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.
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.