This Easy Tomato Zucchini Shrimp Pasta is a tasty meal packed with flavor! Juicy shrimp, fresh tomatoes, and tender zucchini come together in a delightful dish that’s really quick to make.
Key Ingredients & Substitutions
Rotini Pasta: This shape holds sauces nicely, but any short pasta like penne or farfalle works well too. For a gluten-free option, consider using chickpea or quinoa pasta.
Shrimp: Fresh large shrimp give the best flavor, but frozen shrimp are a convenient alternative. Just make sure to thoroughly thaw them before cooking.
Zucchini: Fresh zucchini adds a nice crunch. If you want to mix it up, yellow squash or even bell peppers make awesome substitutes!
Cherry Tomatoes: These provide sweetness. If they’re out of season, use canned diced tomatoes for a similar taste, or substitute with sun-dried tomatoes for a different twist.
Parmesan Cheese: Grated Parmesan adds creaminess. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor without the dairy.
How Do I Cook Shrimp Perfectly?
Cooking shrimp might seem tricky, but it’s all about timing! Here’s how to get perfectly tender shrimp:
- Start with peeled and deveined shrimp, which cook quickly. Pat them dry before seasoning.
- Heat olive oil over medium-high heat. Add shrimp in a single layer; this helps them cook evenly.
- Cook for about 2-3 minutes on each side until they turn pink. Overcooking makes them rubbery!
Once they’re done, remove them from the skillet immediately to stop the cooking process. This way, they stay perfectly tender!
Easy Tomato Zucchini Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 ounces rotini pasta (or any short pasta)
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
For the Vegetables:
- 2 medium zucchinis, chopped into bite-size pieces
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
For Garnishing:
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- Juice of half a lemon
How Much Time Will You Need?
This dish takes about 30 minutes to prepare. You’ll spend about 10 minutes cooking the pasta, around 15 minutes to cook the shrimp and vegetables, and 5 minutes for combining everything together. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente. When it’s done, drain the pasta and set it aside.
2. Prepare Shrimp:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the shrimp dry with a paper towel and season them with salt, pepper, and half of the crushed red pepper flakes. Once the oil is hot, add the shrimp to the skillet. Cook them for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
3. Cook Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Once heated, add the minced garlic and sauté for about 30 seconds, or until fragrant. Next, add the chopped zucchini and cook while stirring occasionally for about 4-5 minutes until it’s tender. Then, throw in the halved cherry tomatoes and cook for another 2 minutes until they start to soften.
4. Combine and Finish:
Return the cooked shrimp to the skillet with the sautéed vegetables. Add the drained pasta, lemon juice, and Parmesan cheese. Gently toss everything together over low heat for a couple of minutes to let the cheese melt slightly, mixing all the flavors. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you like it spicy!
5. Serve:
Once everything is mixed well, remove the skillet from heat. Sprinkle fresh parsley on top and serve immediately. For an extra tasty touch, you can add more grated Parmesan cheese on top!
This vibrant pasta dish combines juicy shrimp, fresh zucchini, and cherry tomatoes, all flavored with garlic and lemon, making it a fantastic choice for dinner when you want something quick but delicious!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just ensure you properly thaw the frozen shrimp before using them. You can thaw them overnight in the refrigerator or quickly by placing them in a sealed plastic bag and submerging them in cold water for about 15-20 minutes. Pat them dry before cooking to get that perfect sear!
How Can I Make This Recipe Vegetarian?
If you’d like to make this dish vegetarian, simply omit the shrimp and replace it with your favorite protein like tofu or chickpeas. You may also want to add more veggies like bell peppers or mushrooms to enrich the dish!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of olive oil or a bit of water to help retain moisture.
Can I Add Other Vegetables?
Definitely! This recipe is versatile. Feel free to throw in vegetables like spinach, asparagus, or even bell peppers. Just ensure any extra veggies are cooked until tender before mixing them with the pasta and shrimp.
