Tomato Zucchini Shrimp Pasta is a fresh and flavorful dish that brings together juicy shrimp, tender zucchini, and ripe tomatoes all tossed with your favorite pasta. It’s light but satisfying, with just the right mix of veggies and seafood to make every bite delightful. The bright colors make it as pleasing to the eyes as it is to the taste buds.
I love how easy this meal is to make on a weeknight but it still feels special enough for guests. The shrimp cooks quickly, and the zucchini adds a nice crunch that balances the softness of the cooked tomatoes and pasta. A sprinkle of fresh herbs or a little Parmesan on top always makes it feel just right. Plus, it’s a dish that feels like summer any time of the year.
When I serve this pasta, I like to pair it with a simple green salad or warm crusty bread to soak up any leftover sauce. It’s one of those meals that comes together fast but leaves everyone happy and full without feeling heavy. This pasta reminds me of easy dinners that bring friends and family to the table, sharing good food and good conversation.
Key Ingredients & Substitutions
Shrimp: Fresh or thawed frozen shrimp both work well here. I like medium shrimp as they cook quickly and have a nice bite. For a vegetarian version, try sautéed mushrooms or tofu instead.
Zucchini: This adds crunch and a fresh taste. You can swap zucchini with yellow squash or even chopped bell peppers if you prefer.
Cherry Tomatoes: They soften nicely and add mild sweetness. If you don’t have cherry tomatoes, grape tomatoes or diced Roma tomatoes work fine too.
Pasta: Spaghetti or bucatini are perfect to hold the sauce. Feel free to use gluten-free pasta if needed or even zucchini noodles for a low-carb option.
Parmesan Cheese: Parmesan adds a nice salty richness. If avoiding dairy, a sprinkle of nutritional yeast can give a similar umami taste.
How Can I Make Sure the Shrimp Stays Tender and Juicy?
Shrimp cook fast and can become rubbery if overcooked. Here’s how to get them just right:
- Heat the pan before adding shrimp, so they sear quickly.
- Season lightly and cook shrimp 2-3 minutes per side until they turn pink and opaque.
- Remove shrimp from heat as soon as they’re cooked to avoid carryover cooking.
- Adding them back late in cooking helps keep them tender and keeps the pasta hot.
This simple method keeps shrimp juicy and flavorful every time.
Equipment You’ll Need
- Large pot – I like it because it’s easy to cook the pasta until al dente without spills.
- Heavy skillet or frying pan – perfect for cooking the shrimp and veggies quickly and evenly.
- Colander – makes draining pasta simple and mess-free.
- Wooden spoon or tongs – helps toss and combine ingredients without damaging delicate seafood or vegetables.
- Measuring cups and spoons – keep everything precise for balanced flavors.
Flavor Variations & Add-Ins
- Try adding crushed red pepper flakes for extra heat, perfect if you love spicy food.
- Mix in chopped spinach or kale near the end for more greens and nutrients.
- Switch shrimp for scallops or chicken to change the protein option.
- Finish with a drizzle of balsamic glaze or a splash of white wine for extra depth.
Tomato Zucchini Shrimp Pasta
Ingredients You’ll Need:
Main Ingredients:
- 8 oz spaghetti or bucatini pasta
- 1 lb medium shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 1 ½ cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tbsp olive oil, divided
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh basil or parsley, chopped
- ¼ cup grated Parmesan cheese (plus extra for serving)
- Juice of half a lemon
How Much Time Will You Need?
This dish is quick to prepare! Expect about 10 minutes for prep and 15 minutes for cooking, so around 25 minutes total from start to finish. It’s perfect for a fast, fresh weeknight dinner.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Before draining, save ½ cup of the pasta water, then drain and set the pasta aside.
2. Cook the Shrimp:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook them for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp and set aside.
3. Sauté Garlic and Vegetables:
In the same pan, add the remaining 2 tablespoons of olive oil. Toss in minced garlic and red pepper flakes if you like a little heat, sauté for about 30 seconds until fragrant. Add the zucchini slices and cook for 4-5 minutes until they’re tender but still a bit crisp.
4. Add Tomatoes and Combine:
Add the halved cherry tomatoes to the skillet, season with salt and pepper, and cook until the tomatoes soften, releasing their juices — about 3-4 minutes. Then, return the cooked shrimp to the pan. Add the pasta and toss everything together.
5. Finish the Dish:
Pour in the reserved pasta water a little at a time to help create a light sauce and combine the flavors. Stir in lemon juice and chopped fresh basil or parsley. Remove from heat, sprinkle the Parmesan cheese over the top, and give it a gentle toss.
6. Serve and Enjoy:
Serve your pasta right away with extra Parmesan and freshly ground black pepper if you like. Enjoy this colorful, tasty meal that’s sure to brighten your dinner table!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The easiest way is to leave them in the fridge overnight or run them under cold water in a sealed bag for quick thawing. Pat them dry to avoid excess moisture in the pan.
Can I Substitute the Zucchini or Tomatoes?
Absolutely! Yellow squash works great in place of zucchini, and grape tomatoes or diced Roma tomatoes are good alternatives to cherry tomatoes. These swaps won’t change the flavor much but keep the dish fresh and vibrant.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over low heat or microwave briefly, adding a splash of pasta water if the sauce feels dry.
Is There a Gluten-Free Version of This Dish?
Yes! Use gluten-free pasta instead of regular spaghetti or bucatini. Just follow the package instructions for cooking times—it’s a simple swap that keeps the dish tasty and friendly for gluten-sensitive diets.
