This pasta dish is a colorful combination of fresh tomatoes, zucchini, and shrimp. It’s easy to make and perfect for a quick meal that feels special!
The juicy tomatoes and tender zucchini make this dish pop with flavor. I love how the shrimp adds a nice touch—plus, it cooks super fast. Who doesn’t love a meal that’s quick and tasty? 🍤
Key Ingredients & Substitutions
Pasta: Rotini works great here due to its spiral shape, which holds onto the sauce. If you’re out of rotini, try penne or fusilli—both are good options!
Shrimp: Fresh large shrimp are the star, but frozen shrimp can be a good substitute. Just make sure to thaw them beforehand. If you prefer a plant-based option, try using tofu or mushrooms instead.
Zucchini: Zucchini is mild and absorbs flavors well, but you can swap it for yellow squash or bell peppers for a different taste and color.
Cherry Tomatoes: If you can’t find cherry tomatoes, diced regular tomatoes will work. For a sweeter touch, consider using sun-dried tomatoes instead.
What’s the Best Way to Cook Shrimp Perfectly?
Cooking shrimp can be tricky because you want them tender, not chewy. Follow these steps for perfect shrimp every time:
- Make sure your skillet is hot enough before adding shrimp; medium-high heat is key!
- Cook shrimp for only 2-3 minutes on each side until they turn pink and opaque.
- Don’t overcrowd the pan. If you’re using a lot of shrimp, cook them in batches for even cooking.
These tips ensure you achieve juicy, flavorful shrimp that enhance your pasta dish. Enjoy your cooking!
Easy Tomato Zucchini Shrimp Pasta
Ingredients:
- 8 oz (225g) rotini pasta (or your choice of short pasta)
- 1 lb (450g) large shrimp, peeled and deveined
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 ½ cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- ¼ teaspoon red pepper flakes (optional for heat)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Time Needed:
You will need about 30 minutes in total to prepare this dish. It only takes 10 minutes to prep and 20 minutes to cook. So, it’s quick and easy enough for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the rotini pasta and cook it according to the package instructions until al dente. You want it firm but not hard! Drain the pasta and set it aside.
2. Cook the Shrimp:
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the shrimp. Season them with salt, pepper, and half of the red pepper flakes if you like some heat. Cook for about 2-3 minutes on each side or until the shrimp turn pink and are cooked through. Once done, remove the shrimp from the pan and set aside.
3. Sauté the Garlic and Zucchini:
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds, just until it’s fragrant—be careful not to burn it! Then, toss in the chopped zucchini and cook for another 3-4 minutes until it’s slightly tender but still has a bit of crunch.
4. Add Tomatoes and Seasoning:
Now, add the halved cherry tomatoes, dried oregano, basil, and the remaining red pepper flakes. Season with salt and black pepper to taste. Cook everything together for about 3-4 minutes, allowing the tomatoes to soften and release their juices, creating a lovely sauce!
5. Combine It All Together:
Return the cooked shrimp to the pan with the veggies. Stir gently to mix everything together. Then, add the cooked pasta and toss to combine so that every bite is full of flavor.
6. Serve and Enjoy:
Remove the skillet from heat. If you like, sprinkle grated Parmesan cheese on top and garnish with freshly chopped parsley for a nice touch. Serve warm and enjoy your vibrant, easy tomato zucchini shrimp pasta!
This recipe is not just quick and fresh; it’s bursting with vibrant flavors, making it perfect for anyone looking for a delightful weeknight dinner!
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Frozen Shrimp?
Absolutely! Frozen shrimp work great in this recipe. Just be sure to thaw them completely beforehand—either overnight in the fridge or in a sealed bag submerged in cold water for about 30 minutes. Pat dry before cooking to avoid excess moisture.
Can I Make This Pasta Vegetarian?
Yes, just omit the shrimp and replace it with extra vegetables like bell peppers, mushrooms, or spinach. For added protein, consider using chickpeas or tofu, cooked until golden.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave, adding a splash of olive oil or water to loosen the pasta if needed.
Can I Prep This Dish in Advance?
You can prep the ingredients ahead of time! Chop the vegetables and keep them in the fridge, and you can even cook the pasta and shrimp in advance. Just combine everything and heat when you’re ready to serve for a quick meal!
