This Easy Tomato Zucchini Shrimp Pasta is a fun and tasty dish! It’s packed with fresh veggies and juicy shrimp that bring the flavors to life.
Your family will love the colorful mix, and the best part? It comes together in no time! I often whip this up for a quick dinner after a busy day. 🍝
Key Ingredients & Substitutions
Pasta: I love using rotini because its twists hold sauces well. If you don’t have rotini, feel free to swap in penne or fusilli. Gluten-free pasta is a great option too!
Shrimp: Large shrimp are fantastic here. If you can’t find fresh, frozen shrimp works perfectly as long as it’s thawed properly. For a different protein, try chicken or tofu instead!
Zucchini: This versatile veggie adds great texture. If zucchini isn’t available, yellow squash or bell peppers can work well as substitutes. Just keep in mind the cooking time may slightly vary.
Cherry Tomatoes: These add sweetness and juiciness. If out of season, canned diced tomatoes with juice can serve as an alternative, but fresh always tastes best!
Crushed Red Pepper Flakes: You can adjust the heat level according to your taste. If you want a milder dish, just skip them, or add a pinch of paprika for a hint of flavor instead.
How Can I Get Perfectly Cooked Shrimp?
Cooking shrimp just right can be tricky since they cook quickly. Here’s how to get them perfectly tender:
- Start with a hot skillet to sear the shrimp, which locks in flavor.
- Season right before cooking to enhance taste.
- Cook until they turn pink and opaque, about 2-3 minutes on each side, removing them as soon as they’re done.
Overcooked shrimp can become rubbery, so keeping an eye on them is key!
What’s the Best Way to Cook Zucchini?
Zucchini cooks quickly, so here are a few tips to ensure it stays a bit crisp!
- Don’t overcook! A quick sauté of 5-7 minutes is ideal; you want them tender yet slightly firm.
- Cooking in a single layer helps them cook evenly. If your skillet is crowded, consider cooking in batches.
- Add a pinch of salt while cooking to draw out moisture and enhance flavor.
Follow these tips, and your zucchini will be perfectly cooked every time!
How to Make Easy Tomato Zucchini Shrimp Pasta
Ingredients You’ll Need:
Pasta and Protein:
- 8 oz rotini pasta (or your preferred pasta)
- 1 lb large shrimp, peeled and deveined
Vegetables:
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
Seasoning & Garnish:
- 2 tbsp olive oil
- 1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Grated Parmesan cheese, for serving (optional)
- Juice of half a lemon (optional, for brightness)
Time Needed:
This easy recipe takes about 25 minutes total—around 10 minutes for prep and 15 minutes for cooking. It’s a quick and healthy meal that’s perfect after a busy day!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions without forgetting to test it for al dente texture. Once cooked, drain the pasta and set it aside while you prepare the other ingredients.
2. Sauté the Shrimp:
While your pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully add the shrimp to the skillet and season them with salt, pepper, and half of the crushed red pepper flakes. Cook the shrimp for about 2-3 minutes on each side, until they are lovely and pink. Once done, remove the shrimp from the skillet and set them aside on a plate.
3. Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds, just enough to make your kitchen smell amazing! Next, add the chopped zucchinis and halved cherry tomatoes. Season with salt, pepper, and the rest of the crushed red pepper flakes. Cook and stir occasionally for about 5-7 minutes, or until the zucchinis are tender and the tomatoes have started to blister.
4. Combine Everything:
Now it’s time to bring it all together! Return the cooked shrimp to the skillet, and mix them with the sautéed vegetables. Add the cooked pasta into the mix and toss everything together gently so it all combines beautifully and gets heated through.
5. Finish and Serve:
For a pop of flavor, stir in the lemon juice (if using) and freshly chopped parsley. Serve your delicious pasta hot, topped with extra parsley and a sprinkle of grated Parmesan cheese if desired. Enjoy every bite of your vibrant Tomato Zucchini Shrimp Pasta!
FAQ for Easy Tomato Zucchini Shrimp Pasta
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or for a quicker option, place them in a sealed bag and submerge in cold water for about 15-20 minutes.
What Other Vegetables Can I Add?
Feel free to get creative! Bell peppers, spinach, or asparagus would make great additions. Just remember to adjust the cooking time slightly depending on the vegetables you choose for the best texture and flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can warm it gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Dish Ahead of Time?
While this dish is best enjoyed fresh, you can prep the ingredients ahead of time. Cook the pasta, clean and chop the vegetables, and season the shrimp. Then, just combine and cook just before serving for a quick meal!
