Tomato Zucchini Shrimp Pasta is a fast, flavorful meal that fits perfectly into busy weeknights while still feeling special. This recipe combines tender shrimp, sautéed zucchini, and juicy cherry tomatoes with pasta and parmesan cheese for a balanced, satisfying dish. It comes together quickly, uses simple ingredients, and highlights fresh summer vegetables in the best way. If you need an easy pasta that feels light yet filling, this Tomato Zucchini Shrimp Pasta delivers every single time.

Story

Tomato Zucchini Shrimp Pasta became one of my favorite go-to meals during warm evenings when heavy sauces felt like too much. I wanted a dish that tasted fresh, cooked fast, and still worked as a complete seafood dinner. This recipe checks all those boxes. The shrimp cooks in minutes, the zucchini keeps its bite, and the cherry tomatoes burst into a light sauce that coats every piece of pasta. Tomato Zucchini Shrimp Pasta also adapts well to what you have on hand, which makes it reliable. I return to this Tomato Zucchini Shrimp Pasta again and again because it feels comforting without being heavy and always earns clean plates.

Ingredients

8 oz (220 g) shrimp, peeled and deveined
2 medium zucchinis, diced
2 cups cherry tomatoes
8 oz (220 g) pasta, such as fusilli
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon fennel seeds
1/4 cup vegetable stock
1/2 teaspoon cayenne pepper (optional)
1 cup grated parmesan cheese

Step-by-Step Instructions

Preparing the Ingredients

Rinse and pat the shrimp dry, then set them aside. Dice the zucchinis into even pieces so they cook evenly. Rinse the cherry tomatoes and keep them whole. Measure all spices and grate the parmesan cheese ahead of time. Bring a large pot of water to a boil so the pasta cooks without delay.

Cooking Instructions

Cook the pasta al dente according to package directions, then drain and reserve. Heat olive oil in a large skillet over medium heat. Add shrimp, garlic powder, black pepper, and fennel seeds, then cook for three to four minutes until pink and firm. Remove shrimp and set aside. In the same skillet, sauté zucchini until golden on the edges, then remove. Add cherry tomatoes, cayenne pepper if using, and vegetable stock. Cover and cook until tomatoes blister and release juices. Add shrimp, zucchini, pasta, and parmesan cheese. Stir well and heat through, adding more stock if needed.

Tips for Perfect Results

Common Mistakes to Avoid

Do not overcook the shrimp, as they turn rubbery quickly. Avoid overcrowding the skillet because this prevents proper browning. Always salt the pasta water generously so the pasta carries flavor throughout the dish.

Pro Tips for Better Flavor

Use freshly grated parmesan cheese for better melting and taste. Lightly crush some cherry tomatoes with a spoon while cooking to help create a silky sauce. Finish with a drizzle of olive oil to tie all flavors together.

Serving and Storage

How to Serve

Serve Tomato Zucchini Shrimp Pasta immediately while hot. Add extra parmesan cheese and a light drizzle of olive oil on top. This dish pairs well with a simple green salad or crusty bread for a complete easy pasta meal.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of vegetable stock to keep the pasta from drying out.

Conclusion

Tomato Zucchini Shrimp Pasta proves that quick meals can still taste fresh and satisfying. With simple ingredients, bright flavors, and minimal prep, this recipe belongs in your regular dinner rotation. Try it once, and it will quickly become a trusted favorite for busy nights.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well as long as you thaw them completely and pat them dry before cooking to avoid excess moisture in the pan.

What pasta shapes work best here?

Short pasta like fusilli, penne, or rotini holds the sauce well and mixes evenly with shrimp and vegetables.

Can I make this recipe without parmesan cheese?

You can skip parmesan cheese or replace it with a dairy-free alternative, though the flavor will be slightly different.