Tomato Zucchini Shrimp Pasta
Tomato Zucchini Shrimp Pasta is a vibrant dish that celebrates summer flavors with juicy tomatoes, fresh zucchini, and succulent shrimp, all tossed with pasta and flavored with garlic and basil.
Ingredients
- 8 ounces spaghetti or linguine
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- 1/4 cup Parmesan cheese, grated (optional)
Instructions
- Cook the spaghetti or linguine according to package instructions until al dente, reserving about half a cup of pasta cooking water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add diced zucchini to the skillet and cook for about 3-4 minutes, stirring occasionally, until it starts to soften.
- Next, add halved cherry tomatoes to the skillet, stirring to combine, and let them cook down for 3-4 minutes until they release their juices. Season with salt and pepper.
- Add peeled and deveined shrimp to the skillet, cooking about 2-3 minutes on each side until the shrimp turn pink and opaque.
- Add the drained pasta to the skillet and toss everything together. If the mixture seems dry, add a splash of reserved pasta water.
- Stir in chopped basil, adjust seasoning with more salt or pepper if needed, and serve hot, garnished with grated Parmesan cheese if desired.
Notes
Prep ingredients ahead of time. Use seasonal vegetables for freshness. Don't overcook shrimp. For creaminess, add heavy cream or yogurt before serving. Pair with a salad for a complete meal.