This colorful pasta dish brings together juicy tomatoes, fresh zucchini, and tender shrimp. It’s quick to make, making it a perfect weeknight dinner!
I love how the veggies add a pop of color and flavor. Plus, who doesn’t enjoy a yummy meal that’s ready in no time? Just toss everything together for a tasty treat!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its twists hold onto the sauce well. You can swap it for spaghetti, penne, or any pasta you have on hand. Gluten-free pasta works great too!
Shrimp: Large shrimp add a nice bite to the dish. If you can’t find fresh, frozen will do just fine. If you’re vegetarian, consider substituting with chickpeas or even tofu for protein.
Zucchini: This veggie adds freshness and color. If zucchini isn’t available, yellow squash or bell peppers can be good alternatives. You can even use spinach for a different texture.
Cherry Tomatoes: They bring sweetness to the dish. If you can’t find cherry tomatoes, diced canned tomatoes work too. Just ensure to drain them well to avoid extra moisture.
Parmesan Cheese: Freshly grated Parmesan gives a nice flavor boost. If you need a dairy-free option, nutritional yeast is a great substitute for a cheesy taste.
How Do You Cook Shrimp Perfectly?
Cooking shrimp can be tricky, but with the right steps, it’s simple! The key is not to overcook them, as they turn rubbery very quickly. Here’s how you can get it just right:
- Start by heating your skillet on medium-high and add oil. Make sure it’s hot before adding shrimp.
- Season your shrimp. This step packs in flavor!
- Cook for 2-3 minutes on one side, then flip. They should turn pink and opaque, indicating they’re done.
- Remove them promptly once cooked. They’ll continue to cook a bit from residual heat, so don’t worry if they look slightly underdone when you take them out.
Try not to crowd the pan, as this can lead to steaming instead of searing. A little space makes for beautifully cooked shrimp!
Easy Tomato Zucchini Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 ounces rotini pasta (or your preferred pasta shape)
For the Shrimp:
- 1 pound large shrimp, peeled and deveined, tails on
For the Vegetables:
- 2 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
For Flavoring:
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning or dried oregano
- Salt and freshly ground black pepper, to taste
For Topping:
- 1/4 cup freshly grated Parmesan cheese (optional)
- Fresh parsley, chopped for garnish
- Juice of half a lemon (optional for brightness)
How Much Time Will You Need?
This delicious pasta dish takes about 20-25 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and another 15 minutes cooking everything. It’s quick, fresh, and perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin 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. Drain the pasta in a colander and set aside for later.
2. Sauté the Shrimp:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the shrimp. Sprinkle with salt, pepper, and half of the Italian seasoning. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Once they’re cooked, remove them from the skillet and set aside.
3. Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Then, toss in the minced garlic and sauté for about 30 seconds or until it starts to smell fragrant. Next, add the diced zucchini and halved cherry tomatoes to the skillet. Season with salt, pepper, the remaining Italian seasoning, and red pepper flakes if you like a little heat. Sauté everything together for about 5-7 minutes until the zucchini is tender and the tomatoes have begun to soften.
4. Combine Everything:
Now it’s time to bring it all together! Return the cooked shrimp to the skillet with the vegetables. Then, gently toss in the cooked pasta and mix everything well, allowing the pasta to heat through and soak up those delightful flavors.
5. Finish and Serve:
If you’d like, squeeze the juice of half a lemon over the dish for a fresh twist. Give it another light toss to mix. Finally, sprinkle with freshly grated Parmesan cheese and chopped parsley before serving.
Enjoy your vibrant and easy tomato zucchini shrimp pasta! It’s packed with flavor and good-for-you ingredients!
FAQ for Easy Tomato Zucchini Shrimp Pasta
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in the refrigerator overnight or by running them under cold water in a sealed bag for a quicker thaw. Pat them dry before adding to the skillet for the best results!
How Can I Make This Recipe Vegetarian?
You can easily make this dish vegetarian by replacing the shrimp with chickpeas or tofu for a protein boost. You can also add more vegetables like bell peppers, spinach, or mushrooms to keep it hearty and flavorful!
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stovetop or in the microwave, adding a splash of olive oil or broth to prevent it from drying out.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to customize by adding your favorite vegetables, like bell peppers, spinach, or asparagus. Just make sure to adjust the cooking time so everything remains tender but not overcooked!
