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.
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.
- 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.