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Shrimp Pasta Recipe with Tomato and Zucchini

This Shrimp Pasta Recipe with Tomato and Zucchini is light, fresh, and packed with juicy shrimp, garlic, sweet tomatoes, and tender zucchini. Perfect for easy shrimp pasta recipes, healthy dinners, and flavorful summer meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Main Ingredients
  • 1 lb shrimp peeled and deveined
  • 12 oz pasta
  • 2 zucchini sliced
  • 2 cups cherry tomatoes
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Seasonings
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ¼ tsp red pepper flakes optional
  • Optional Add-Ins
  • Parmesan cheese
  • Fresh basil
  • Spinach
  • Lemon juice
  • Heavy cream for creamy sauce

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
  3. Pat shrimp dry and season with paprika, Italian seasoning, salt, and black pepper.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
  6. In the same skillet, add zucchini and cherry tomatoes. Cook for 5–6 minutes until zucchini softens and tomatoes begin bursting.
  7. Add minced garlic and cook for 1 minute until fragrant.
  8. Return shrimp to the skillet.
  9. Add cooked pasta and toss everything together.
  10. Add reserved pasta water if needed to loosen the sauce.
  11. Optional: stir in Parmesan cheese or a splash of heavy cream for creamy sauce.
  12. Serve warm with fresh basil or lemon juice if desired.

Notes

  • Avoid overcooking shrimp to keep them tender.
  • Cherry tomatoes create a naturally fresh sauce.
  • Great with zucchini noodles for lighter option.
  • Add butter for garlic butter shrimp pasta variation.
  • Store leftovers refrigerated up to 3 days.