Ok, let’s be real for a second. It’s a weeknight, you’re tired, and the thought of making a complicated dinner sounds just awful. You want something that tastes like you ordered it from a nice little Italian place, but you don’t want to use every single pan you own.
I get it. I’ve been there more times than I can count, even after years in a hot kitchen. You just want good food, fast.
That’s where this Tomato Zucchini Shrimp Pasta comes in. It sounds fancy, but I promise it’s super simple. We’re talking fresh, bright flavors that come together in less time than it takes to decide what to watch on TV. So let’s make something awesome that won’t make you want to cry over a sink full of dishes.
What You’ll Need
Here’s the simple shopping list for this dish. Nothing too crazy, and you can find it all at a regular grocery store.
- 1 pound of spaghetti or linguine
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced (or more, I won’t judge)
- 1 medium zucchini, chopped or spiralized
- 1 pint of cherry tomatoes, halved
- 1/2 cup of dry white wine (like Pinot Grigio) or chicken broth
- 1/4 cup of fresh basil, chopped
- Pinch of red pepper flakes (optional, for a little kick)
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
Tools You’ll Need
You don’t need a bunch of fancy gadgets for this. Just the basics will do the job perfectly.
- A large pot (for cooking the pasta)
- A large skillet or pan
- A colander (for draining the pasta)
- A knife and cutting board
- Tongs or a wooden spoon
Step-by-Step Instructions
Alright, let’s get cooking. Follow these simple steps and you’ll have dinner on the table in no time.
Step 1: Get your pasta water going. Fill a large pot with water, add a good amount of salt (it should taste like the ocean!), and bring it to a boil.
Step 2: Once the water is boiling, add your pasta. Cook it according to the package directions until it’s al dente, which just means it still has a little bite to it.
Step 3: While the pasta is doing its thing, heat the olive oil in your large skillet over medium heat. Add the minced garlic and red pepper flakes (if you’re using them) and cook for about 30 seconds until you can smell that amazing garlic smell. Don’t let it burn!
Step 4: Turn the heat up to medium-high and add the shrimp to the skillet. Cook for about 2-3 minutes, flipping them once. They’ll turn pink and curl up. Once they do, take them out of the pan and set them aside so they don’t overcook.
Step 5: In the same skillet, add the chopped zucchini and the halved cherry tomatoes. Cook them for about 5-7 minutes, stirring every now and then. The zucchini should get a little soft and the tomatoes will start to break down and release their juices.
Step 6: Pour in the white wine or chicken broth to deglaze the pan. That’s a fancy way of saying you’re scraping up all the yummy browned bits from the bottom of the skillet. Let it bubble and cook for a minute or two.
Step 7: By now, your pasta should be done. Before you drain it, save about a cup of the starchy pasta water. Drain the pasta and add it directly to the skillet with the veggies.
Step 8: Add the cooked shrimp back into the pan along with the chopped basil. Toss everything together really well. If the sauce looks a little too thick, add a splash of that reserved pasta water to thin it out.
Step 9: Season with salt and pepper to your liking. Serve it up hot with a good sprinkle of Parmesan cheese on top.
Pro Tips from My Kitchen
I’ve made this dish a hundred different ways. Here are a few things I’ve learned that make it even better.
- Don’t Throw Out the Pasta Water! I know I said it in the instructions, but it’s so important it needs its own section. That starchy water is like magic; it helps the sauce stick to the pasta and makes it creamy without adding any cream.
- Pat Your Shrimp Dry. Before you put the shrimp in the pan, pat them completely dry with a paper towel. This helps them get a nice sear instead of just steaming in their own liquid. It’s a small step that makes a big difference.
- Use Fresh Basil. Dried basil is fine in a pinch, but fresh basil at the end adds a bright, fresh flavor that you just can’t get from the dried stuff. It really wakes up the whole dish.
- Don’t Overcook the Shrimp. Seriously, shrimp cook in a flash. The second they turn pink and opaque, get them out of the pan. A rubbery, overcooked shrimp is a sad, sad thing.
Substitutions and Variations
Don’t have something on the list? No worries. This recipe is super flexible.
| Ingredient | Good Substitutions |
|---|---|
| Shrimp | Sliced chicken breast, scallops, or chickpeas (for veg) |
| Zucchini | Yellow squash, asparagus, or bell peppers |
| Spaghetti | Any pasta shape works! Penne, fettuccine, or rotini. |
| White Wine | Chicken broth, vegetable broth, or even just pasta water. |
| Fresh Basil | Fresh parsley or a teaspoon of dried oregano. |
Make-Ahead Tips
If you want to get a head start, you can chop your zucchini, halve the tomatoes, and mince your garlic ahead of time. Just store them in separate airtight containers in the fridge for up to a day. This makes the actual cooking process feel even faster.
Nutrition and Pairings
This dish is pretty balanced on its own, but here’s a quick look at what you’re eating and how to serve it.
| Nutrition Info (Approximate) | Per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 30g |
| Carbohydrates | 75g |
| Fat | 12g |
Diet Swaps:
- Gluten-Free: Just use your favorite gluten-free pasta.
- Low-Carb: Swap the pasta for more spiralized zucchini (zoodles) or spaghetti squash.
- Vegetarian: Skip the shrimp and add a can of drained chickpeas or white beans with the veggies.
What to Serve With It:
This pasta is a meal in itself, but a simple green salad with a light vinaigrette or some crusty garlic bread for soaking up the sauce would be perfect.
Leftovers and Storage
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 2 days.
To reheat, you can pop it in the microwave. Or, my favorite way is to warm it up in a skillet over low heat with a tiny splash of water or broth to bring the sauce back to life.
Frequently Asked Questions
Q1. Can I use frozen shrimp?
Ans: Yes, for sure! Just make sure they are completely thawed before you start cooking. You can thaw them overnight in the fridge or run them under cold water for a few minutes. Pat them very dry before cooking.
Q2. My sauce seems too thin. What did I do wrong?
Ans: You probably didn’t do anything wrong! Just let it simmer for a few more minutes to reduce and thicken up. Also, make sure you’re adding that starchy pasta water, which really helps the sauce cling to the pasta.
Q3. Can I add other vegetables?
Ans: Absolutely! This recipe is a great way to use up whatever veggies you have in the fridge. Spinach, mushrooms, bell peppers, or asparagus would all be great additions. Just add them to the pan with the zucchini.
Wrapping Up
See? That wasn’t so bad. You just made a seriously delicious pasta dish that’s perfect for any night of the week. It’s fresh, it’s fast, and it’s way better than takeout.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. Did you add any other veggies? Have any questions? I’d love to hear from you