Introduction

Oh friend, let me tell you about a recipe that’s become my absolute go-to, especially when the days are long and you just want something fresh, flavorful, and FAST for dinner. You know those evenings, right? When you’ve been busy and the thought of spending an hour in the kitchen feels like too much? This Tomato Zucchini Shrimp Pasta is the answer!

It’s vibrant, packed with delicious summery veggies, and comes together so quickly you’ll barely believe it. It feels incredibly satisfying and wholesome, but it’s weeknight-easy. Trust me, once you try this, it’ll be on your regular rotation too.

Why You’ll Love This Recipe

Fast: Seriously, we’re talking dinner on the table in about 30 minutes.
Easy: Simple ingredients, simple steps. Perfect for beginner cooks and busy parents alike.
Crowd-pleasing: It’s a meal the whole family will love – pasta, shrimp, fresh veggies? Yes, please!
Fresh & Flavorful: Captures the best of simple, delicious ingredients without being heavy.

Ingredients

Here’s what you’ll need to whip up this simple bowl of goodness. Nothing fancy, just everyday heroes!

8 oz (220g) shrimp, peeled and deveined: You can use fresh or frozen (just be sure to thaw them first!).
2 medium zucchinis: Summer squash works too! Dice them up.
2 cups cherry tomatoes: These little bursts of sweetness are perfect. Halve them.
8 oz (220g) pasta (such as fusilli): Use your favorite shape! Penne, farfalle, or even spaghetti work great.
2 tablespoons olive oil: Good quality oil adds lovely flavor.
1 teaspoon garlic powder: A pantry staple for easy garlic goodness. You can use fresh minced garlic too, about 2 cloves.
1 teaspoon black pepper: Freshly ground if you can!
1 teaspoon fennel seeds: Don’t skip these! They add a subtle, lovely warmth and hint of anise that elevates the dish.
1/4 cup vegetable stock: Chicken stock or even a splash of white wine works too. This helps create a light sauce.
1/2 teaspoon cayenne pepper (optional): For a little kick! Adjust to your liking or leave it out.
1 cup grated parmesan: Because is it really pasta without cheese?

How to Make It

Okay, let’s get cooking! It’s super straightforward.

First things first, get a big pot of salted water on the stove to boil for your pasta. While that’s heating up, you can prep your veggies if you haven’t already – dice the zucchini and halve those cherry tomatoes.

Once the water is boiling, add your pasta and cook according to the package directions until al dente. Before you drain it, remember to reserve about a cup of that starchy pasta water! This is liquid gold for helping your sauce come together.

While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the peeled and deveined shrimp. Season them with a little salt and pepper.

Cook the shrimp for just a couple of minutes per side, until they turn pink and opaque. Don’t overcook them – they’ll get tough! Remove the cooked shrimp from the skillet and set them aside.

In the same skillet (no need to wash!), add the diced zucchini and halved cherry tomatoes. Sauté them for about 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and the tomatoes have started to soften and release their juices.

Now, stir in the garlic powder, black pepper, fennel seeds, and cayenne pepper (if you’re using it). Let them cook for just about 30 seconds until fragrant.

Pour in the vegetable stock. Bring it to a gentle simmer and let it cook for 1-2 minutes, scraping up any yummy bits from the bottom of the pan.

Add the cooked pasta and the cooked shrimp back into the skillet with the veggies and sauce.

Add about half of the grated parmesan cheese and toss everything together. If the sauce seems a little dry, add a splash or two of that reserved pasta water until you reach your desired consistency. It helps create a light, glossy coating on the pasta.

Taste it and add more salt or pepper if needed.

Serve immediately, topped with the remaining grated parmesan. Enjoy!

Substitutions & Additions

This recipe is super flexible! Feel free to play around:

Protein Swap: Not a shrimp fan? Cooked chicken strips, crumbled Italian sausage, or even chickpeas (added with the veggies) would be delicious.
Extra Veggies: Add some chopped spinach, bell peppers, or mushrooms to the skillet with the zucchini and tomatoes.
Herb Power: Stir in fresh chopped basil, parsley, or oregano at the end for a burst of fresh flavor.
Make it Creamy: Add a splash of heavy cream or a dollop of cream cheese when you add the stock for a richer sauce.
Different Cheese: Crumbled feta, fresh mozzarella balls, or nutritional yeast (for a dairy-free option) could also work.
Lemon Brightness: A squeeze of fresh lemon juice just before serving adds a wonderful brightness.

Tips for Success

Here are a few things I’ve learned that make this recipe shine:

Don’t Overcook the Shrimp: Shrimp cook really fast! They only need a couple of minutes per side. Overcooked shrimp get rubbery. Take them out as soon as they turn pink.
Cook Zucchini Just Right: You want the zucchini to be tender-crisp, not mushy. Sauté until it’s softened but still has a little bite.
Pasta Water is Your Friend: Seriously, don’t forget to reserve some! It helps emulsify the sauce and makes everything cling together beautifully.
Prep Ahead: You can chop the zucchini and halve the tomatoes earlier in the day and store them in the fridge to make dinner prep even faster.
Taste and Adjust: Always taste your food before serving! A little extra salt, pepper, or a pinch of cayenne can make all the difference.

How to Store It

Got leftovers? Lucky you!

Store any leftover pasta in an airtight container in the refrigerator for 3-4 days. When reheating, you might want to add a tiny splash of water or chicken/vegetable stock to help loosen the sauce back up, as the pasta can absorb it in the fridge.

I don’t recommend freezing this dish, as the shrimp can get a bit tough and the pasta texture changes.

FAQs

Here are a couple of common questions you might have:

Q: Can I use frozen shrimp?
A: Absolutely! Just make sure they are fully thawed and patted dry before cooking them.

Q: Do I have to use fusilli?
A: Nope! Any short pasta shape like penne, farfalle, or rigatoni works well. Even long pasta like linguine or spaghetti is fine.

Q: Is this dish spicy with the cayenne?
A: 1/2 teaspoon of cayenne adds a gentle warmth, not intense heat. If you like things spicier, add a little more, or omit it entirely if you prefer no heat.

Q: Can I make this vegetarian?
A: Yes! Simply omit the shrimp and use chickpeas or white beans for protein, or just enjoy it as a veggie pasta dish. You might want to increase the veggies slightly.

Quick & Easy Summertime Shrimp Pasta with Zucchini and Cherry Tomatoes

A vibrant, fast, and flavorful weeknight pasta dish packed with summery veggies like zucchini and cherry tomatoes, plus succulent shrimp. Comes together in about 30 minutes.

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Equipment

Pot large, for pasta
Skillet large

Ingredients

Hauptzutaten

8 oz shrimp 220g, peeled and deveined
2 medium zucchinis diced, summer squash works too
2 cup cherry tomatoes halved
8 oz pasta 220g, such as fusilli (penne, farfalle, spaghetti work great)
2 tablespoons olive oil
1 teaspoon garlic powder or 2 cloves fresh minced garlic
1 teaspoon black pepper freshly ground if you can
1 teaspoon fennel seeds
0.25 cup vegetable stock chicken stock or even a splash of white wine works too
0.5 teaspoon cayenne pepper optional
1 cup grated parmesan
salt for pasta water and seasoning

Instructions

First things first, get a big pot of salted water on the stove to boil for your pasta. While that's heating up, you can prep your veggies if you haven't already – dice the zucchini and halve those cherry tomatoes.
Once the water is boiling, add your pasta and cook according to the package directions until al dente. Before you drain it, remember to reserve about a cup of that starchy pasta water! This is liquid gold for helping your sauce come together.
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the peeled and deveined shrimp. Season them with a little salt and pepper.
Cook the shrimp for just a couple of minutes per side, until they turn pink and opaque. Don't overcook them – they'll get tough! Remove the cooked shrimp from the skillet and set them aside.
In the same skillet (no need to wash!), add the diced zucchini and halved cherry tomatoes. Sauté them for about 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp and the tomatoes have started to soften and release their juices.
Now, stir in the garlic powder, black pepper, fennel seeds, and cayenne pepper (if you're using it). Let them cook for just about 30 seconds until fragrant.
Pour in the vegetable stock. Bring it to a gentle simmer and let it cook for 1-2 minutes, scraping up any yummy bits from the bottom of the pan.
Add the cooked pasta and the cooked shrimp back into the skillet with the veggies and sauce.
Add about half of the grated parmesan cheese and toss everything together. If the sauce seems a little dry, add a splash or two of that reserved pasta water until you reach your desired consistency. It helps create a light, glossy coating on the pasta.
Taste it and add more salt or pepper if needed.
Serve immediately, topped with the remaining grated parmesan. Enjoy!

Notes

Tips for Success:
- Don't Overcook the Shrimp: They only need a couple of minutes per side. Overcooked shrimp get rubbery. Take them out as soon as they turn pink.
- Cook Zucchini Just Right: You want the zucchini to be tender-crisp, not mushy.
- Pasta Water is Your Friend: Seriously, don't forget to reserve some! It helps emulsify the sauce and makes everything cling together beautifully.
- Prep Ahead: You can chop the zucchini and halve the tomatoes earlier in the day and store them in the fridge.
- Taste and Adjust: Always taste your food before serving!

How to Store It:
Store any leftover pasta in an airtight container in the refrigerator for 3-4 days. When reheating, you might want to add a tiny splash of water or stock to help loosen the sauce. Freezing is not recommended as the shrimp can get tough and pasta texture changes.