Tomato Zucchini Shrimp Pasta – Healthy, Fast & Tasty Dinner
This zucchini tomato shrimp pasta recipe is a perfect weeknight dinner. Ready in under 30 minutes, it’s full of fresh vegetables, tender shrimp, and savory flavor everyone loves.
- Prep Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Ingredients
- 8 oz (220g) shrimp, peeled and deveined
- 2 medium zucchinis, diced
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (such as 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
1. Cook pasta al dente in a pot of boiling salted water according to package directions. Drain and set aside.
2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Add shrimp, garlic powder, black pepper, and fennel seeds. Cook for 3–4 minutes until shrimp is cooked through. Remove and set aside.
3. In the same skillet, sauté diced zucchini until golden on the edges. Remove and set aside.
4. Add cherry tomatoes, cayenne pepper (if using), and vegetable stock to the skillet. Cover and cook, stirring often, until tomatoes are blistered.
5. Push tomatoes to one side of the skillet. Add shrimp, zucchini, cooked pasta, and parmesan. Stir to combine and reheat for 2–3 minutes, adding a splash of stock if needed.
6. Serve immediately with a drizzle of olive oil and more parmesan if desired.
Notes
Fusilli holds the sauce well, but penne or spaghetti also work.
For added flavor, use chicken or seafood stock instead of vegetable stock.
Use pre-cooked shrimp to save time—just warm it briefly with the seasoning.
Add fresh basil or parsley before serving for a herby finish.
Find it online: https://cookingwithramsay.com/tomato-zucchini-shrimp-pasta/