pasta.

4. What if I don’t have cherry tomatoes?
Diced Roma or vine tomatoes work well—just cook them a bit longer.

5. Can I make it ahead?
Yes, but for the best texture, keep the shrimp and pasta separate and combine when reheating.

Final Thoughts
This Fresh Tomato Zucchini Shrimp Pasta is light, flavorful, and comes together effortlessly—perfect for when you want something satisfying without spending hours in the kitchen. The combo of juicy shrimp, garden-fresh veggies, and a lemon-garlic sauce makes this dish one you’ll want to come back to all year long.

Try it, enjoy it, and don’t forget to share your plate with someone you love!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Italian-Inspired

Nutritional Information (Per Serving):
Calories: 400 | Protein: 28g | Carbohydrates: 38g | Fat: 16g | Fiber: 4g | Sodium: 580mg

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