Tomato Zucchini Shrimp Pasta is a refreshing, summery dish with vibrant vegetables, succulent shrimp, and a zesty lemon garlic sauce. This recipe is easy to make and perfect for busy weeknights or a relaxed weekend dinner. With fresh basil or parsley on top, it’s a light yet satisfying meal that captures the flavors of a Mediterranean-inspired pasta dish without the heaviness.
Ingredients:
- 8 oz (225 g) pasta (e.g., spaghetti or linguine)
- 450 grams (1 pound) of shrimp, expertly peeled and deveined for effortless preparation.
- 2 medium zucchinis, sliced into half-moons
- 300 grams (2 cups) of cherry tomatoes, halved to release their juicy sweetness.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning (or to taste)
- ¼ cup (60 ml) chicken or vegetable broth
- ¼ cup (60 ml) freshly squeezed lemon juice
- ¼ cup (60 g) grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
Instructions:
- Cook the Pasta: Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Once boiling, add the pasta and cook it according to the package directions until it reaches an al dente texture. Drain the pasta, setting it aside while reserving a small amount of the cooking water.
- Sauté the Shrimp: In a spacious skillet, warm 1 tablespoon of olive oil over medium-high heat. Season the shrimp generously with salt, pepper, and Italian seasoning. Place the shrimp in the skillet and sauté for 2 to 3 minutes on each side, or until they turn pink and opaque. Once cooked, transfer the shrimp to a plate and set aside.
- Sauté Vegetables: In the same skillet, pour in the remaining olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant. Add the zucchini slices and cook for 2-3 minutes, until they start to soften. Add the halved cherry tomatoes and cook for another 2 minutes, until the tomatoes are slightly softened.
- Make the Sauce: Pour in the chicken or vegetable broth and lemon juice. Stir well, scraping up any bits from the bottom of the skillet. Let the sauce simmer for 1-2 minutes.
- Combine Pasta, Shrimp, and Sauce: Add the cooked pasta and shrimp to the skillet. Toss everything together until well-coated in the sauce. If the pasta appears to be dry, incorporate a splash of the reserved pasta water to enhance its moisture. Add Parmesan cheese (if using) and stir to combine.
- Season and Garnish: Taste and adjust the seasoning with salt, pepper, or additional Italian seasoning if desired. Garnish with fresh basil or parsley.
- Serve Hot: Divide the pasta among plates and serve immediately, with extra Parmesan on the side if desired.
Conclusion:
This Tomato Zucchini Shrimp Pasta with Lemon Garlic Sauce is a delightful combination of juicy shrimp, crisp zucchini, and sweet cherry tomatoes in a light, zesty sauce. Topped with Parmesan and fresh herbs, it’s a healthy, flavorful pasta dish that feels indulgent without being heavy. Perfect for a quick, nourishing dinner that brings a taste of the Mediterranean to your table.
Tomato Zucchini Shrimp Pasta with Lemon Garlic Sauce
This light and flavorful Tomato Zucchini ShrimpPasta combines tender shrimp, fresh zucchini, and cherry tomatoes in a lemongarlic sauce. It’s a perfect meal for a quick and healthy dinner.
Ingredients
- 8 oz 225 g pasta (e.g., spaghetti or linguine)
- 450 grams 1 pound of shrimp, expertly peeled and deveined for effortless preparation.
- 2 medium zucchinis sliced into half-moons
- 300 grams 2 cups of cherry tomatoes, halved to release their juicy sweetness.
- 3 tablespoons olive oil
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 teaspoon Italian seasoning or to taste
- ¼ cup 60 ml chicken or vegetable broth
- ¼ cup 60 ml freshly squeezed lemon juice
- ¼ cup 60 g grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Once boiling, add the pasta and cook it according to the package directions until it reaches an al dente texture. Drain the pasta, setting it aside while reserving a small amount of the cooking water.
- Sauté the Shrimp: In a spacious skillet, warm 1 tablespoon of olive oil over medium-high heat. Season the shrimp generously with salt, pepper, and Italian seasoning. Place the shrimp in the skillet and sauté for 2 to 3 minutes on each side, or until they turn pink and opaque. Once cooked, transfer the shrimp to a plate and set aside.
- Sauté Vegetables: In the same skillet, pour in the remaining olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant. Add the zucchini slices and cook for 2-3 minutes, until they start to soften. Add the halved cherry tomatoes and cook for another 2 minutes, until the tomatoes are slightly softened.
- Make the Sauce: Pour in the chicken or vegetable broth and lemon juice. Stir well, scraping up any bits from the bottom of the skillet. Let the sauce simmer for 1-2 minutes.
- Combine Pasta, Shrimp, and Sauce: Add the cooked pasta and shrimp to the skillet. Toss everything together until well-coated in the sauce. If the pasta appears to be dry, incorporate a splash of the reserved pasta water to enhance its moisture. Add Parmesan cheese (if using) and stir to combine.
- Season and Garnish: Taste and adjust the seasoning with salt, pepper, or additional Italian seasoning if desired. Garnish with fresh basil or parsley.
- Serve Hot: Divide the pasta among plates and serve immediately, with extra Parmesan on the side if desired.