Tomato Zucchini Shrimp Pasta

A quick, colorful, and flavor-packed pasta perfect for weeknight dinners.

Tomato Zucchini Shrimp Pasta is a fresh, healthy, and satisfying dish that comes together in under 30 minutes. With juicy cherry tomatoes, tender zucchini, and protein-rich shrimp tossed in al dente pasta and parmesan, it’s a simple dinner that doesn’t skimp on flavor. It’s the perfect way to bring together seasonal produce with pantry staples for a fast, well-balanced meal.

Why You’ll Love This

• Fast and easy: Ready in just 20 minutes, ideal for busy weeknights
• Healthy yet hearty: Packed with lean protein and veggies
• One-pan friendly: Minimal cleanup thanks to smart ingredient layering
• Customizable heat: Adjust the cayenne to your spice level
• Light but satisfying: Perfect for warm-weather meals

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
• ¼ cup vegetable stock (plus more if needed)
• ½ teaspoon cayenne pepper, optional
• 1 cup grated parmesan cheese

Instructions

1. Cook Pasta
   Boil pasta in salted water according to package directions until al dente. Drain and set aside.
2. Sauté Shrimp
   In a large skillet, heat olive oil over medium heat. Add shrimp, garlic powder, black pepper, and fennel seeds. Cook for 3–4 minutes until shrimp is just cooked through. Remove and set aside.
3. Cook Zucchini
   In the same skillet, sauté diced zucchini (add a splash of olive oil if needed) until golden and tender. Remove and set aside.
4. Blister Tomatoes
   In the same skillet, add cherry tomatoes, cayenne pepper (if using), and ¼ cup vegetable stock. Cover and cook over medium heat until tomatoes blister, stirring occasionally.
5. Combine and Finish
   Push tomatoes to the side of the pan. Add shrimp, zucchini, cooked pasta, and parmesan. Stir well to combine and reheat for a few minutes. Add more stock if needed to loosen the sauce.
6. Serve
   Plate and drizzle with olive oil. Sprinkle with extra parmesan and serve hot.

Tips / Storage / FAQs

Tips:

• Use pre-cooked shrimp for faster prep, but reduce cooking time slightly.
• Fresh garlic can be used in place of garlic powder for more robust flavor.
• A splash of lemon juice or white wine adds brightness.

Storage:

• Store leftovers in an airtight container for up to 2 days.
• Reheat gently on the stovetop with a splash of stock or water to loosen the sauce.

FAQs:

• Can I use frozen shrimp? Yes, thaw and pat dry before cooking.
• What other veggies can I use? Bell peppers, spinach, or mushrooms make great additions.
• Is this gluten-free? Use gluten-free pasta to make it suitable.

Final Thoughts

Tomato Zucchini Shrimp Pasta is the definition of quick comfort. With just one skillet and a few fresh ingredients, it transforms simple components into a dish full of color, texture, and bold flavor. Perfect for those looking for a wholesome yet quick dinner that doesn’t sacrifice taste or nutrition.

📖 Recipe

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Tomato Zucchini Shrimp Pasta

Make this Tomato Zucchini Shrimp Pasta in just 20 minutes! Packed with fresh veggies, shrimp, and parmesan, it’s a fast and healthy weeknight dinner.

Course Main Course

Cuisine American

Keyword Tomato Zucchini Shrimp Pasta

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

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
• ¼ cup vegetable stock plus more if needed
• ½ teaspoon cayenne pepper optional
• 1 cup grated parmesan cheese

Instructions

Cook Pasta

• Boil pasta in salted water according to package directions until al dente. Drain and set aside.
• Sauté Shrimp
• In a large skillet, heat olive oil over medium heat. Add shrimp, garlic powder, black pepper, and fennel seeds. Cook for 3–4 minutes until shrimp is just cooked through. Remove and set aside.

Cook Zucchini

• In the same skillet, sauté diced zucchini (add a splash of olive oil if needed) until golden and tender. Remove and set aside.
• Blister Tomatoes
• In the same skillet, add cherry tomatoes, cayenne pepper (if using), and ¼ cup vegetable stock. Cover and cook over medium heat until tomatoes blister, stirring occasionally.

Combine and Finish

• Push tomatoes to the side of the pan. Add shrimp, zucchini, cooked pasta, and parmesan. Stir well to combine and reheat for a few minutes. Add more stock if needed to loosen the sauce.

Serve

• Plate and drizzle with olive oil. Sprinkle with extra parmesan and serve hot.

Notes

Use pre-cooked shrimp for faster prep, but reduce cooking time slightly.

Fresh garlic can be used in place of garlic powder for more robust flavor.

A splash of lemon juice or white wine adds brightness.